Receta del chef Luis Salcedo, del restaurante Remigio de Tudela.
Tag: "Cultura del aove"
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Alcachofas con jamón y AOVE Artajo 10 Koroneiki
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The green treasure: Why choose an early harvest EVOO?
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In Artajo, all our production is harvested in October and November, which is considered an early harvest. In this...