Ingredients for 4/6 diners:

• 900gr of pumpkin
• 1 liter of vegetable soup or water.
• 2 carrots
• 1 onion
• 1 leek
• Salt and pepper
• 1 large potato
• GREEN BIO OCTOBRIS Extra Virgin Olive Oil
• RIPE BIO OCTOBRIS Extra Virgin Olive Oil

Cooking

Dice the vegetables (carrots, onion, leek, pumpkin and potatoes) and boil them (for 1 hour over medium heat) in a cooking pot with a little of RIPE BIO OCTOBRIS Extra Virgin Olive Oil, salt and pepper.

Finally, remove the soup and beat the vegetable until turning it into cream. When plating, add a little of GREEN BIO OCTOBRIS Extra Virgin Olive Oil.

Eating healthy was never as fun and healthy as doing it by with the Organic Extra Virgin Olive Oil Seasonings. All the properties of olive oil together with the refreshing flavor and aroma of lemon. 100% natural.

Ingredients for 4/6 diners:

• Lemon Organic Premium OCTOBRIS Extra Virgin Olive Oil OCTOBRIS
• 250 gr of pasta
• 15 cherry tomatoes
• 50 gr of olives
• 400 gr of tuna
• 3 cloves of garlic
• 1 tablespoon of finely chopped parsley
• 150 gr of lamb’s lettuce
• 40 gr of toasted pine nuts
• Salt and pepper

Cooking

Brown the garlic with Lemon Organic Premium OCTOBRIS Extra Virgin Olive Oil OCTOBRIS and put them in a bowl where we will add the pine nuts, olives, tomatoes and tuna. Meanwhile, boil the pasta to the taste of diners.

When the pasta is ready, drain and put it in a container to which we will add the bowl ingredients completing it with salt, pepper and a good splash of LEMON BIO OCTOBRIS.

Orange flavor and aroma without artificial products. Thanks to the Orange Organic Premium OCTOBRIS Extra Virgin Olive Oil Seasonings your cakes will have all the flavor of citrus fruits in addition to all properties and benefits of the best extra virgin olive oil. 100% natural.

Ingredients for 4/6 diners:

• A whole orange (skin included)
• 70 ml of Orange Bio OCTOBRIS
• 15 gr of chemical leavening
• 170 gr of pastry flour
• 3 eggs
• Sugar

Cooking

Wash the orange very well and cut it into small pieces without peeling it. Next, sift the flour with a strainer and pour it into a bowl, where it must be mixed with the leavening, the sugar (to taste) and three eggs while adding Orange Bio OCTOBRIS until the dough takes shape. Mix all the ingredients until there are no lumps and they are all together.

Prepare the chosen mold for the sponge cake by painting the walls with butter before pouring the dough, thus preventing it from sticking when unmolding. Preheat in the oven at 180 degrees. Pour the prepared dough into the mold and put in the oven for 35-40 minutes. Check the baking of the sponge cake (not before 30 minutes because the dough may fall) by clicking it with a rod. If the rod comes out clean the sponge cake is already cooked. Remove the mold from the oven and let the sponge cake stand before removing it from the mold. You can sprinkle crushed sugar and orange zest on top when serving the cake.

All the properties of a rich and healthy dessert maximized thanks to the Rosemary Organic Premium OCTOBRIS Extra Virgin Olive Oil Seasoning.

Ingredients for 2/3 diners:

• 1 liter of fresh cow, sheep or goat milk -according to taste-
• 1 commercial yogurt or 1 gr of lyophilized ferment.
• 1 tablespoon of Rosemary Organic Premium OCTOBRIS Extra Virgin Olive Oil

Cooking

Pour the milk together with the lyophilized ferment (or the yogurt) in a pot over low heat. Stir well the mixture until the temperature reaches 45ºC. If you want to add flavors, introduce aromatic herbs (mint), spices (cinnamon or vanilla) or even peel and pieces of fruit or cocoa. Ferment for 8 hours and cool 1 hour in the refrigerator. Before serving, just pour Rosemary Organic Premium OCTOBRIS Extra Virgin Olive Oil over the yogurt to taste.

Get the most flavor of your pasta with the Green Organic Premium OCTOBRIS Extra Virgin Olive Oil from the Muntanya Family. Enjoy and benefit from the nutritional properties of this unique olive oil.

Ingredients for 2/3 diners:

FOR THE PASTA

• 500 gr of potatoes of equal size
• 250 gr of flour
• 1 egg yolk
• 1/2 tablespoon of salt
• Ground nutmeg to taste
• 2 tablespoons of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil

FOR THE PESTO

• 25 gr of small basil leaves
• 1 clove of garlic
• 50 gr of grated Parmesan cheese
• 5 gr of pine nuts
• Salt and Green Organic Premium OCTOBRIS Extra Virgin Olive Oil

Cooking

Clean the potatoes and cook them in a pot with water and a tablespoon of salt until soft. Take them out to let them temper in order to peel them and make a puree by crushing them with a fork. Make a hole in the center of the puree and add the egg yolk with nutmeg, a tablespoon of salt, the flour and the two tablespoons of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil. Knead it until it is not sticky and we can make a ball that we will let rest for a few minutes before cutting it into the pieces of the chosen pasta (spaghetti, gnocchi, etc …).

Once we have the pasta, let it rest while we make the pesto sauce with the peeled garlic and minced in a mortar with salt, pine nuts, basil leaves and grated Parmesan cheese, mixing everything with Green Organic Premium OCTOBRIS Extra Virgin Olive Oil.

Cook the pasta in a pot with boiling water and remove it when it is al dente. Pour the pasta into a container where we can mix it with the pesto sauce and a last addition of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil.

A first dish full of flavor thanks to the LEMON Organic Octobris Extra Virgin Olive Oil Seasoning.

Ingredients for 2/3 diners:

• LEMON BIO OCTOBRIS Extra Virgin Olive Oil
• 300 grs of tuna in pieces
• 2 tomatoes
• 1 clove of garlic
• ¼ onion
• 60 ml of white wine
• 4/5 chopped black olives
• 1 chopped ñora (sweet pepper)
• Black pepper and salt

Cooking

Peel and crush the garlic and onion while soften the ñora (sweet pepper) in hot water. Fry the tuna pieces with hot LEMON BIO OCTOBRIS just about 15/20 seconds on each side and remove them. Lower the heat and sauté the garlic and onion fry with a little of salt and ground black pepper before adding the chopped tomatoes. Let them cook for about 15/20 minutes. Before removing add the soft and clean ñora (sweet pepper) while putting the tuna pieces again in the frying pan for just a minute.

Remove and let it rest for an hour. Serve the dish cold or with a heat stroke in the microwave and add LEMON BIO OCTOBRIS to taste again.