Beeing part of “L’huile d’Olive au quotidien”

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Always willing to help on Extra virgin olive oil culture we have colaborated with Olive&Olives to make posible this project, the book “L’huile d’Olive au quotidien” writen by Claudia Pharand.

She did a great job and we are pleased to share it with you





Cajun potatoes with prawns

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Relatively recently, perhaps not even 5 years ago, I learned that these potatoes are called cajun.

Of all life, at home, have been potatoes with herbs and prawns. But I recognize that it is better with that name, and more, when I have looked for the origin of the name, I liked it a lot.

The Cajuns are the French descendants who lived between Canada and the United States and were deported to Louisiana. Obviously it was an impoverished population, mainly these refugees were farmers and farmers, and due to the need they had to adapt their traditional cuisine to spices, condiments and local products. Obviously, they received a great African influence.

There are many variations of the recipe, but the most “extended” is: garlic and onion powder, black pepper, white pepper, dried thyme, dried oregano and cayenne.

At home, we have made it with the products we have in the area and in the pantry: thyme, rosemary, oregano and pepper, garlic and we mix it with the oil.

But …..!!!!! When we discovered Aromis herbal powders and preparations, now everything is much easier.

Cajun potatoes with prawns


  • The potatoes are cleaned well and cut (you do not have to peel them !!!), put them on a tray to put them in the oven.
  • Season well with Herb Powder for meat (contains: thyme, oregano, rosemary, bay leaf and sage) and a good splash of organic extra virgin olive oil Olicatessen. Leave to marinate for 2-4 hours.
  • While the oven is heating, add the salt with saffron and hot paprika (contains: sea salt, crushed saffron threads and hot paprika). Do not put it before, because the salt draws the water out of the potato …
  • It is put in the oven, for 45 minutes at 180ºC.
  • After this time, we open the oven, put the peeled prawns (or prawns) and add them. We close the oven and when it reaches 180ºC again (1 or 2 minutes at most), you can turn off the oven.
  • Wait 3 or 4 minutes, and you already have it !!!
  • patata_cajun_llagostins

    Variant. Sometimes, instead of using Olicatessen Oil, I use Olicatessen& Garlic or Tarragon seasoning.

    Do you have a family version that you want to share ??? We will be happy to publish it!

    You can write us HERE !!! (

    Tomato salad with fresh cheese and nuts

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    This recipe also comes from the days of confinement …. it seems that we had a great period of culinary creativity!

    Of culinary creativity and of monitoring a little the calories that we were ingesting, that after 4 weeks, we already began to notice. Especially the little ones, who are used to doing so much sport, breaking the rhythms … well, that. Good things, that we had at home, and low in calories.

    And now that the warmth comes and the garden begins to bear its fruits, this recipe comes as a ring to the finger! Let’s go there!

    Tomato salad with fresh cheese and nuts, seasoned with Olicatessen and herb powder for salads.

    Well, it seems to me that there is not much explanation, but here it comes:

    Clean the tomato very well and dry it with a clean cloth. Cut into cubes, into slices, … and place on a tray large enough to allow us to stir easily.

    We take the fresh cheese and either cut it or crumble it.

    We like 70% tomato – 30% fresh cheese.

    And now the seasoning! Umh! I love!

    Well, we add some walnuts and sesame (we like them a lot, we are quite generous), we add the special herb powder salads and organic extra virgin olive oil Olicatessen. NOTHING MORE!

    You are always on time to add salt and / or vinegar. But I advise you to try it just as we have.
    And I will not say anything else so as not to “step on” the surprise.


    Herbal powder is made by Joan, from Aromis. It is a small producer of saffron and aromatic herbs from Conca de Barbarà. It also has all certified organic production and is as meticulous as we are.

    The dried fruit in this case we have used walnuts and sesame. Crit d’Or brings it to us, passionate about dried fruit, which by the way we prepare it we have been meeting the world and have become friends. Total, that now we cannot live without each other; 0)

    Ecotrama rewards Olicatessen with a silver medal

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    Silver Medal for Olicatessen at Ecotrama 2020

    This 2020, the XIX International Organic Extra Virgin Olive Oil Quality Contest, EcoTrama, was held in Córdoba.

    The great novelty has been to do the classification tasting among olive trees. A great idea and a beautiful and unique experience, in these times both “strange” and complex.


    We especially like this award, because like all those who are specialized in organic production, they understand and take into account the complexity of this type of production. The associations, groups, institutions … that support, encourage and give support to this type of production, deserve great recognition and thanks from us.

    Obviously, these contests reward quality. But it is the quality of a product, the result of a way of doing, producing responsibly, taking care of the territory, not over-exploiting the use of water, respecting local varieties, finding natural balances and working to avoid generating residues, of completing natural cycles without pressing and exploiting nature … that is, we start from the same base and common principles. We love it!

    Very happy, proud of the result and with energy to embark on a new campaign, which now begins the countdown.

    Thank you and we hope you can enjoy this oil!


    Timbale of white beans, marinated tomato, tuna and zucchini noodles

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    These days of confinement, has given for many things, but since we do not have the same physical activity, we have had to adapt the diet a little. Basically not to roll out, but continue to have a balanced diet.

    Some of the “news” we have tried have been a complete success at home. So we share some of the most successful recipes and add them to our “monthly menu”.

    Timbale of white beans, marinated tomato, tuna and zucchini noodles



    The white bean, we can cook it at home or it can also be one of these canned. There are frankly good ones. We do them here, but some friends have already told us that the other one is also left to lick their fingers. So we leave this point open.

    Another aspect that we love about this dish is that it can be served cold (salad type) or hot or warm.

    1 marinated tomato It is the first thing we have to do, because we have to let it marinate for a long time. Minimum 2 hours, ideal about 12.
    Peel the tomato and cut it into cubes. We reserve it in a glass bowl or tupper and season it with Olicatessen & rosemary (it is a condiment based on organic extra virgin olive oil with rosemary essential oil). And reserve, preferably in the fridge. Salt just before serving.

    2 White beans. Make a small sauce of onion and red pepper. Once it is done, we add the white beans, and let it infuse for a few minutes.

    3 Tuna. Drain the tuna well. 2 garlic cloves are chopped very small (to taste), and we mix it with the tuna while we crumble it. We reserve.

    4 zucchini noodles. We clean and peel (zest – potatoes) the zucchini. With the potato peeler, we make the noodles trying to be the entire length. Come on, don’t break. Once we have them all, we boiled them for a minute and a half. So they are al “dente”.

    Now it’s time to mount the timpani.

    Remember that it can be cold or hot. I recommend that either all cold or all hot. And I suggest using a round mold and layering.

    Option 1. Zucchini noodles + white beans + tuna + marinated tomato

    Option 2- white beans + tuna + marinated tomato + zucchini noodles.



    Bon apetit!