{"id":11221503246,"title":"Lasagne White Sheet Pasta 1000g","handle":"lasagne-white-sheet-pasta-1000g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"recipe__title\"\u003eFour Cheese and Tomato Lasagne\u003c\/h1\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/051114053-01-four-cheese-tomato-lasagne-recipe-main_large.jpg?v=1501414615\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cspan class=\"recipe__yield__heading\"\u003eServings:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e6-8\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe__ingredients\"\u003e\n\u003ch2 class=\"recipe__body__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eFor the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Tbs. extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e4 medium cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 28-oz. cans whole plum tomatoes, preferably San Marzano\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp. crushed red pepper flakes; more as needed \u003c\/li\u003e\n\u003cli\u003eKosher salt\u003c\/li\u003e\n\u003cli\u003e6 large basil leaves, torn by hand into 1\/2-inch pieces \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFor assembly\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups whole-milk ricotta (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2-1\/2 cups grated fresh mozzarella (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2 cups grated fontina (8 oz.) \u003c\/li\u003e\n\u003cli\u003e1-3\/4 cups finely grated Parmigiano-Reggiano (3-1\/2 oz.) \u003c\/li\u003e\n\u003cli\u003e1\u003cspan\u003e \u003c\/span\u003eFresh Pasta for Lasagne \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"recipe__nutrition\"\u003e\n\u003cdiv class=\"recipe__nutrition__header\"\u003e\n\u003ch2 class=\"recipe__nutrition__heading\"\u003ePreparation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__preparation\"\u003e\n\u003ch3\u003eMake the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHeat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAssemble the lasagne\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePosition a rack in the center of the oven and heat the oven to 350°F.\u003c\/li\u003e\n\u003cli\u003eSet aside 1-1\/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. \u003c\/li\u003e\n\u003cli\u003eSpread 1\/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1\/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3\/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3\/4 cup of Parmigiano-Reggiano. \u003c\/li\u003e\n\u003cli\u003eCover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003col class=\"ol1\"\u003e\u003c\/ol\u003e","published_at":"2015-11-10T16:43:00+05:30","created_at":"2017-07-30T17:04:19+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Fresh Pasta","Lasagna","Pasta","Regular Pasta"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330688206,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lasagne White Sheet Pasta 1000g","public_title":null,"options":["Default Title"],"price":3500,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-52.jpg?v=1501414475"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-52.jpg?v=1501414475","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"recipe__title\"\u003eFour Cheese and Tomato Lasagne\u003c\/h1\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/051114053-01-four-cheese-tomato-lasagne-recipe-main_large.jpg?v=1501414615\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cspan class=\"recipe__yield__heading\"\u003eServings:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e6-8\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe__ingredients\"\u003e\n\u003ch2 class=\"recipe__body__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eFor the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Tbs. extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e4 medium cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 28-oz. cans whole plum tomatoes, preferably San Marzano\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp. crushed red pepper flakes; more as needed \u003c\/li\u003e\n\u003cli\u003eKosher salt\u003c\/li\u003e\n\u003cli\u003e6 large basil leaves, torn by hand into 1\/2-inch pieces \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFor assembly\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups whole-milk ricotta (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2-1\/2 cups grated fresh mozzarella (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2 cups grated fontina (8 oz.) \u003c\/li\u003e\n\u003cli\u003e1-3\/4 cups finely grated Parmigiano-Reggiano (3-1\/2 oz.) \u003c\/li\u003e\n\u003cli\u003e1\u003cspan\u003e \u003c\/span\u003eFresh Pasta for Lasagne \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"recipe__nutrition\"\u003e\n\u003cdiv class=\"recipe__nutrition__header\"\u003e\n\u003ch2 class=\"recipe__nutrition__heading\"\u003ePreparation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__preparation\"\u003e\n\u003ch3\u003eMake the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHeat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAssemble the lasagne\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePosition a rack in the center of the oven and heat the oven to 350°F.