• 1 box of pasta (500gr)
  • 1/2 eggplant, cubed
  • 1 zucchini, cubed
  • 1 cup of cherry tomatoes, halved
  • 1 tbsp Olivico olive oil
  • 1/2 cup of Olivico botija olives
  • 1/2 cup of crumbled feta cheese
  • 1 tbsp of fresh dill, chopped
  • salt and pepper to taste


  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olivico olive oil
  • Salt and pepper, to taste


Prepare the pasta as instructed in the package. Put the zucchini with olive oil in a frying pan over medium heat. Sauté until slightly tender for 2-3 minutes. Add the cherry tomatoes and sauté 1-2 additional minutes. Add the eggplant and fry gently during a final 1-2 minutes, season with salt and pepper. Remove from heat. Mix the pasta with the dressing. Toss the sautéed vegetables, olives and the dill in a big bowl. Put the feta cheese on top before serving.


Ingredients (Makes 12 cupcakes)

  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • A pinch of salt
  • 2 eggs (preferably free-range)
  • 3/4 cup of sugar or raw cane sugar
  • 1 teaspoon full of vanilla
  • 1/2 cup of Olivico olive oil
  • /2 cup plain yogurt


Pre-heat the oven at 325 degrees. Mix the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, mix the eggs, sugar, vanilla, olive oil and yogurt. Slowly mix the moist and dry ingredients together in a standing blender. Place into lined cupcake molds and bake for 13 minutes.


Ingredients (per serving)

  • 200 grams of cooked octopus, finely sliced
  • 150 grams of blended Olivico botija olives or Olivico olive paste
  • Sliced avocado
  • 3 tbsp mayonnaise
  • 1 tbsp Olivico olive oil
  • Salt and ají pepper to taste


Mix the olive paste with the mayonnaise, ají pepper and olive oil. Place the sliced octopus in a plate and decorate with the avocado on the rim of the plate. Pour the sauce over the octopus as desired.