Paté de aceitunas negras (Tapenade)

300 gr. black olives
1 clove of garlic
5 sun-dried tomatoes
8 fresh basil leaves
50 ml extra virgin olive oil
2 fillets of anchovies and olive oil part from the can
10 gr of pine nuts or walnuts






Debone black olives and put aside. If they are pitted, drain well and add the liquid blender cup. Also put all ingredients except extra virgin olive oil and blend in a blender to form a cream or paste.

Add the olive oil to the mixture until it is thicken.

Vino dulce con nueces (Walnuts sweet wine)

12 walnuts
5 liters of red wine
2 kg of sugar



Peel the walnuts. Place the walnuts, red wine and sugar in a glass jar  with hermetic seal. Place in a cool dark place for 3 months. (Traditionally from October to December)