LUQUE OLIVE OIL RECIPES

SAUCES, DRESSINGS, DIPS/APPETIZERS WITH LUQUE ORGANIC EXTRA VIRGIN OLIVE OIL

Olive oil is the basic ingredient in sauces, dressings and appetizers, along with lemon juice and vinegar.
The dips are used as appetizers before a meal. They are usually eaten with small pieces of uncooked vegetables, crackers, bread or cheese.
They can even accompany main courses.

Oil and lemon dressing

 1 cup Luque olive oil

 1/2 cup lemon juice

 1 teaspoon oregano or parsley

 salt and pepper

Mix all the ingredients together and stir well.
Use the dressing immediately in salads, on vegetables and on meat or fish.

Oil and vinegar dressing

 1/2 cup Luque olive oil

 1/2 cup wine vinegar

1 teaspoon oregano or parsley

 salt and pepper

Mix all the ingredients together and stir well.
This dressing goes well with fried foods especially fish, some salads and green vegetables.

Dressing with garlic and walnuts

 1 cup slightly roasted walnuts

 2 cloves garlic

 1 medium onion (optional)

 2 tablespoons finely chopped parsley or basil

 7-8 tablespoons Luque olive oil

Put all the ingredients into a blender and mix well.
This dressing goes perfectly with pasta.

Yoghurt dip with parsley

 300 grams strained yoghurt

 2 tablespoons dried parsley

 1 small grated onion

 2 tablespoons Luque olive oil

 1 tablespoon lemon juice

 salt and pepper

Mix the yoghurt with the onion, parsley, salt and pepper.
Continue to stir adding the olive oil and lemon juice until well mixed.
Store in the fridge.

Yoghurt dip with mint

 300 grams strained yoghurt

 1 tablespoon dried mint

 2 tablespoons Luque olive oil

 1 tablespoon lemon juice

 salt and pepper

Mix the yoghurt with the mint, salt and pepper.
Continue to stir adding the olive oil and lemon juice until well mixed.
Store in the fridge.
Can be eaten as an appetizer or with fresh fish.

Yoghurt dip with dill

 300 grams strained yoghurt

 1 tablespoon dried dill

 1 mashed clove garlic

 2 tablespoons Luque olive oil

 1 tablespoon lemon juice

 salt and pepper

Mix the yoghurt with the garlic, dill, salt and pepper.
Continue to stir adding the olive oil and lemon juice until well mixed.
Store in the fridge.
Can be eaten as an appetizer or with vegetables and green salads.

Avocado dip

 2 avocados

 1 small grated onion

 2 tablespoons finely chopped parsley

 2 tablespoons lemon juice

 2 tablespoons Luque olive oil

 salt and pepper

Peel the avocados, remove the stones and then mash in a deep bowl.
Add the other ingredients and whisk until creamy.
Garnish with parsley and keep it in the fridge.
This can be used on its own to dip small vegetable pieces or on meat, fish and salads.

Parsley dip

 1 large bunch parsley (only the leaves)

 1 slice bread (2cm thick)

 1 small onion

 1 clove garlic

 2 tablespoons Luque olive oil

 300 grams strained yoghurt

 juice of 1 lemon

 salt and pepper

Soak the bread in water, strain and place in a blender with the parsley, onion, garlic, salt and pepper.
Blend the mixture and then add the yoghurt, olive oil and lemon juice.
Garnish with parsley leaves and olives.
Can be eaten as an appetizer or with vegetables, boiled eggs or fish.

Garlic and potato dip with walnuts or almonds

 1 kg potatoes

 6-8 cloves finely chopped garlic

 1/2 cup Luque olive oil

 4 tablespoons lemon juice or vinegar

 150 grams ground walnuts or almonds

 salt

Boil potatoes and before they go entirely cold, peel and put them in a blender along with garlic, salt, olive oil and lemon juice or vinegar.
At the end, add walnuts or almonds until the mixture becomes creamy.
If it is too thick a little olive oil can be added.
Can be eaten as an appetizer or with stir fried vegetables or fish.

Houmous (chickpea dip)

 200 grams chickpeas

 2 cloves garlic

 3 tablespoons Luque olive oil

 3 tablespoons tahini (ground sesame seeds)

 4 tablespoons lemon juice

 3 tablespoons water

 1 teaspoon paprika (optional)

 salt and pepper

 parsley

Soak chick peas the night before in a large bowl with water.
The next day boil them until soft.
Drain and allow to cool.
In a bowl dilute tahini with water.
Put the chick peas into a mixer and, grinding constantly, add the salt, pepper, tahini, garlic, olive oil and lemon juice until the houmous becomes smooth and creamy.
Serve cold, sprinkled with paprika and garnished with parlsey.
Can be eaten as an appetizer or as a starter.

Yoghurt and carrot dip

1/2 kilo carrots

 300 grams strained yoghurt

 2 cloves mashed garlic

 3-4 tablespoons Luque olive oil

 1 tablespoon lemon juice

 1/2 cup ground walnuts (optional)

 salt

Scrape the carrots and grate them.
Whip yoghurt with remaining ingredients, add the carrots and mix well.
Can be eaten as an appetizer or as a starter.

Yoghurt and courgette dip

 1/2 kilo courgettes

 300 grams strained yoghurt

 2 cloves mashed garlic

 3-4 tablespoons Luque olive oil

 1 tablespoon lemon juice

 2 tablespoons finely chopped dill or mint

 5-6 black olives

 salt and pepper

Wash and cut courgettes in pieces.
Boil in salted water until tender and drain well.
Put them in a bowl and mash completely with a fork.
Add the yoghurt, garlic, dill or mint, olive oil, lemon juice, salt and pepper and mix well.
Garnish with olives.
Can be eaten as an appetizer or as a starter.

Taramosalata (cod roe dip)

 100 grams cod roe

 200 grams bread

 2-3 medium boiled potatoes

 1/2 cup Luque olive oil

 4 tablespoons lemon juice

 1 small grated onion (optional)

 olives

 parsley

Soak the bread in water, strain and place in a mixer along with the cod roe, potatoes and onion.
Slowly add the olive oil and lemon until the taramosalata becomes soft and creamy.
Garnish with olives and parsley.
Can be eaten as an appetizer or as a starter.

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