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Nunez de Prado organic X.V. o/o, D.O.P. 1lt tin

Nuñez de Prado organic, D.O.P., cold pressed, 5L

£54.00 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

The freshly crushed floral Picudo, sweet Hojiblanca and robust Picual olives from the Prado family's organic estates are cold-pressed.

The result is an organic oil with tropical flavours of passion fruit and papaya.

Ingredients
Olives
Storage & Care
Keep in a cool and dry place away from direct light
Nutrition Per 100g
Energy3700kJ/ 900kcal
Fat100g
   of which saturates15.83g
Carbohydrate0g
   of which sugars0g
Protein0g
Salt0g
* Typical values per 100g

Aceites La Maja

Aceites La Maja was founded in 1997 in Mendavia, Navarra, the most northerly commercial olive growing region in Spain.

Taking advantage of modern technology and analytical techniques they produce exceptionally clean and vibrant oils.

Chorizo & judión beans with rich pumpkin sauce

Ingredients
2 Alejandro Barbacoa chorizo hoops
60ml Nuñez de Prado olive oil + a little more for frying the chorizos
150g pumpkin flesh, cut into 1-2cm dice
1 medium onion, chopped
2 dried choricero Riojan peppers, stems and seeds removed and cut in 2-3 cm “squares”
1* dried guindilla Riojan pepper, stems and seeds removed and cut in 1 cm “squares” (*or use 2 guindillas for a more definite bit of heat)
2 good sized garlic cloves, sliced
1 fresh bay leaf, bruised
600ml vegetable stock
10ml Valdespino sherry vinegar
Salt to taste
2 jars Navarrico judión beans, rinsed and drained
2 medium tomatoes, seeded and diced to garnish
Sprigs of mint leaves to garnish

Method

  1. Heat a little olive oil in a casserole dish; gently fry the whole chorizos until just cooked but still juicy - browning well on both sides; remove the chorizos from the dish and put to one side.
  2. Raise the heat to medium, add the remaining 60ml olive to the casserole and sauté the pumpkin, onion and peppers until the onion starts to soften; stir in the garlic and bay leaf and cook for one minute; add the stock and sherry vinegar, reduce the heat, cover the casserole and simmer until the pumpkin is soft (approx. 20 minutes).
  3. Remove the bay leaf and puree the pumpkin mixture in a liquidiser or food processor; return the pureed pumpkin mixture to the casserole over a medium-low heat; check for salt.
  4. Cut the chorizos into 1 cm slices and add to the casserole then carefully stir in the beans; gently simmer for 5 minutes and adding a little extra stock or water if you prefer.
  5. Serve garnished with diced tomatoes and mint leaves.
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