\u003c\/li\u003e\n\u003cli\u003eSet aside 1-1\/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. \u003c\/li\u003e\n\u003cli\u003eSpread 1\/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1\/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3\/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3\/4 cup of Parmigiano-Reggiano. \u003c\/li\u003e\n\u003cli\u003eCover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003col class=\"ol1\"\u003e\u003c\/ol\u003e"}
Lasagne White Sheet Pasta 1000g
Related Products
{"id":3694120643,"title":"Baked Maccheroni with Bolognese \u0026 Bechamel Sauce 250g","handle":"baked-maccheroni-with-bolognese-bechamel-sauce","description":"250g, 15 day shelf life","published_at":"2015-11-10T16:43:00+05:30","created_at":"2015-11-10T20:02:04+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Maccheroni","Pasta","Ready-to-eat","Single Serve"],"price":900,"price_min":900,"price_max":900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10670275843,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Baked Maccheroni with Bolognese \u0026 Bechamel Sauce 250g","public_title":null,"options":["Default Title"],"price":900,"weight":300,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/backed_mac.jpg?v=1503131156"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/backed_mac.jpg?v=1503131156","options":["Title"],"content":"250g, 15 day shelf life"}
Baked Maccheroni with Bolognese & Bechamel Sauce 250g
QAR 9.00
250g, 15 day shelf life
Casarecce Pasta 1000g
QAR 35.00
{"id":11221499982,"title":"Casarecce Pasta 1000g","handle":"casarecce-pasta-1000g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf Life:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested recipe:\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eCasarecce pasta recipe with asparagus, chilli, pancetta and garlic\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1482125092441_large.jpg?v=1501414076\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"recipe__summary\"\u003eCasarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable.\u003c\/p\u003e\n\u003csection class=\"recipe__instructions\"\u003e\n\u003cdiv class=\"recipe__instructions--ingredients\"\u003e\n\u003ch2 class=\"heading\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches asparagus\u003c\/li\u003e\n\u003cli\u003e500g casarecce pasta\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 eschallots, finely diced\u003c\/li\u003e\n\u003cli\u003e1 tbsp red chilli flakes \u003c\/li\u003e\n\u003cli\u003e120g pancetta, finely diced\u003c\/li\u003e\n\u003cli\u003esea salt \u003c\/li\u003e\n\u003cli\u003efreshly ground pepper\u003c\/li\u003e\n\u003cli\u003esmall handful flat-leaf parsley leaves, chopped\u003c\/li\u003e\n\u003cli\u003egrated parmesan, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__instructions--method\"\u003e\n\u003ch2 class=\"heading\"\u003eMethod\u003c\/h2\u003e\n\u003cp\u003e1. Snap off the woody ends of the asparagus. Slice asparagus into pieces about the same length as the pasta.\u003c\/p\u003e\n\u003cp\u003e2. Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup of the cooking water. Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.\u003c\/p\u003e\n\u003cp\u003e3. In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil. \u003c\/p\u003e\n\u003cp\u003e4. After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus. Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.\u003c\/p\u003e\n\u003cp\u003e5. Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through. Serve immediately with parmesan and an extra drizzle of oil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","published_at":"2017-07-30T16:56:31+05:30","created_at":"2017-07-30T16:56:23+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Casarecce","Pasta","Regular Pasta"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330657486,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Casarecce Pasta 1000g","public_title":null,"options":["Default Title"],"price":3500,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-44.jpg?v=1501414102"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-44.jpg?v=1501414102","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf Life:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested recipe:\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eCasarecce pasta recipe with asparagus, chilli, pancetta and garlic\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1482125092441_large.jpg?v=1501414076\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"recipe__summary\"\u003eCasarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable.