Unique recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family

Spaghetti Frutti di Mare

Sauce:

Pour Las doscientas Picual extra olive oil on a pan, let it warm up and add the minced garlic until it gets brown. Once the garlic  is brown, add the shrimp, the mussels, the clams and the squid  and let it  cook with cover  on slow fire for about 10 minutes. Add some sea salt and basil; keep on stirring slowly until cooked. Add some more Olive oil, and a little more basil as needed.

Serve over you Spaghettis pasta and enjoy!

Ingredients

1/3 cup of

Picual or Lemon Extra Virgin Olive Oil

4-5 minced garlic clovers

11/2 lbs. of medium to large shrimp

1lb  mussels

1lb of squids

1lb of clams

basil

sea salt

 

 

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Grilled shrimp with Lemmon olive oil

Grilled shrimp marinated with Lemmon olive oil.

Grilled shrimp in olive oil

Grilled Shrimp in Olive Oil

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Chilean Olive Oil Infused Beef Burger

Grilled burgers using olive oil

Unique Beef Burger recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family:

Chilean Olive Oil Infused Beef Burger

Chilean Olive Oil Infused Beef Burger

Ingredients:
– 1 ½ pounds ground beef (80% lean)
– 1/4 cup Extra Virgin Olive Oil from Chile
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 burger buns
– Burger toppings of your choice (lettuce, tomato, onion, cheese, etc.)

Instructions:

1. Preheat your grill or stovetop grill pan to medium-high heat.

2. In a large mixing bowl, combine the ground beef, Extra Virgin Olive Oil from Chile, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Mix the ingredients together gently, ensuring not to overwork the meat.

3. Divide the beef mixture into 4 equal portions and shape them into patties, about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up during cooking.

4. Place the patties on the preheated grill or grill pan and cook for approximately 4-5 minutes per side, or until they reach your desired level of doneness.

5. While the patties are cooking, lightly toast the burger buns on the grill or in a toaster.

6. Once the patties are cooked, remove them from the heat and let them rest for a few minutes.

7. Assemble your burgers by placing each patty on a toasted bun. Add your favorite burger toppings such as lettuce, tomato, onion, and cheese.

8. Serve the Chilean Olive Oil Infused Beef Burgers alongside some crispy French fries or a fresh salad for a complete meal.

These beef burgers infused with the flavors of Chilean Extra Virgin Olive Oil are sure to be a hit at your group dinners. The olive oil adds a rich and aromatic touch to the juicy beef patties, making them incredibly flavorful. Enjoy this unique twist on a classic American favorite with your friends and family.

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Chilean Olive Oil and Citrus Baked Fish

Unique Fish recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family:

Chilean Olive Oil and Citrus Baked Fish

Chilean Olive Oil and Citrus Baked Fish

Ingredients:
– 4 fish fillets (such as salmon, cod, or halibut)
– 1/4 cup Extra Virgin Olive Oil from Chile
– Zest and juice of 1 lemon
– Zest and juice of 1 orange
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Slices of lemon and orange (for garnish)
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Rinse the fish fillets under cold water and pat them dry with paper towels. Place them in a baking dish.

3. In a small bowl, whisk together the Extra Virgin Olive Oil from Chile, lemon zest, orange zest, lemon juice, orange juice, minced garlic, chopped parsley, ground cumin, salt, and pepper.

4. Pour the olive oil and citrus mixture over the fish fillets, making sure they are evenly coated. Let them marinate for about 15-20 minutes to allow the flavors to infuse.

5. Place slices of lemon and orange on top of each fish fillet for added flavor and presentation.

6. Bake the fish in the preheated oven for approximately 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

7. Once cooked, remove the fish from the oven and let it rest for a few minutes.

8. Transfer the fish to a serving platter, garnish with fresh chopped parsley, and serve it with the pan juices drizzled over the top.

9. Accompany the Chilean Olive Oil and Citrus Baked Fish with your favorite side dishes such as roasted vegetables, couscous, or a fresh salad.

This recipe showcases the delicate flavors of fish combined with the bright and citrusy notes of Chilean Extra Virgin Olive Oil. It’s a refreshing and healthy option for group dinners, allowing everyone to savor the taste of Chile while enjoying quality time with loved ones.

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Chilean Olive Oil and Herb Roasted Chicken

Pollo Asado

Unique Chicken recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family:

 

 

Chilean Olive Oil and Herb Roasted Chicken

Chilean Olive Oil and Herb Roasted Chicken

Ingredients:
– 1 whole chicken (about 4-5 pounds)
– 1/4 cup Extra Virgin Olive Oil from Chile
– 4 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon slices (for garnish)
– Fresh herbs (such as rosemary and thyme), for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Rinse the chicken thoroughly under cold water and pat it dry with paper towels.

3. In a small bowl, combine the Extra Virgin Olive Oil from Chile, minced garlic, lemon juice, chopped rosemary, chopped thyme, paprika, salt, and pepper. Mix well to form a paste.

4. Place the chicken on a roasting rack set in a roasting pan or a baking dish.

5. Using your hands or a brush, rub the olive oil herb paste all over the chicken, ensuring that it is evenly coated.

6. Stuff the cavity of the chicken with lemon slices and a few sprigs of fresh herbs for added flavor.

7. Tie the legs together using kitchen twine to help the chicken retain its shape during cooking.

8. Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

9. Baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.

10. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

11. Garnish the roasted chicken with fresh herbs and lemon slices for an appealing presentation.

12. Serve the Chilean Olive Oil and Herb Roasted Chicken as the centerpiece of your dinner table, accompanied by roasted vegetables, mashed potatoes, or a fresh salad.

This recipe combines the richness of Chilean Extra Virgin Olive Oil with aromatic herbs and zesty lemon to create a flavorful and juicy roasted chicken. It’s perfect for group gatherings, bringing warmth and deliciousness to the dinner table while creating lasting memories with friends and family.

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Chilean Olive Oil-Marinated Grilled Vegetables

Unique recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family:

Chilean Olive Oil-Marinated Grilled Vegetables

Chilean Olive Oil-Marinated Grilled Vegetables

Ingredients:
– Assorted vegetables (such as bell peppers, zucchini, eggplant, and red onions)
– 1/4 cup Extra Virgin Olive Oil from Chile
– 3 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 teaspoon honey
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.

2. Wash and prepare the vegetables. Cut the bell peppers into large chunks, slice the zucchini and eggplant into 1/2-inch thick rounds, and slice the red onions into thick rings.

3. In a small bowl, whisk together the Extra Virgin Olive Oil from Chile, minced garlic, lemon juice, honey, dried oregano, salt, and pepper to make the marinade.

4. Place the prepared vegetables in a large mixing bowl and pour the marinade over them. Toss well to ensure all the vegetables are coated evenly.

5. Let the vegetables marinate for at least 20 minutes to allow the flavors to meld together.

6. Once the grill is hot, place the marinated vegetables on the grill grates. Cook for about 4-5 minutes per side, or until they are tender and have nice grill marks.

7. Remove the grilled vegetables from the heat and transfer them to a serving platter.

8. Garnish with fresh chopped parsley or cilantro for added freshness and color.

9. Serve the Chilean Olive Oil-Marinated Grilled Vegetables as a side dish or as a main course accompanied by crusty bread or cooked grains like quinoa or couscous.

This recipe celebrates the flavors of Chilean Extra Virgin Olive Oil and brings out the natural sweetness of the grilled vegetables. It’s a delicious and healthy option for group dinners, allowing everyone to enjoy a taste of Chile while spending quality time with loved ones.

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