Christmas recipes and complete menus with extra virgin olive oil as protagonist

Christmas recipe ideas with extra virgin olive oil as the protagonist

At this time of the year we all take out our best clothes, tablecloths and glasses to invite our loved ones, in our role as hosts. The pleasure of inviting to lunch or dinner is more in the one who offers than in the one who receives. Culturally we have inherited the taste for celebration and gastronomy: seafood, Iberian ham, a good wine and, of course, a good extra virgin olive oil. Offering a top quality product is fundamental for the success of the event, but if we have this product close to us, the satisfaction is even greater.

Want ideas for complete menus, quick recipes and holiday-themed dishes? We start by developing a complete menu for this holiday season.

1. Starter: Green and Black Olive Tapenade


1 cup of pitted green olives

1 cup of pitted black olives

2 cloves of garlic

2 tablespoons capers

1 anchovy fillet (optional)

1/4 cup iOliva extra virgin

olive oil

Juice of half a lemon

Black pepper to taste

Preparation: Place the olives, garlic, capers, anchovy (if using), and lemon juice in a food processor. Grind to a paste. Add the extra virgin olive oil while continuing to process until the mixture is smooth. Add pepper to taste and refrigerate before serving with toast or bread.

2. Main Course: Roasted Turkey with Herbs and Olive Oil


  • 1 whole turkey
  • 1/2 cup extra virgin olive oil (Cortijo La Muralla 5 L)
  • Fresh herbs (rosemary, thyme, sage)
  • Salt and pepper to taste


  1. Mix the olive oil with the fresh herbs, salt and pepper. Rub the turkey with this mixture, making sure to coat it well. Bake the turkey according to the instructions until golden brown and juicy.

3. Accompaniment: Pomegranate and Walnut Salad with Olive Oil Dressing


  • Lettuce mix 1 pomegranate, shelled 1/2 cup walnuts, toasted Crumbled feta cheese 1/4 cup iOliva extra virgin olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste


  1. Mix the lettuce, pomegranate, walnuts and feta cheese in a large bowl. In a separate bowl, mix the olive oil, balsamic vinegar, salt and pepper to make the dressing. Pour the dressing over the salad before serving.

4. Garnish: Mashed Potatoes with Olive Oil and Garlic


  • Potatoes
  • 1/2 cup of hot milk
  • 1/4 cup of extra virgin olive oil Cortijo La Muralla 5 L
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  1. Cook potatoes until tender and mash. While still hot, add the hot milk, olive oil and garlic. Blend until smooth and season with salt and pepper.

5. Dessert: Olive Oil and Almond Cake with Honey


  • 2 cups ground almonds
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup Cortijo La Muralla extra virgin olive oil - arbequina 2 L
  • Zest of 1 lemon
  • 1 teaspoon cinnamon
  • 1/4 cup honey (for the glaze)


  1. Preheat the oven to 180°C and grease a cake pan. In a bowl, mix the ground almonds, sugar, eggs, olive oil, lemon zest and cinnamon. Pour the mixture into the pan and bake until golden brown. Heat the honey and use it as a glaze over the cooled cake. These recipes highlight the versatility of extra virgin olive oil in a variety of holiday dishes, from appetizers to desserts.

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