Farga Milenaria EVOO cookie
MILLENNIAL FARGA EVOO (Extra Virigin Olive oil) COOKIE
35ml of water | 2 g of cold gelcrem | 5g of Instantgel | 2 drops of glycerine | 65 ml of extra virgin olive oil (EVOO) Farga Milenaria
- Mix all the ingredients, except the glycerine, with the blender. Once the mixture is homogeneous, add the glycerin. Stretch the mixture on a silicone mat, cut it into 5 cm x 5 cm squares and put them in the dehydrator at 63 ºC for 24 hours. After this time, store the cookies in an airtight jar with silica gel.
PASTA WITH FRESH CHEESE AND OLIVES
100g pf Philadelphia cheese | 20 g of black olive meat
- Crush the meat of the olives and the cheese in the Thermomix for 5 minutes at maximum speed and put aside in a bottle.
- Blend the olive flesh
9 g of Glicemul | 125 ml of Farga Milenaria olive oil
- Heat half the Farga Milenaria olive oil with the Glicemul in a saucepan until it reaches 60ºC. Stir well with rods to dissolve and mix with the rest of the oil. Chill in the fridge and reserve in a bottle.
- Put 1 point of black olive cream and 3 points of textured EVOO on top of the cookie and finish with a few flakes of salt.
Telephone: 977 57 32 24
Ctra. La Sénia, km 2