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"What makes our Pimentón de la Vera so special is smoking"
"For two weeks, our peppers are gently smoked over oak wood and dried in the process," says Carlos Olivo in an exclusive interview for Colono on the "Pimentón de la Vera" from "La Chinata"and the smoked olive oil from “Finca La Barca”. It is the same procedure that monks used half a millennium ago in the famous monastery of Yuste, where Charles V spent his old age. "This not only gives the paprika its unique aroma, but also preserves the carotenes for the intense red color."
Spanish recipe: Aioli with black garlic
Discover this surprising variant of the legendary aioli sauce, this time with black garlic.