New Years Eve is just around the corner and we are all starting to think about making elaborate dishes that will pleasantly surprise our guests. However, sometimes we don’t realise that all you really need are good quality ingredients. That’s where SIQEV EVOO comes in.
In another blogpost, we have already talked about the wide range of pairing possibilities that EVOO has, but now that this time of year has arrived, we thought it would be interesting to go a step further and share some specific recipes that with really make you enjoy Extra Virgin Olive Oil.
SIQEV EVOO and its presence
Extra Virgin Olive Oil is not just one of many ingredients that makes a dish taste delicious, but it can also be the star of the show by bringing its wonderful flavour.
So, below we want to inspire you with a couple of starters whose star ingredient is EVOO, and they are sure to leave your guests speechless.
Tuna in a mint sauce, with Extra Virgin Olive Oil
Tuna becomes ever tastier when it is prepared with such powerful ingredients as mint and EVOO. This is a simple recipe for which you need: two pieces of tuna, 4 tablespoons of white wine, 1 spoon of soy sauce, the juice of half a lime, 10g fresh, diced mint and of course, 3 tablespoons of Extra Virgin Olive Oil.
All you have to do is mix the ingredients in a dish that is suitable for the oven, and allow the tuna to marinate for 15 minutes each side. Then, turn the fillets over and place the dish in the oven for 12 minutes at 180º and it’s ready to enjoy!
When it’s time to plate up, drizzle with the remaining sauce and, of course, a little EVOO to give it an extra flavour boost. You will see that the final result is incredible.
Oysters with Extra Virgin Olive Oil
Oysters are a hearty starter with a characteristic seafood flavour that pairs perfectly with our SIQEV EVOO. These are two quality ingredients that, when combined, give us a simple but exquisite recipe. To prepare it, you need just one oyster per person, chopped red cabbage, lime zest and your Extra Virgin Olive Oil.
The important thing about this recipe is that you have to put the oil in a container and leave it in the freezer for two days to solidify and one more day in the fridge to soften (as we are going to cut it into slices when serving it).
This dish is simple: open the oyster and place it in a deep dish on top of its previously strained water. Then, add the lime zest to give it that citrus touch and the chopped red cabbage for garnish. Finally, the icing on the cake: add the slices of EVOO and serve. Those who appreciate the flavour of the sea and the land will enjoy this dish like no other.
