Casa Anadia Olive Oil Private Collection

The most exquisite and balanced blend between the best olives, the best varieties, from our best olive trees.

Casa Anadia Olive Oil Private Collection Sp. Edition

The most exquisite blend of olive oil in shape and bottle of "sparkling wine" , for special occasions.

The most complex fusion between our Portuguese varieties, Galega and Cobrançosa.

Our tribute to the Galega olive, and to the legacy of all the families that for years worked in the olive groves.

Extra virgin olive oil, fruity, smooth, with a low acidity, exceptionally designed for the youngest.

QBS Tradição

An olive oil ideal for all occasions of consumption, with an exceptional acceptance, capable of surprising.

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Avocado and Olive Oil Salad

- Arugula leaves
- Lettuce Leaves
- 2 diced tomatoes
- Half ripe avocado
- Half onion chopped into squares
- Lemon drops
- 90 ml olive oil Casa Anadia Private Collection (approx. 6 tablespoons)
- Salt and pepper
- Coriander and parsley

Wash the lettuce leaves and arugula and cut with your hands.
Cut the tomatoes, onion and avocado into cubes. Chop coriander and parsley well.
After putting everything in a dish, put the lemon drops, season with the olive oil, salt and pepper and it is ready to be served.

Octopus “Neapolitan” style

- 1 kg of Octopus
- 300 g of peeled, sliced potatoes
- Celery leaves
- 3 tablespoons parsley
- 3 tablespoons basil
- 200 ml of olive oil Casa Anadia DOP Ribatejo
- 2 cloves of peeled garlic
- 1 stalk of celery to the cubes
- 2 tomatoes cubes
- Juice of 2 lemons
- Salt q.s.
- Pepper q.s

Boil 2 liters of water, cook the octopus, after changing color, drain it and cut into pieces of approx. 3 cm.
Boil 1.5 liters of water, place the potatoes sliced and cook until tender.
In the blender, place the parsley, basil, celery leaves, arugula, half of the olive oil, garlic, the juice of one lemon and salt and pepper, smash everything.
Season the chopped octopus with the remaining olive oil, the juice of the other lemon and the chopped celery.
Cover the bottom of the platter with the cooked sliced potatoes. On top of them, place the seasoned octopus. Above, put the blender mixture and the tomato cubes. Season with olive oil Casa Anadia DOP Ribatejo.

Risotto Al Funghi

- 320 grams of arboreal rice for risotto
- 200 grams of fresh "porcini" mushrooms
- 90 grams unsalted butter
- 50 grams of grated Parmesan cheese
- 120 ml white wine
- 40 grams of grated onion
- 1 tablespoon grated onion
- Chopped parsley
- 1.5 liter of homemade chicken broth (boiling)
- 2 tablespoons olive oil Quinta do Bom Sucesso
- 1 clove garlic, minced
- Salt q.s
- Pepper q.s

Sauté a spoonful of onion in olive oil. Add the chopped garlic and mushrooms.
In a large saucepan, sauté the onion, without browning, in 30 grams of butter. Add the rice, without washing and stirring, sauté for three minutes. Put the wine and let it evaporate, without stopping to stir.
Add the salt and pepper and cook a few more minutes, until the rice is perfectly cooked. if necessary correct the seasoning, add the mushrooms, stir and remove from the heat.
Add remaining butter and grated cheese. Mix and serve immediately.

Olive Oil Pudding

- 8 eggs
- 400 gr of sugar
- 100ml of Olive Oil Casa Anadia Tribute
- Lemon shavings
- 1 teaspoon of cinnamon
- 100ml of honey

Preheat oven to moderate temperature.
Beat the eggs with the sugar until a uniform preparation of white and creamy tint is obtained. Then, without stop whipping, add the Olive Oil Casa Anadia Tribute and then the honey, lemon zest and cinnamon.
Mix well and pour the prepared in a greased form with the Olive Oil Casa Anadia Tribute.
Put in the oven to boil in bain-marie for approx. one hour. Once baked, remove it from the oven and let it cool. When it is cool take it out of the form and serve it fresh.

Olive Oil Cake

- 2 eggs
- 125 gr of sugar
- 175 ml of olive oil Casa Anadia Junior nutriventures
- Lemon shavings
- 6 tablespoons of Madeira wine
- 6 tablespoons milk
- 170 gr of flour
- 1 tablespoon baking powder
- Salt

Preheat the oven to 200ºC.
Beat the eggs with the sugar until a pale and fluffy mixture. Add the lemon zest, salt, madeira wine, milk and olive oil Casa Anadia Junior Nutriventures. Mix the yeast with the flour, add to the previous mixture and mix well.
Anoint with olive oil Casa Anadia Júnior Nutriventures a hole form, put the dough and take to the oven during approx. 40 minutes.
Remove from the oven, let cool about 10 minutes, unmold and allow to cool completely before serving.