Olive detox

Revitalising olive detox

Ingredients

  • Carrot
  • Orange
  • Celery Extra virgin olive oil (we recommend the cornicabra variety)

Some detox needed after several days of celebrations and plenty of eating cheering the Queen

Preparation:

We clean and peel the ingredients, add natural orange juice, ice and pass them through the blender.

Add a splash of extra virgin olive oil from cornicabra variety to make it somewhat more intense and spicy.

We can also add the celery stalk and ready to enjoy.

Olive detox tropical

Ingredients

  • Pineapple
  • Soya milk
  • Ginger
  • Extra virgin olive oil (we recommend the picual variety)

Preparation:

Cut the pineapple into small pieces and add them to the blender glass together with the soy milk and ginger.

Before beating, we add the extra virgin olive oil from picual variety to give the smoothie more intensity.

Beat all the ingredients with the blender. Add crushed ice and add a little mint.

Olive Detox Fruits of the Forest Recipe

Ingredients

  • Red fruits
  • Juice of lemon
  • Coconut water

Preparation:

Add all the ingredients to the blender jar. We recommend that the extra virgin olive arbequina variety

We beat all the ingredients. We add red fruits at the end to decorate the smoothie.

We can give it a special touch by incorporating natural coconut

American olive detox

Ingredients

  • Zucchini
  • Celery
  • Avocado
  • Kiwi
  • Ginger
  • Extra virgin olive oil from Spain (we recommend the Arbequina variety)

Preparation:

Peel and cut the ingredients.

We put them in the blender and let them grind.

Add half a glass of water, a good splash of extra virgin olive oil from arbequina variety and stir well.

Asian olive detox

Ingredients

  • Spinach
  • Banana
  • Pear
  • Kiwi
  • Water
  • Wasabi paste

Extra virgin olive oil we recommend the hojiblanca variety

Preparation:

Put the spinach leaves in the blender jar.

Peel and cut the pear, kiwi and banana.

Add the glass of water in the blender and a good splash of extra virgin olive.

We suggest you use the hojiblanca variety to give it a slight spicy touch.