Chicken, Basil and Roasted Peppers Kebab


  • 500gr Minced Chicken
  • 1 Chopped Onion
  • 1/2 Cup Of Fresh Basil Leaves
  • 1-2 Spoonfuls Of Pickled Jalapeno Peppers
  • 1 Spoonful Of Chopped Garlic
  • 2 Roasted Red Peppers
  • Juice Of 1 Lemon
  • 2 Spoonfuls Vida Extra Virgin Olive Oil
  • Salt
  • Vida Olive Oil

Pepper Salad

  • 2-3 Peppers (Different Colours)
  • 1 Big Onion
  • 8-10 Fresh Basil Leaves
  • 2-3 Spoonfuls Vida Extra Virgin Olive Oil
  • Juice Of 1 Lemon
  • Salt
  • Corn Tortillas

Serving Suggestion

* Place The Kebab, Pepper Salad and Vinaigrette on A Corn Tortilla And Wrap It With Care.

Step by Step

Finely chop the Onion, Basil Leaves and Jalapeno Peppers Together. Add the Rest of Ingredients and Mix with a Blender at Low Speed until getting a homogeneous paste. Put this Mixture In a Bowl and Refrigerate it For 1 Hour..

Take Some of The Minced Chicken to form a Sausage Using your Hands. Put 2 Spoonfuls of Vida Olive Oil In a Frying Pan and Cook The “Sausage” with Care Not to Break It Until Golden (8-10minutes).

Pepper Salad - Add The Vida Olive Oil, Lemon Juice, Salt and Vinaigrette.


You Probably Have Many of These Ingredients in Your Garden or Available at Your Farmers Market. This Appetizer Is Simple, Healthy and Delicious. If You Have 15 Minutes, a Lot of Tomatoes, and a Hot Day Then Gazpacho Should Be on Your Party Menu!”
Serves 8 Ingredients

  • 3 Lbs Diced Tomatoes
  • 1 Cucumber Peeled, Seeded and Chopped
  • 1 Green Pepper Seeded and Chopped
  • 2 Cloves Of Garlic Peeled
  • 3/4 Cup VIDA Olive Oil
  • 1/4 Cup Vinegar
  • 2 Cups Water
  • Salt To Taste

Step by Step

Make a Puree of Tomatoes, Cucumber, Pepper and Garlic In A Food Processor or Blender. Strain through a Fine-Meshed Colander.
Return The Juice To The Processor And Blend In The Oil, Vinegar and Water.
Add Salt to Taste And Refrigerate for At Least 30 Minutes Before Serving.

Notes: Garnishes Like Cilantro, Iberico Ham, Hearts of Tomatoes and Cucumbers, All Add a Nice Finishing Touch. Ice is Optional.

VIDA Olive Oil Biscotti

Most typical Italian biscotti are made with butter but this recipe uses Olive Oil instead, creating a lighter, slightly different flavor.

  • Makes 50-60
  • 170g Caster Sugar
  • 130g Demerara Sugar
  • 1 Vanilla Pod
  • 1 Lemon Zest
  • 2 Eggs
  • 1 Tsp Milk
  • 330g Plain Flour, Sifted
  • A Pinch Of Salt
  • 1 Tsp Bicarbonate Of Soda

Step by Step

Mix together the VIDA Olive Oil, sugars, vanilla and lemon zest. Add the eggs and milk and mix well then add the sifted flour, salt and bicarbonate of soda and let the dough rest for 24 hours.

Preheat the oven to 170C/340F/gas mark 3-4. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown. Recipe supplied by Francesco Mazzei, L'Anima restaurant.

Pork Ribs with Mustard


  • 2 Kg. Pork Ribs
  • 3 Spoonfuls Of “Skittish” Dressing
  • Juice Of 1 Lemon
  • 2 Spoonfuls Of Mustard
  • Vida Extra Virgin Olive Oil
  • Vida Olive Oil

Serving suggestion

Serve with salad and a choice of French fries or pasta.

Step by Step

Leave the ribs to macerate overnight in a mixture of lemon vinaigrette and mustard. Grease an oven tray and with VIDA Olive Oil, place the ribs and oven bake for 15 minutes. Once done, turn the ribs over and add some more VIDA Olive Oil if it’s necessary. Bake it for another 10 minutes until the ribs are well done. Place the ribs on a dish and pour the sauce on top.

Nutritional Tips

The cream and yoghourt sauce in the original Brazilian recipe has been replaced by Vida Fruity Olive Oil. This makes the recipe healthier and rich in oleic acid, vitamins A and E and other health improving substances, as well as adding the rosemary aroma of the Mediterranean forests.

Nigiri Sushi with Avocado and Pistachios


  • 3 Lbs Diced Tomatoes
  • Toasted Pistachios
  • 1 Avocado
  • 4 Tablespoons of Wasabi Mayonnaise
  • 4 Tablespoons of Chili Sauce
  • 30g Tobiko Caviar (Flying Fish)


  • 300g Sundari Sushi Rice
  • 20ml Rice Vinegar
  • 16g Sugar
  • 8g of Salt
  • 360 ml of Water


  • 1 Egg Yolk
  • 20 ml Rice Vinegar
  • 100 ml Vida Olive Oil
  • 1c/C of Wasabi

Step by Step

Wash the rice with cold water to remove starch. Place in a pot with 360 ml of water, cover the pan with foil. Put on high fire, and down to a minimum when a boil. Cook for 10 min and let it stand for 5 minute more.

