Recipes

An early harvest oil like ours is a culinary gem. Its fresh, spicy, and fruity notes elevate any dish. Here are innovative ideas for using it where it truly shines: as the star of the show.

Mango Salmorejo with Iberian Ham

Mango Salmorejo with Iberian Ham

An exotic and refreshing twist on the Andalusian classic. The sweetness of the mango contrasts incredibly with the heat of our oil.

Ingredients

  • 2 ripe mangoes
  • 1 pear tomato
  • 1/2 garlic clove (without germ)
  • 50g of day-old bread
  • 100ml of BOFF Oil
  • Iberian ham in shavings
  • Salt and sherry vinegar

Preparation

  1. Blend the mango, tomato, garlic and bread.
  2. Add salt and a splash of vinegar.
  3. Emulsify by adding the BOFF oil little by little.
  4. Let it cool in the refrigerator for at least 2 hours.
  5. Serve very cold with ham shavings on top.
The BOFF Touch: Add a generous drizzle of oil just before serving. Its spicy, herbaceous notes are the perfect counterpoint to the mango.
Creamy Cheesecake with Olive Oil

Creamy Cheesecake with Olive Oil

A unique cheesecake, with the complexity of cured cheese and an unexpected ending that only our oil can give it.

Ingredients

  • 500g of cream cheese
  • 250g of cured cheese (Idiazábal or Manchego)
  • 200ml of cream (35% MG)
  • 4 free-range eggs
  • 150g of sugar
  • To decorate: salt flakes and BOFF Oil

Preparation

  1. Grate the cured cheese.
  2. Beat all the cheeses with the sugar.
  3. Add the cream and eggs one by one.
  4. Pour into a mold and bake at 200°C for 35-40 min.
  5. Let it cool and rest in the refrigerator.
The BOFF Touch: Just before serving, drizzle each serving with our oil and a few flakes of salt. This will enhance the cheese's flavor and create an unforgettable experience.
Tuna Tataki with Coconut Ajoblanco

Tuna Tataki with Coconut Ajoblanco

Japanese-Andalusian fusion. An elegant dish where the quality of the tuna and the intensity of the oil are key to success.

Ingredients

  • 1 bluefin tuna loin
  • 100g of raw almonds
  • 200ml of coconut milk
  • 1 clove of garlic
  • 75ml of BOFF Oil
  • Pistachios, salt, rice vinegar

Preparation

  1. For the ajoblanco: grind almonds, garlic, coconut milk, salt, vinegar and emulsify with 50ml of oil.
  2. Seal the tuna in a very hot pan on all sides (15-20 seconds per side).
  3. Slice the tuna into 1cm thick fillets.
  4. Serve on a bed of coconut ajoblanco.
The BOFF Touch: Finish the dish with chopped pistachios and a generous drizzle of raw oil over the tuna. It will add a freshness and spiciness that balances the fat content of the fish.
Beef Carpaccio, Arugula and Parmesan Ice Cream

Beef Carpaccio, Arugula and Parmesan Ice Cream

We take the classic carpaccio to the next level with a salty ice cream that melts in your mouth, combined with the power of our oil.

Ingredients

  • 200g of beef tenderloin (in one piece)
  • 50g of arugula
  • Parmesan ice cream (store-bought or homemade)
  • Freshly ground black pepper
  • Flake salt
  • BOFF Oil

Preparation

  1. Wrap the sirloin in film and freeze for 1-2 hours to firm it up.
  2. Cut into very thin slices and arrange them on a plate.
  3. Place a nest of arugula in the center.
  4. Add a 'quenelle' (croquette) of Parmesan ice cream on top of the arugula.
  5. Season with flaked salt and pepper.
The BOFF Touch: Oil is the soul of this dish. Drizzle it all over the carpaccio just before serving. Its intense fruitiness is the connecting thread between the meat, the cheese, and the bitterness of the arugula.