Baby squid with onion and millenary olive oil (Farga Milenaria)

INGREDIENTS

250 g of baby squid | 100 g of onion | minced garlic and parsley | salt | olive oil Farga Milenaria

PREPARATION

• Fry the onion lightly with Farga Milenaria olive oil in a paella pan.
• Then add the baby squid and salt.
• Once cooked, place them on a plate adding the minced garlic and parsley on top.
• Finally, baste the dish with a touch of Farga Milenaria olive oil.

Telephone: 977 737 093

Bresaola carpaccio with burrata, rocket sprouts, macadamia nuts and Farga Milenaria olive oil served with focaccia

INGREDIENTS

12 slices of bresaola (approx. 200 g) | 1 burrata of 150 g | 20 g rocket sprouts | 20g toasted and chopped macadamia nuts | lemon juice | peppercorns | salt flakes | pizza base | Farga Milenaria olive oil (The 'bresaola' is an Italian sausage made from semi-cured and smoked beef. The 'burrata' is a fresh cow's milk cheese with a smooth texture.)

PREPARATION

Scallop and prawn salad with vinaigrette and Farga Milenaria olive oil coating

INGREDIENTS
2 prawns | 1 scallop | 100 ml of vinegar | 10 g vegetable gelatin | salt | assorted lettuces | Farga Milenaria
olive oil

PREPARATION

Farga Milenaria EVOO cookie

MILLENNIAL FARGA EVOO (Extra Virigin Olive oil) COOKIE

35ml of water | 2 g of cold gelcrem | 5g of Instantgel | 2 drops of glycerine | 65 ml of extra virgin olive oil (EVOO) Farga Milenaria

Gurnard salad, seaweed and Farga Milenaria olive oil

INGREDIENTS

Gurnard | sea ​​lettuce | codium seaweed | wakame seaweed | salicornia | cucumber | pink tomatoes | mini peppers

For the seaweed dressing: 30 g of rice vinegar | 15g sherry vinegar | 10g lime juice | sea ​​salt | 150 ml of Farga Milenaria olive oil

For the cucumber macerate: 20 g of lime juice | 50 g of rice vinegar | 25 g of sugar

For the 'harissa' cream: 100 g sour cream | 20 g of harissa | sea ​​salt

PREPARATION

An immersion in the fascinating history of Millenary Olive Oil, starting with a tour of the Via Augusta—a major Roman communication route—and continuing with a visit to the Millenary Olive Trees of Arión, where La Farga is located (the world’s oldest olive tree, planted by the Romans), followed by an olive oil tasting and ending with a tasting menu in a Michelin Star restaurant.

INCLUDES:

Enjoy an enriching experience about olive trees and visit a mill where you will learn all about the process of making olive oil.

INCLUDES:

• A guided tour of the Millenary Olive Trees in Godall.
• A visit to Godall’s olive oil mill.
• A guided tasting of Millenary and monovarietal autochthonous olive oils that are native to the area.

ADDITIONAL INFORMATION:

With the Sediments tasting menu we want to reflect the learning process which we have undergone over the last 27 years, during which we have accumulated layers and layers of knowledge and materials that have allowed us to form Les Moles as it is today. The result of this this sedimentation process is Les Moles in its pure state .

INCLUDES:

Farmer's lunch amid millenary olive trees, where you can taste wine and olive oil from the Sant Climent winery while pairing them with local products. Tomatoes with onion harvested the very same morning, rustic bread baked in a wood-fired oven, sausages and Catalan botifarra with tomato, potato omelette, seasonal fruit and wine chosen for the occasion. The activity ends with a visit to the mill and the second tasting of cheeses, olive oils and wines.

INCLUDES:

The Antic Molí restaurant offers creative signature dishes without neglecting the mastery of traditional cuisine, a style that always manages to make most of the local produce. Olive Oil is one of its star ingredients, so it also forms part of the different games proposed in the tasting menus. 

INCLUDES: