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.
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.
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.
They say you can’t please everyone – in Spanish, it never rains to everyone’s liking.
Rain has always been unwelcome in the city but a blessing in the countryside.
I remember seeing the weather forecasters on TV, faces apologetic and concerned whenever they announced incoming rain: “This weekend, the weather will be bad…”. Without fail, my father would challenge that statement.
A premium extra virgin olive oil is incredibly versatile in the kitchen and it has health benefits.
Today I invite you to try a simple recipe that paired with La Cultivada Picual will pepper things up.
