This recipe is an invitation to pair Italy with our cultivated universe— to let your palate travel through Liguria, between Tuscany and Piedmont, and give it a Cordoban touch with our most awarded oil: Pesto Rosso paired with La Cultivada Hojiblanca.
Vegetable Couscous with La Cultivada Quintaesencia EVOO. A dish that speaks of simplicity, of plunging your hands into the garden, of smiles and life shared around the table.
I’ve learned a thing or two from the craft and talent he so skilfully wields : he’s a friend, a proud Granadino and a brilliant designer who, with infinite generosity, allowed us to use his beautiful typeface called YEGERA — and with that, he completed the flawless design our branding has today.
One of those recipes that brighten up your summer. Very simple, original and delicious: courgette carpaccio with La Cultivada Quintaesencia
Would you like to learn how to prepare it? We show you how so that you can make the most original dish for your next event.
I’m a hopeless romantic… just writing the words pantry, larder, or store cupboard instantly brings to mind a beautiful country house with shelves and nooks brimming with delicious things.
I see fresh eggs from hens roaming freely in the early morning…
The Poem for Breakfast played a very practical and educational role in the early days of La Cultivada.
It carried the narrative of a project just starting out, and embodied the initial values of this new brand.
Today we’re sharing how to prepare Muhammara, a spicy dip that originates from Syria.
For preparing it and giving it that delicious final touch we’ve chosen La Cultivada Quintaesencia, which is more than just a blend of olives – it’s a blend of cultures and sacred texts.
Before entering La Cultivada into competitions, I used to be a tasting judge at international EVOO competitions where we assessed the quality of olive juices.
We’d score EVOOs from across the Mediterranean — Greek, Spanish, Italian, French, Turkish, Tunisian, Montenegrin, Moroccan, Lebanese, Palestinian…
Sometimes we’d taste up to 700 oils in a single week!
Today I’m going to share a legend with you: one that isn’t new, but was born at the dawn of time.
It comes from the Macuxi tribe, native to the Brazilian Amazon, one of our planet’s lungs and now under threat from deforestation, forest degradation, wildfires and other dangers placing biodiversity and climate balance at serious risk.
Our very first small-size cans were gold.
They looked like ingots of gold – liquid gold!
