Aubergine Caviar with Spanish Olive Oil

40 min.
working time

Serves 2


2 large aubergines
1 clove of garlic
2 small sprigs of thyme or
3 tbsp. Olive Oil Extra Virgin Priego de Córdoba P.D.O.
1 tbsp. lemon juice
Salt and pepper to taste

Slice the aubergines in half lengthwise and cut crosswise into the flesh. Sprinkle with salt and pepper and 1 tbsp. Olive Oil. Peel the garlic, finely chop and scatter over the aubergine. Place the herbs on top and bake for 30 minutes in the oven at 180 °C. As soon as the flesh is soft, scoop out with a spoon and mix together with the rest of the ingredients. Season with salt and pepper to taste.

Enjoy the aubergine caviar with fresh bread or vegetables.


Olive Oil Extra Virgin Priego de Córdoba P.D.O.

Olive Oil Extra Virgin
500 ml

15 min.

Apple and onion spread with Shea Butter

A hearty and fruity spread and an ideal alternative to animal fat.

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Hazelnut Pesto

Świetnie smakuje również z chlebem i serem, na sałacie oraz z warzywami gotowanymi na parze