First plate


Olive Pate

Place in a bowl 250 grams black olives without pits, 80 gr. anchovies washed and chopped 50 g. capers and mash.

Add the juice of one lemon, a tablespoon of brandy, 200 g. olive oil, salt, and pepper and stir well.

Keep the pâté in a closed jar in the fridge. Apply on fresh bread, preferably lightly toasted.

Grandmother's fries

Peel and cut two potatoes into large chunks, then salt, pour the juice of half a lemon and stir well. Cover them and leave them for three quarters.

In a deep skillet, heat 2 cups extra virgin olive oil. Put the potatoes in hot oil and let fry with lid open until golden.

Pull them out with slotted spoon and place them on absorbent paper to drain completely. Eat them hot. You can sprinkle with grated cheese.

Don't forget: 

Olive oil is not loosing its nutritional values when heated, like other seed oils! 

Eggs with tomato

Put in a pan a couple of large ripe tomatoes, peeled and diced, the salt and simmer for 6-7 minutes, until liquid absorbed.

Add six tablespoons extra virgin olive oil and stir for 2-3 minutes. Add 4 eggs, sprinkle with pepper and cook for a few minutes.  Every 2-3 minutes apply with sauce.

If you want, add a little grated cheese. Serve with sauce and olive oil.