\u003c\/p\u003e\n\u003csection class=\"recipe__instructions\"\u003e\n\u003cdiv class=\"recipe__instructions--ingredients\"\u003e\n\u003ch2 class=\"heading\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches asparagus\u003c\/li\u003e\n\u003cli\u003e500g casarecce pasta\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 eschallots, finely diced\u003c\/li\u003e\n\u003cli\u003e1 tbsp red chilli flakes \u003c\/li\u003e\n\u003cli\u003e120g pancetta, finely diced\u003c\/li\u003e\n\u003cli\u003esea salt \u003c\/li\u003e\n\u003cli\u003efreshly ground pepper\u003c\/li\u003e\n\u003cli\u003esmall handful flat-leaf parsley leaves, chopped\u003c\/li\u003e\n\u003cli\u003egrated parmesan, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__instructions--method\"\u003e\n\u003ch2 class=\"heading\"\u003eMethod\u003c\/h2\u003e\n\u003cp\u003e1. Snap off the woody ends of the asparagus. Slice asparagus into pieces about the same length as the pasta.\u003c\/p\u003e\n\u003cp\u003e2. Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup of the cooking water. Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.\u003c\/p\u003e\n\u003cp\u003e3. In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil. \u003c\/p\u003e\n\u003cp\u003e4. After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus. Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.\u003c\/p\u003e\n\u003cp\u003e5. Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through. Serve immediately with parmesan and an extra drizzle of oil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e"}
Casarecce Pasta 1000g
QAR 35.00
Shelf Life: Frozen: 6 Months, Chilled: 7 Days Origin: Qatar Suggested recipe: Casarecce pasta recipe with asparagus, chilli, pancetta and garlic Casarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable. In...
Casarecce Spinach Pasta 1000g
QAR 40.00
{"id":3685487043,"title":"Casarecce Spinach Pasta 1000g","handle":"casarecce-spinach-pasta","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: Pesto Classic Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e1\/3 cup pine nuts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e2\/3 cup Costa D’oro Pomace olive oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e2 cloves garlic \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e1 bunch fresh basil leaves\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003esalt and pepper to taste\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003ePlace the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003eGradually mix the pine nuts, making sure\u003c\/span\u003e\u003cspan class=\"s5\"\u003e \u003c\/span\u003e\u003cspan class=\"s3\"\u003ethe pine seed cool down, olive oil, garlic, and basil in a food processor, and process until smooth. Season with salt and pepper. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2015-11-10T16:43:00+05:30","created_at":"2015-11-10T17:29:11+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Casarecce","Fresh Pasta","Pasta","Regular Pasta"],"price":4000,"price_min":4000,"price_max":4000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10658885571,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Casarecce Spinach Pasta 1000g","public_title":null,"options":["Default Title"],"price":4000,"weight":250,"compare_at_price":null,"inventory_quantity":1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-53.jpg?v=1501414388"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-53.jpg?v=1501414388","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: Pesto Classic Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e1\/3 cup pine nuts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e2\/3 cup Costa D’oro Pomace olive oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e2 cloves garlic \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e1 bunch fresh basil leaves\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003esalt and pepper to taste\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003ePlace the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003eGradually mix the pine nuts, making sure\u003c\/span\u003e\u003cspan class=\"s5\"\u003e \u003c\/span\u003e\u003cspan class=\"s3\"\u003ethe pine seed cool down, olive oil, garlic, and basil in a food processor, and process until smooth. Season with salt and pepper. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e"}
Casarecce Spinach Pasta 1000g
QAR 40.00
Shelf Life: Frozen: 6 Months, Chilled: 7 Days Origin: Qatar Suggested recipe: Pesto Classic Sauce Ingredients: 1/3 cup pine nuts 2/3 cup Costa D’oro Pomace olive oil 2 cloves garlic 1 bunch fresh basil leaves salt and pepper to taste Directions: Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, un...
