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Serve in a soup dish, placing the stew at the bottom and the sea bream fillet on top, with a sprig of fresh thyme and a drizzle of Extra Virgin Olive Oil.
For this recipe, we recommend using Arbequina Extra Virgin Olive Oil for its almond aroma and slightly peppery and bitter notes. Its smooth taste goes very well with the sea bream. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.