Meanwhile, mix the sugar, salt and rice vinegar. Mix the rice with a spatula, evenly amalgamated. Roll out on a tray to air quickly with the spatula as if cut your rice.

Prepare mayonnaise, mix the egg yolk with the vinegar and wasabi, add oil thread while flirting with a blender, add salt.

With wet hands, create rice cakes. On each one place a couple of strips of avocado, a little mayonnaise, a teaspoon of eggs and a teaspoon of chili sauce. Spread chopped pistachios over it.

Pistachio, Cardamom and VIDA Olive Oil Cake

Moist, fragrant and very green, this cake is perfect with a dollop of loosely whipped cream and maybe a sprinkle of icing sugar. Serves 8

  • 200g Shelled Pistachios
  • 8 Cardamom Pods
  • 100g Polenta
  • 1 Tsp Bicarbonate Of Soda
  • 50g Butter
  • 175ml Vida Extra Virgin Olive Oil
  • 3 Medium Eggs, At Room Temperature
  • 200g Caster Sugar
  • 1 Unwaxed Lemon

Step by Step

Preheat the oven to 170C/340F/gas mark 3-4. Grease and line a 23cm round baking tin. Place the pistachios on a dry baking tray and toast in the oven for 3 minutes until they have a greasy shine and a nutty aroma. Remove and set aside to cool.

Bash the cardamom pods using a pestle and mortar, discard the husks and grind the seeds to a fine powder.

Tip the pistachios and cardamom powder into a food processor and pulse until they're finely ground. Pour the pistachios into a large bowl with the polenta and bicarbonate of soda and mix until evenly combined.

Place the butter and VIDA Olive Oil into a small pan on a low heat until the butter has melted but not boiled. Leave to cool slightly.

In a second large bowl, whisk the eggs and sugar together until light, fluffy and thick enough to slowly fall off the whisk in a ribbon on the surface of the mixture. Very slowly trickle in the butter and oil, slowly whisking it into the eggs until fully incorporated, then gently fold through the nut and polenta mixture. Zest the lemon, then halve and add the juice and zest to the mix. Stir to combine.

Pour into the greased tin and bake for 45-50 minutes. Check that a skewer comes out clean and the surface springs back a little when you press in the center. The cake will have risen with a golden top, but don't be upset if the middle has collapsed slightly or even cracked.

Rest in the tin until cool, and serve in thick slices with a dollop of cream. This cake is so moist that it actually improves the flavor to keep for a day or two. However, its vibrant green color will start to fade. One: A Cook and her Cupboard by Florence Knight (Salt Yard)



  • 1 Jar Of Cooked Chickpeas
  • 2 Spoonfuls Of Tahini (Sesame Paste)
  • 1 Garlic Clove
  • Salt
  • 1/2 Spoonful Of Cumin
  • Juice Of A Half Lemon
  • Sweet Paprika
  • Vida Extra Virgin Olive Oil
  • Vida Olive Oil
  • Raisins

Serving Suggestion

Place the humus in a shallow dish and garnish it with some sweet paprika and Vida Character VIDA Olive Oil.

Step by Step

Rinse out chickpeas and put them in a bowl together with tahini, lemon juice, cumin and garlic clove. Blend it with a mixer slowly adding water until you get homogenous dough, thick to taste.

Nutritional Tips

When arranging it on a dish add it a touch of aromatic oil together with some raisins and parsley leaves. Raisins contribute with fiber, which make this recipe healthier and cholesterol-reducing.

Potato Pancakes


  • 1kg Potatoes
  • 1/4 Cup Of Potato Starch (Can Be Replaced By 1/2 Cup Of Flour)
  • 1 Small Onion
  • 2 Eggs
  • Salt
  • Pepper
  • Vida Extra Virgin Olive Oil

Step by Step

Peel the potatoes and finely chop the onion. In a bowl, mix the eggs with potato starch, salt and pepper. When the dough is ready, heat a hotplate or a frying pan adding a generous amount of cooking oil.
Add a spoonful of dough and cook it until both sides are golden. Put the fried pancakes on top of a sheet of kitchen paper to drain the excess oil.

Nutritional Tips

Salad is never absent from our tables, that is why it is a good suggestion to serve the pancakes with a fresh salad made with seasonal vegetables. This will provide the recommended daily intake of fruit and vegetables (400 gr/day). We can also serve it with saffron mayonnaise.



  • 100gr Almond Flour
  • 215gr Sugar
  • 120gr Egg Whites
  • 100gr Butter 26º
  • Supreme Nut Cocktail
  • 100gr Water
  • 500gr Icing Sugar
  • Vida Extra Virgin Olive Oil

Step by Step

Mash up almond flour and sugar. Mix it with egg yolks. Add butter at 26ºC. This recipe admits 50 gr. of fruit juice.


Mix water with icing sugar and pour the mix over the financiers. Bake at 200ºC for 5 minutes.

Nutritional Tips

Garnish with nuts before icing. People who frequently eat nuts significantly reduce the risk of suffering cardiovascular disease.