{"id":7503914627,"title":"Casarecce with Tuna Carbonara Sauce 250g","handle":"casarecce-with-tuna-carbonara-sauce-1","description":"250g, 15 day shelf life","published_at":"2015-11-10T16:43:00+05:30","created_at":"2016-07-13T21:42:20+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Casarecce","Pasta","Ready-to-eat","Single Serve"],"price":900,"price_min":900,"price_max":900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23642267011,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Casarecce with Tuna Carbonara Sauce 250g","public_title":null,"options":["Default Title"],"price":900,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Casarecce_with_tuna_sauce.jpg?v=1507638683"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Casarecce_with_tuna_sauce.jpg?v=1507638683","options":["Title"],"content":"250g, 15 day shelf life"}
Casarecce with Tuna Carbonara Sauce 250g
QAR 9.00
250g, 15 day shelf life
Costa d'Oro Extra Virgin Olive Oil - 5 Lt
QAR 145.00
{"id":2912517635,"title":"Costa d'Oro Extra Virgin Olive Oil - 5 Lt","handle":"costa-doro-extra-virgin-olive-oil-5-lt","description":"\u003cp\u003e\u003cstrong\u003e5litre\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eSpaghetti with olive oil, chilli and garlic\u003c\/h2\u003e\n\u003cp\u003eThis is one the most basic sauces in the Italian repertoire, but when done properly, it is a little masterpiece. You can replace the parsley with basil, or use some of each.\u003c\/p\u003e\n\u003cp\u003eServes 4\u003cbr\u003e\u003cstrong\u003e400g spaghetti\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200ml extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 red chilli, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA large handful of flat-leaf parsley, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCook the spaghetti in plenty of boiling salted water until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWhen the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.\u003c\/p\u003e","published_at":"2016-06-13T22:46:00+05:30","created_at":"2015-10-03T00:41:34+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":14500,"price_min":14500,"price_max":14500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8533032643,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Extra Virgin Olive Oil - 5 Lt","public_title":null,"options":["Default Title"],"price":14500,"weight":4791,"compare_at_price":null,"inventory_quantity":-11,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-Extra-Virgin-5lt.jpg?v=1443813290"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-Extra-Virgin-5lt.jpg?v=1443813290","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e5litre\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eSpaghetti with olive oil, chilli and garlic\u003c\/h2\u003e\n\u003cp\u003eThis is one the most basic sauces in the Italian repertoire, but when done properly, it is a little masterpiece. You can replace the parsley with basil, or use some of each.\u003c\/p\u003e\n\u003cp\u003eServes 4\u003cbr\u003e\u003cstrong\u003e400g spaghetti\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200ml extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 red chilli, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA large handful of flat-leaf parsley, finely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCook the spaghetti in plenty of boiling salted water until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWhen the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.\u003c\/p\u003e"}
Costa d'Oro Extra Virgin Olive Oil - 5 Lt
QAR 145.00
5litre This is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish. Shelf life: 12 MonthsORIGIN : ITALY Suggested recipe: Spaghetti with olive oil, chilli and garlic This is one the most basic sauces in the Italian repertoire, but...
{"id":2233579395,"title":"Costa d'Oro Extra Virgin Olive Oil - 500ml","handle":"costa-doro-extra-virgin-olive-oil-500ml","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eCrisp rosemary and olive oil flatbread\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/14\/1384432445855\/Cook---olive-oil-flatbrea-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=2876ee15ff0006f851ee5724545e3a13\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eMakes 3\u003cbr\u003e\u003cstrong\u003e230g plain flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp chopped rosemary, plus 2 sprigs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tsp bicarbonate of soda\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e¾ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e125ml water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e75ml olive oil plus more for brushing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePreheat the oven to 220C\/450F\/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDivide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFlatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","published_at":"2016-06-13T22:43:00+05:30","created_at":"2015-08-22T19:43:12+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":1800,"price_min":1800,"price_max":1800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6384079811,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Extra Virgin Olive Oil - 500ml","public_title":null,"options":["Default Title"],"price":1800,"weight":0,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extra-virgin-500ml.jpg?v=1440252795"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extra-virgin-500ml.jpg?v=1440252795","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eCrisp rosemary and olive oil flatbread\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/14\/1384432445855\/Cook---olive-oil-flatbrea-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=2876ee15ff0006f851ee5724545e3a13\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eMakes 3\u003cbr\u003e\u003cstrong\u003e230g plain flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp chopped rosemary, plus 2 sprigs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tsp bicarbonate of soda\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e¾ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e125ml water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e75ml olive oil plus more for brushing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePreheat the oven to 220C\/450F\/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDivide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFlatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e"}
Costa d'Oro Extra Virgin Olive Oil - 500ml
QAR 18.00
500ml This is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish. Shelf life: 12 MonthsORIGIN : ITALY Suggested recipe: Crisp rosemary and olive oil flatbread Makes 3230g plain flour1 tbsp chopped rosemary, plus 2 sprigs1 tsp b...
{"id":2911462083,"title":"Costa d'Oro Extra Virgin Olive Oil - bottle 1Lt","handle":"costa-doro-extra-virgin-olive-oil-bottle-1lt","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1 Litre\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eShaved brussels sprouts, olive oil, lemon and pecorino\u003c\/h2\u003e\n\u003cp\u003eA recipe that is enough to convert even the most ardent sprouts–averse folk.\u003c\/p\u003e\n\u003cp\u003eServes 4-6\u003cbr\u003e\u003cstrong\u003e450g brussels sprouts\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3½ tbsp fresh lemon juice\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½-1 tsp whole black peppercorns, crushed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e115g pecorino cheese, grated or shaved\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRinse the sprouts, then pat dry with kitchen roll. Remove any discoloured outer leaves, then cut the sprouts in half, lengthways. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrizzle the oil over the sprouts, sprinkle with salt and toss well. Add the lemon juice and pepper and toss again. Lay the cheese on the top of the salad and serve immediately.\u003c\/p\u003e","published_at":"2016-06-13T22:43:00+05:30","created_at":"2015-10-02T23:19:07+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":3000,"price_min":3000,"price_max":3000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8530222595,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Extra Virgin Olive Oil - bottle 1Lt","public_title":null,"options":["Default Title"],"price":3000,"weight":958,"compare_at_price":null,"inventory_quantity":-22,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extravirgin-1l.jpg?v=1443808926"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extravirgin-1l.jpg?v=1443808926","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1 Litre\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eShaved brussels sprouts, olive oil, lemon and pecorino\u003c\/h2\u003e\n\u003cp\u003eA recipe that is enough to convert even the most ardent sprouts–averse folk.\u003c\/p\u003e\n\u003cp\u003eServes 4-6\u003cbr\u003e\u003cstrong\u003e450g brussels sprouts\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3½ tbsp fresh lemon juice\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½-1 tsp whole black peppercorns, crushed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e115g pecorino cheese, grated or shaved\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRinse the sprouts, then pat dry with kitchen roll. Remove any discoloured outer leaves, then cut the sprouts in half, lengthways. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrizzle the oil over the sprouts, sprinkle with salt and toss well. Add the lemon juice and pepper and toss again. Lay the cheese on the top of the salad and serve immediately.\u003c\/p\u003e"}
Costa d'Oro Extra Virgin Olive Oil - bottle 1Lt
QAR 30.00
1 Litre This is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish. Shelf life: 12 MonthsORIGIN : ITALY Suggested recipe: Shaved brussels sprouts, olive oil, lemon and pecorino A recipe that is enough to convert even the most ard...
