May 29, 2026
Iberian charcuterie board with Belloterra Chorizo & Salchichón
A traditional Spanish charcuterie board designed for sharing, showcasing premium cured meats from Be
Serves 6 | Prep 10m | Cook 0m
Pisto Andaluz With Picual EVOO
Serves 4 | Prep 20m | Cook 30m
Andalusian pisto is a traditional Spanish vegetable stew, prepared with a medley of fresh, seasonal vegetables gently cooked in extra virgin olive oil until tender and full of flavour. This classic dish celebrates the simplicity and richness of Andalusian cuisine.Ingredients
-
- 1 Big Onion
- 1 Red Pepper
- 1 Green Pepper
- 1 Zucchini
- 1 Aubergine
- 4 Ripe Tomatoes or 400g of Crushed Tomato
- 80ml O-Med Picual Olive oil
- Salt and Black Pepper
Method
- Wash and dice all the vegetables into small cubes.
- Cook the onion and peppers in EVOO until they are soft.
- Add the aubergine and zucchini and cook for 10 more minutes.
- Incorporate the tomatoes, reduce the heat and let it simmer for 25–30 minutes.
- Adjust with salt and pepper, and serve hot, finishing with an extra drizzle of raw Picual EVOO at the end.
Chefs Notes
Enhance the experience by serving it with a perfectly poached egg or slices of rustic bread.
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