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Clearbrook Foods Recipes

Add Flavor and Fun to Your Everyday Meals

Clearbrook Foods recipes using Castillo de Pinar Organic Extra Virgin Olive Oil and Froggit Vinegars, Sauces and Dressings will turn your everyday meals into delicious culinary experiences.

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Ajo Blanco (White Garlic Soup)


  • 2.7 oz skinless almonds
  • 5.3 oz white bread (homemade type or baget) without crust
  • 2 garlic cloves
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons of vinegar
  • Approximately 1 quart of water
  • salt to taste


Place the almonds in the blender with the garlic and the bread which you have previously soaked in water and drained so is not dripping. As you start slowly blending the ingredients you begin to gradually pour the oil in short spurts, so it thickens to the same texture as a light mayonnaise. Add the vinegar and then salt, and once you have stirred it, pour the mixture into a bowl and add cold water. Ajo Blanco needs to be a little thick. It can be used as a garnish for serving with small pieces of apple, melon and grapes.

Carrot Soup


  • 1.1 Lb of carrots
  • 2 large potatoes
  • 3 garlic cloves
  • 1/2 cup water
  • Organic Extra Virgin Olive Oil
  • salt
  • water


Place the peeled and sliced carrots in a pan with diced potatoes, add garlic cloves, a good splash of Castillo de Piñar extra virgin olive oil, salt and water. Cook until soft and beat until completely blend; it should have the texture of a cream. It can be served as a garnish for small chopped boiled eggs, Serrano ham and diced fried bread. Serve hot.

Potato & Tomato Salad


  • 4 potatoes peeled and cooked
  • 2 Heirloom tomatoes
  • 1 spring onion
  • 2 cans of tuna
  • olives of your choice
  • 2 boiled eggs
  • Extra virgin olive oil
  • Tomato vinegar
  • salt


Dice potatoes and cut the tomatoes into wedges. Mix into a bowl with thinly sliced onion rings, chopped tuna and olives. Dress with our wonderful Extra Virgin Olive Oil, tomato vinegar and salt, stir gently. Garnish with a sliced ​​hard-boiled egg.

Orange Salad


  • 4 skinless cooked potatoes
  • 2 Navel oranges
  • 1 spring onion
  • black olives to taste
  • Diced desalted cod in small pieces or Steamed shrimp (optional)
  • Extra Virgin Olive Oil
  • Satsuma Vinegar
  • salt


Dice in small pieces the potatoes and oranges, gently mix together in a bowl with the sliced ​​spring onions and the black olives.Dress with Extra Virgin Olive Oil, our delicious Satsuma vinegar and salt, stir gently. You can add pieces of desalted cod (To desalt the cod suck in water overnight) or cooked shrimp.