{"id":2912313091,"title":"Costa d'Oro Il Grezzo Unfiltered 100% 500ml","handle":"costa-doro-il-grezzo-unfiltered-100-italian-extra-virgin-olive-oil-1-lt","description":"\u003cp\u003e\u003cstrong\u003e500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRibollita (tuscan bean soup)\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg class=\"gu-image\" itemprop=\"contentUrl\" alt=\"Cook - olive oil (ribollita or Tuscan bean soup)\" src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/13\/1384364816205\/Cook---olive-oil-ribollit-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=cf7056bb9aefee28c59661d25785100a\"\u003e\u003c\/h2\u003e\n\u003cp\u003eServes 6–8\u003c\/p\u003e\n\u003cp\u003eFor cooking the beans\u003cbr\u003e\u003cstrong\u003e225g dried cannellini beans, soaked for about 12 hours in cold water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, cut into quarters\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small celery stalk, cut into pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSprigs of fresh sage, rosemary and parsley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor the soup\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½–1 tsp crushed dried chillies\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 ripe fresh tomatoes, peeled, deseeded and coarsely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp tomato puree\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 potatoes, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 carrots, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small leek, white and green parts, cut small\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 celery stalks, cut into small pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e250g cavolo nero, shredded\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200g savoy cabbage, shredded\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 or 4 sprigs fresh thyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo serve\u003cbr\u003e\u003cstrong\u003e1 or 2 mild onions\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6–8 slices of country-style bread\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, cut in half\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrain and rinse the beans, then put them in a large, heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm, and bring slowly to the boil. Cover the pan and cook very gently until they are very tender – about 1½ hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUsing a slotted spoon, lift the beans out of the liquid (leave the herbs and vegetables in the stock). Puree ¾ of the beans coarsely in a food processor, then turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl, discarding the herbs and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePut the olive oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of salt, and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2–3 minutes, then mix in the bean puree. Stir for a couple of minutes to let it take up all the flavours, then add all the other vegetables, plus the garlic and thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeasure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe next day, preheat the oven to 180C\/350F\/gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRub the bread with the halved garlic cloves, then toast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle good quality extra virgin olive oil over each bowl and serve.\u003c\/p\u003e","published_at":"2016-06-13T22:45:00+05:30","created_at":"2015-10-03T00:27:13+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":2900,"price_min":2900,"price_max":2900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8532398339,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Il Grezzo Unfiltered 100% 500ml","public_title":null,"options":["Default Title"],"price":2900,"weight":482,"compare_at_price":null,"inventory_quantity":-55,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-il-grezzo.jpg?v=1443812755"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-il-grezzo.jpg?v=1443812755","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRibollita (tuscan bean soup)\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg class=\"gu-image\" itemprop=\"contentUrl\" alt=\"Cook - olive oil (ribollita or Tuscan bean soup)\" src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/13\/1384364816205\/Cook---olive-oil-ribollit-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=cf7056bb9aefee28c59661d25785100a\"\u003e\u003c\/h2\u003e\n\u003cp\u003eServes 6–8\u003c\/p\u003e\n\u003cp\u003eFor cooking the beans\u003cbr\u003e\u003cstrong\u003e225g dried cannellini beans, soaked for about 12 hours in cold water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, cut into quarters\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small celery stalk, cut into pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSprigs of fresh sage, rosemary and parsley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor the soup\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½–1 tsp crushed dried chillies\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 ripe fresh tomatoes, peeled, deseeded and coarsely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp tomato puree\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 potatoes, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 carrots, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small leek, white and green parts, cut small\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 celery stalks, cut into small pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e250g cavolo nero, shredded\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200g savoy cabbage, shredded\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 or 4 sprigs fresh thyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo serve\u003cbr\u003e\u003cstrong\u003e1 or 2 mild onions\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6–8 slices of country-style bread\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, cut in half\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrain and rinse the beans, then put them in a large, heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm, and bring slowly to the boil. Cover the pan and cook very gently until they are very tender – about 1½ hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUsing a slotted spoon, lift the beans out of the liquid (leave the herbs and vegetables in the stock). Puree ¾ of the beans coarsely in a food processor, then turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl, discarding the herbs and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePut the olive oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of salt, and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2–3 minutes, then mix in the bean puree. Stir for a couple of minutes to let it take up all the flavours, then add all the other vegetables, plus the garlic and thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeasure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe next day, preheat the oven to 180C\/350F\/gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRub the bread with the halved garlic cloves, then toast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle good quality extra virgin olive oil over each bowl and serve.\u003c\/p\u003e"}
Costa d'Oro Il Grezzo Unfiltered 100% 500ml
QAR 29.00
500 ml Grezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma. Shelf life: 12 MonthsORIGIN : ITALY Suggested recipe: Ribollita (tuscan bean soup) Serves 6–8 For cooking the beans225g dried cannellini beans, soaked for about 12 hours in cold water1 onion, cut into quarters1 sm...
