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Recipes using coffee oil Coffee oil can be used in many ways, giving an aroma to any confectionary in order to give an original, innovatory touch to any dish. The texture and colour pf the oil are the same as in any other high quality oil as are the physical characteristics and it can therefore be used in the same way as any Extra Virgin Olive Oil.
Sea Bream in papillote with vinaigrette and coffee oil.
Ingredients: 3 Sea Bream of 1 kilo each 15ml of Vea extra virgin olive oil with coffee oil 2 hard-boiled egg yokes 1 spoonful of Sherry vinegar 150gr of peeled and diced tomatoes 60gr of diced black truffles 30gr of butter 3 leaves of papillote paper salt and white pepper		Fillet the Sea Bream and sprinkle with salt and pepper.Wrap in paper with the butter.Close the papillote and bake in the oven for 12 minutes.Serve with the vinegrette of coffee flavoured truffles.To prepare vinegrette, mash the egg yoke and mix with tomato, truffles, vinegar and oil.

Shrimps in Coffee and mint coffee sauce
Ingredients: 11 shrimps 15ml of Vea extra virgin olive oil with coffee oil 2 spoonfuls of mint liquor ½ lemon ½ cup of cream		Heat the oil in a frying pan and fry the shrimps.Add the liquor, lemon and cream.Allow to thicken a little and serve with rice
Coffee olive oil ice cream
Ingredients: 500 ml milk 250 gr fresh cream 15 gr sugar 5 egg yokes 100 ml of Vea extra virgin olive oil with coffee oil 1 piece of vanilla		The milk and cream are heated together with the open vanilla stick. Beat the eggs with the sugar until frothy. Add the milk to the beaten eggs stirring all the time; leave on a low heat and continue stirring until the consistency is enough to coat a spoon. Add the olive oil, stir and place in an ice-cream making machine.
Guacamole sauce
Ingredients: 2 medium avocados 1 tomato (preferably a pear or mata tomato) 1/2 an onion or chive juice from 1/2 a lemon salt Tabasco 1 soup spoon of Extra Virgin Veá Coffee Olive Oil		Peel the avocado. A trick to do this without leaving lots of the fruit on the skin is to "massage" it first or to rol it on a table to make the skin come off more easily. Once peeled, cut up and remove the stone. Put into a mixer. Peel the tomato and cut up the onion, adding to the mixer. Salt to taste, add a little Tabasco and the coffee oil. Don't use too much oil as it is only to give taste. Avocado is a very fatty fruit and the sauce shouldn't be too runny. Add the juice of half a lemon which in addition to giving a wonderful flavour allows us to keep the left-over sauce in the fridge without it going off. We whisk all this in the mixer until the required consistency and it's ready. It is very refreshing and tasty but can be a bit strong at night.

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