The taste and the specific preferences of each customer, define the best match between the type of oil and the type of dish. The oil should ally itself with the food to enhance the flavor of the dish.

Ingredients

- 3 eggs
- 140g sugar
- 100ml olive oil
- 400g flour
- 1 egg yolk + 1 tablespoon of milk
- sugar for dusting

Preparation

Pour the flour into a bowl, open a hole in the center and pour the eggs, oil and sugar.
Begin to involve all the ingredients until you get a pliable dough.
Then remove pieces of dough and shape them by hand. Give them the format you prefer.
Mix the egg yolk with a tablespoon of milk and brush the cookies.
Sprinkle each with a little sugar and bake in preheated oven at 180°C on a baking tray lined with parchment paper or silicone mat until they are cooked fish fingers and oven.

The taste and the specific preferences of each customer, define the best match between the type of oil and the type of dish. The oil should ally itself with the food to enhance the flavor of the dish.

Ingredients

- 1 pound of desalted cod fillet
- 1.2 liters of extra virgin olive oil
- 6 whole garlic cloves
- 1 onion
- 1 chili
- 6 sprigs fresh thyme
- 6 sprigs of fresh rosemary
- 200 grams of small potatoes
- 200 grams of red pepper
- 200 grams of yellow pepper
- 200 grams of fresh asparagus
- 200 grams of grape tomatoes
- salt and black pepper to taste
- 1 cup of tea Portuguese black olives
- Sheet(s) fresh thyme, to taste

Method of preparation

Clean the cod fillet, removing the skin and bones. In a saucepan, pour all the oil, add the crushed garlic cloves, onion, chilli (cut in half and seeds removed), the sprigs of rosemary and thyme. All the loin should be covered by the oil.
Bring to a simmer, if you realize that you are cooking a lot of temperature, turn off the heat and ignite again because the ideal cooking temperature is 52ºC. Simmer for about 40 minutes.
Meanwhile, cook the fine potatoes in salted water, until tender. After the potatoes are cooked and missing a few minutes for cod get ready, place the skillet in olive oil, garlic and rosemary, peppers, asparagus, tomatoes and potatoes, until the vegetables become "al dente".
After 40 minutes, remove the cod loin from pan, and place it on a platter. Season with salt and black pepper, and drizzle with plenty of olive oil (cod and herbs), sprinkle black olives and thyme leaves and add the greens.

The taste and the specific preferences of each customer, define the best match between the type of oil and the type of dish. The oil should ally itself with the food to enhance the flavor of the dish.

Ingredients

- 250g Onions
- 125g courgette (peeled)
- 4 slices baguette
- 1 Garlic clove
- 1dl olive oil
- salt and black pepper in mill, to taste
- 1l vegetable broth (prepared)

Method of preparation

Sauté the onions in half of the oil until you have a gold color.
Heat the vegetable broth, add the zucchini and onion, leaving 4 slices for this trim.
Toast the bread in a toaster, then rub the garlic clove and sprinkle with oil.
Pass the soup with a hand blender, correcting the seasoning.
Toast the slices of onion in a nonstick skillet.
Serve hot with a slice of toasted onion and slice of bread. Drip around to the remaining oil.