recipes

Chocolate mousse with extra virgin olive oil
Chocolate mousse with extra virgin olive oil

6 - 8 servings

Cod brandade with olive oil
Cod brandade with olive oil

 

Crab txangurro pie with absinthe
Crab txangurro pie with absinthe

4 servings

Creamy olive oil, tomatoes and salt
Creamy olive oil, tomatoes and salt

 

Crisp Potato Sticks Stuffed with Vegajardin Chorizo
Crisp Potato Sticks Stuffed with Vegajardin Chorizo

Spanish chef, Sergio Fernández and FIAB

Crunchy risotto with white wine
Crunchy risotto with white wine

 

Extra virgin olive oil chocolate bouchées
Extra virgin olive oil chocolate bouchées

4 or 6 servings

Fuente Baena DO olive oil on lobster
Fuente Baena DO olive oil on lobster

 

Gilda
Gilda

Gilda is the simplest and most traditional finger food.

Green Pea purée with chorizo
Green Pea purée with chorizo

6 servings

Lamb chops marinated in olive oil
Lamb chops marinated in olive oil

 

Lobster casserole with mini vegetables and roe sauce
Lobster casserole with mini vegetables and roe sauce

4 servings

Marinated fish salad
Marinated fish salad

 

Mini scones with green stuffed olives
Mini scones with green stuffed olives

These wee scones are great with cocktails or salad.
Makes 16

Olive oil mayonnaise
Olive oil mayonnaise

 

Ortiz Anchovy Rolls
Ortiz Anchovy Rolls

Spanish chef, Sergio Fernández and FIAB

Padron peppers stuffed with goat cheese
Padron peppers stuffed with goat cheese

Makes 36
Preparation 15 min
Cook 5 min

Poached lobster
Poached lobster

 

Popcorn with black olive
Popcorn with black olive

 

Quail confit with extra virgin olive oil
Quail confit with extra virgin olive oil

 

Quail eggs tapas
Quail eggs tapas

This tasty appetizer is greatly appreciated by tapas fans.

Ravioli
Ravioli

 

Risnak Toasts with Fresh Anchovies, Leeks and Romesco Sauce
Risnak Toasts with Fresh Anchovies, Leeks and Romesco Sauce

Spanish chef, Sergio Fernández and FIAB

Scallops with ceps and bolete oil
Scallops with ceps and bolete oil

Recipe from Sergi Millet, chef of Mas Rabell Restaurant, named Best winery restaurant in Spain by Wine & Spirits Magazine.

Shellfish casserole with garlic petals and sweet pepper
Shellfish casserole with garlic petals and sweet pepper

4 servings

Shrimp barigoule with crunchy vegetables and pesto sauce
Shrimp barigoule with crunchy vegetables and pesto sauce

4 servings

Tomatoes stuffed with tuna confit
Tomatoes stuffed with tuna confit

 

Veal kidney with chorizo and xeres
Veal kidney with chorizo and xeres