For these hot and long days, be inspired with our suggestions of light and fresh recipes, made with the season’s products and a touch of olive oil.

Tomato salad with olive oil, fleur de sel and basil, accompanied with seasonal fruits

A simple and light salad to accompany your summer days and seasonal fruits. The ingredients may vary depending on what you have at home. Here we are using pineapples and prunes.

INGREDIENTS:

Tomatoes

Fleur de sel

Esporão Organic Extra Virgin Olive Oil

1 pineapple

4 prunes

INSTRUCTIONS:

Fill a bowl with tomato, basil, and the fruits. Put the basil leaves on top to season with the olive oil.

Char-toasted bread with garlic, tomato, ham, lettuce, and olive oil 

A snack that can easily become a meal. Fast to make and full of flavour. Ideal to use with the bread left over from the day before. 

INGREDIENTS:

2 slices of bread

2 garlic cloves

Esporão Organic Extra Virgin Olive Oil

2 lettuce leaves

6 cherry tomatoes

2 slices of ham 

INSTRUCTIONS: 

Toast two slices of bread and spread garlic on them while the bread is hot. Drizzle with olive oil, add the lettuce leaves, the cherry tomatoes, and the slices of ham. Drizzle again with olive oil. 

Rocket salad, figs and ham with olive oil and lemon sauce.

Summer is a season rich in fruits and the fig is one of the seasonal products that can be used in a fresh salad. A simple plate that adds colour and freshness to any meal, you can even take it to the beach or to a picnic. 

INGREDIENTS:

Rocket 

6 figs

4 slices of ham

1 lemon

Fleur de sel

Esporão Organic Extra Virgin Olive Oil

INSTRUCTIONS:

Thoroughly wash a handful of rockets and place them in a bowl. Cut six figs in half and add it to the salad. Add four slices of ham cut into pieces. On the side, prepare the sauce with Esporão’s Organic Virgin Oil, lemon, and fleur de sel. Mix it and add it to the salad. 

Lamb’s lettuce, watermelon, and parmesan salad

A salad in honour of the fruit of the season, the watermelon.

INGREDIENTS:

Lamb’s lettuce

2 slices of melon

Parmesan cheese

Esporão Organic Extra Virgin Olive Oil 

INSTRUCTIONS:

Fill a salad bowl with lamb’s lettuce and mix the melon slices cut into cubes. Grate the parmesan to taste and drizzle with olive oil.

Clams Bulhão Pato

Seafood fits right in with summer and nothing more than a classic like clams Bulhão Pato to share with mates. 

INGREDIENTS:

1.5 kg of purified clams 

1 onion

6 garlic cloves

1 coriander sauce

1 lemon

3 tablespoons of white wine

Esporão Organic Extra Virgin Olive Oil

INSTRUCTIONS:

Clean the clams thoroughly in running water and let them drain. Make the broth with onions, garlic, and olive oil. As soon as it starts to brown, add the chopped coriander and the clams. Mix and start adding the white wine. Cover and cook over a moderate heat for five minutes, until the clams have opened. Stir the pan, add the coriander leaves, lemon juice and serve. With everything on the plate, drizzle a little of olive oil.

Ice cream with cantaloupe and olive oil

The dessert of the summer, where olive oil puts the finishing touch. 

INGREDIENTS:

1 cantaloupe

Ice cream

Esporão’s Organic Extra Virgin Olive Oil

INSTRUCTIONS:

Put one ball of ice cream in a bowl. Cut the melon into cubes and add to the bowl. And on top, a little of olive oil.

Originated 100% in Alentejo and produced 100% locally, at the Herdade do Esporão Oil Mill, our oils follow a method of production 100% sustainable. 

Come discover them.