Recipes

Enjoy these delicious recipes using our products. 

They are organized by product so you can easily find things to make with your favorite products.  Enjoy!

Las Doscientas

Arbequina Extra Virgin Olive Oil

Picual Extra Virgin Olive Oil

Huerto Azul

Homemade Pesto

Perfect for a summer picnic!
  • 1 bunch/3 cups packed fresh Basil leaves
  • 2 cloves garlic
  • 1/4 cup Las Doscientas Arbequina Extra Virgin Olive Oil
  • 1/3  cup Pine nuts
  • 1/2 cup Parmesan Reggiano cheese, grated
  • Sea salt and freshly ground pepper to taste
  • 1/2 pound whole wheat spaghetti
  1. Remove basil leaves from stems and wash thoroughly.
  2. Put basil, garlic, olive oil, pine nuts and parmesan cheese in food processor and blend until a smooth paste.  Add salt and pepper to taste.
  3. Cook spaghetti, drain and transfer to a bowl.
  4. Add pesto and mix thoroughly with pasta.
  5. Serve on each plate and top with additional grated parmesan cheese.  Serve with Italian bread and Pinot Grigio.   Enjoy!
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Caprese Salad

This is terrific with those heirloom tomatoes and fresh basil from your gardens.

  • 2 large Tomatoes, sliced about 1/4 inch thick

  • 10-12 fresh Basil leaves

  • Fresh Mozzarella, sliced about 1/4 inch thick

  • 2 tablespoons Las Doscientas Arbequina or Picual Extra Virgin Olive Oil

  • Sea salt
  • Freshly ground pepper
  1. Arrange tomato slices on a plate.  Layer with one leaf of basil and one slice of mozzarella cheese.
  2. Drizzle with Las Doscientas Arbequina or Picual Extra Virgin Olive Oil.  Sprinkle with sea salt and freshly ground pepper.  Enjoy!
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Roast Beef, Gruyere and Onion Jam Bruschetta

Everyone loves this delicious appetizer!

  • One French Baguette

  • Las Doscientas Arbequina or Picual Extra Virgin Olive Oil

  • 1/2 pound Roast Beef

  • Huerto Azul Onion Jam in Merlot Wine

  • 1 block of Aged Gruyere cheese, sliced
  1. Cut 1/2 inch thick slices of baguette bread, brush with extra virgin olive oil and bake at 350 degrees for 10 minutes or until lightly browned.
  2. Top with a slice of roast beef, 1/2 teaspoon of Onion Jam in Merlot Wine and Gruyere cheese.  If you'd like, you can melt the cheese a bit by putting under the broiler for 1-2 minutes.
  3. Serve on its own or with a small watercress salad dressed with a mustard vinaigrette.
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Hummus with Onion Jam

Hummus with Onion Jam

A delicious twist on traditional Hummus! 
Developed by Amy Otto
  • 1 cup canned chick peas/garbanzo beans, drained
  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons Onion Jam in Merlot Wine
  • 1 tablespooon Las Doscientas Arbequina Extra Virgin Olive Oil
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon ground cumin
  1. Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.  Cover and refrigerate several hours to allow flavors to blend.
  2. Remove from refrigerator 15 to 30 minutes before serving.  Drizzle with additional Arbequina olive oil, if desired.  Serve with pita chips, pita bread, sesame crackers or fresh cut vegetables.
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Pear Jam and Gorgonzola Tart

Pear Jam and Gorgonzola Tart

This recipe is great as an appetizer or as a dessert with a glass of port.
Developed by Amy Otto
  • 1 small can (4 oz) Pillsbury refrigerated crescent dinner rolls (4 rolls)
  • 2 tablespoons Pear Jam
  • 1 tablespoon Butter
  • 1/4 cup crumbled Gorgonzola cheese (1 oz)
  • 1/4 cup Chopped Pecans
  • Freshly ground pepper
  1. Heat oven to 350°F.  Spray cookie sheet with Cooking Spray. Unroll dough into 1 large rectangle; place on cookie sheet.  Press dough down; firmly press perforations to seal.
  2. In small microwavable bowl, microwave Pear Jam and butter uncovered on High about 15 seconds or until butter is melted; stir until smooth.  Spread Pear Jam mixture evenly over dough.  Top evenly with cheese and pecans. Sprinkle evenly with pepper.
  3. Bake 19-20 minutes or until crust is deep golden brown.  Cool 10 minutes.  Cut into squares.  Serve warm.
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Sauteed Strawberries with Pear Jam

Perfect on top on vanilla ice cream!

  • 1 pound of Strawberries

  • 1 Tbsp Butter

  • 1/2 tsp Balsamic Vinegar

  • 2 Tbsp Huerto Azul Pear Jam in Merlot Wine

  • Vanilla ice cream
  1. Wash and cut the strawberries in two.
  2. Heat the butter in a pan, add the strawberries and cook for 1 minute.
  3. Add the Balsamic vinegar and cook for another minute.
  4. Add the Pear Jam in Merlot Wine and cook for another minute.
  5. Serve with a scoop of vanilla ice cream.
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Rosehip Royale

A refreshing twist on a classic

  • 2 teaspoons Huerto Azul Rosehip Jam

  • 2 teaspoons orange juice
  • 2 cups of sparkling white wine or prosecco
  1. Blend the Rosehip Jam and the orange juice together.
  2. Pour equal amounts into two champagne flutes.
  3. Top off with chilled sparkling white wine.
  4. Garnish with a strawberry and enjoy!
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Pate Platter with Fig Chutney

A great party platter

  • One French Baguette

  • Las Doscientas Arbequina or Picual Extra Virgin Olive Oil

  • Huerto Azul Fig Chutney with Merken

  • Your favorite Pates and Smoked meats (My favorites are Proscuitto, Capicola and Truffle Mousse Pate)

  • Goat cheese
  • Parsley
  1. Cut 1/2 inch thick slices of baguette bread, brush with extra virgin olive oil and bake at 350 degrees for 10 minutes or until lightly browned.
  2. Arrange with a selection of pates, smoked meats and goat cheese on a platter.
  3. Serve with a ramekin of Fig Chutney with Merken.
  4. Garnish with sprigs of parsley.
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Baked Chicken with Fig Chutney

Delicious, sweet chicken

  • 4 Chicken breasts and/or thighs

  • 4 Tbsp Huerto Azul Fig Chutney with Merken
  1. Top each chicken breast and/or thigh with about 1 tablespoon of Fig Chutney with Merken.
  2. Bake uncovered at 350 degrees for 45 minutes.
  3. Serve with rice and sauteed spinach.
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Manchego Cheese Toasts with Myrtleberry Chutney

A perfect appetizer

  • One French Baguette

  • Las Doscientas Arbequina or Picual Extra Virgin Olive Oil

  • Huerto Azul Myrtleberry Chutney with Merken

  • 1 block of Manchego cheese, cut into slices

  • Fresh Cilantro
  1. Cut 1/2 inch thick slices of baguette bread, brush with extra virgin olive oil and bake at 350 degrees for 10 minutes or until lightly browned.
  2. Top with a slice of Manchego cheese, 1/2 teaspoon of Myrtleberry Chutney with Merken and a fresh cilantro leaf.

You can also use other sheep’s milk cheeses like Pecorino Romano or Ossau Iraty.

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