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1 pot of basil50 g pine nuts 1 glove of garlic 40 g grated Parma cheese 100 ml Olivia rapeseed oil salt, pepper to taste Blend the garlic, nuts and some of the Olivia rapeseed oil into an even mixture using a blender. Add the basil leaves, salt and pepper. Finally, add the Parma cheese and the rest of the Olivia rapeseed oil.
EMH’s entrecôterapeseed oilsaltfresh ground black pepperGarnish with grilled Padrón peppers with rapeseed oil and pinch of salt.
Salted salmon 100 gAvocado 100 gStrawberries 10 pcsMango 1 pcGarden rocket 1 large bundleOak leaves 1 large bundleRed rubin basil 1 good handfulRed grapefruit 1/2Olivia cooking oil 1 tbsp.Chilli pepper pod 1/4 pcPhysalis 10 pcs Chop the salted salmon, avocado, mango, and chilli pod and mix them together. Cut the strawberries in half lengthwise. In a...
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