Costa d'Oro Organic Extra Virgin - 750ml
QAR 34.00
{"id":2912123331,"title":"Costa d'Oro Organic Extra Virgin - 750ml","handle":"costa-doro-organic-extra-virgin-750ml","description":"\u003cp\u003e\u003cstrong\u003e750 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA certified organic extra virgin olive oil, made from a blend of Italian and Tunisian olives, first-cold pressed by mechanical means. Packaged in a handy tin bottle that will protect the oil from light.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003ePatatas a lo pobre\u003c\/h2\u003e\n\u003cp\u003eThis Spanish classic is the perfect accompaniment to any meat or fish dish.\u003c\/p\u003e\n\u003cp\u003eServes 4\u003cbr\u003e\u003cstrong\u003e1 large onion, thinly sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e4 medium potatoes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 large green pepper, deseeded and thinly sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 tbsp sherry vinegar\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200ml olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMix the onion, potatoes and pepper, season with the salt, pepper and vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHeat the olive oil in a large frying pan over a medium heat and add the vegetable mixture. Cook for about 20 minutes, turning over occasionally. The vegetables should be soft, but not too crispy.\u003c\/p\u003e","published_at":"2016-06-13T22:44:00+05:30","created_at":"2015-10-03T00:09:47+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":3400,"price_min":3400,"price_max":3400,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8531945411,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Organic Extra Virgin - 750ml","public_title":null,"options":["Default Title"],"price":3400,"weight":720,"compare_at_price":null,"inventory_quantity":-10,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-organic-750.jpg?v=1443811284"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-organic-750.jpg?v=1443811284","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e750 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA certified organic extra virgin olive oil, made from a blend of Italian and Tunisian olives, first-cold pressed by mechanical means. Packaged in a handy tin bottle that will protect the oil from light.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003ePatatas a lo pobre\u003c\/h2\u003e\n\u003cp\u003eThis Spanish classic is the perfect accompaniment to any meat or fish dish.\u003c\/p\u003e\n\u003cp\u003eServes 4\u003cbr\u003e\u003cstrong\u003e1 large onion, thinly sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e4 medium potatoes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 large green pepper, deseeded and thinly sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 tbsp sherry vinegar\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200ml olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMix the onion, potatoes and pepper, season with the salt, pepper and vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHeat the olive oil in a large frying pan over a medium heat and add the vegetable mixture. Cook for about 20 minutes, turning over occasionally. The vegetables should be soft, but not too crispy.\u003c\/p\u003e"}
Costa d'Oro Organic Extra Virgin - 750ml
QAR 34.00
750 ml A certified organic extra virgin olive oil, made from a blend of Italian and Tunisian olives, first-cold pressed by mechanical means. Packaged in a handy tin bottle that will protect the oil from light. Shelf life: 12 MonthsORIGIN : ITALY Suggested recipe: Patatas a lo pobre This Spanish classic is the perfect accompaniment to any meat ...
Costa d'Oro Pomace Olive Oil 500ml
QAR 13.00
{"id":2911649859,"title":"Costa d'Oro Pomace Olive Oil 500ml","handle":"costa-doro-pomace-olive-oil-500ml","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500 ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eOlive pomace oil is olive oil that is extracted from olive pulp after the first press. \u003c\/span\u003e\u003cspan\u003eIt is a light oil with neutral taste and flavour and is suitable oil for a variety of cuisine as it does not change the flavour or taste of any preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003cbr\u003eORIGIN : ITALY\u003c\/span\u003e\u003c\/p\u003e","published_at":"2016-06-13T22:44:00+05:30","created_at":"2015-10-02T23:36:42+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Oil","Olive Oil"],"price":1300,"price_min":1300,"price_max":1300,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8530835587,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Pomace Olive Oil 500ml","public_title":null,"options":["Default Title"],"price":1300,"weight":479,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-pomace-oil.jpg?v=1443809956"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-pomace-oil.jpg?v=1443809956","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500 ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eOlive pomace oil is olive oil that is extracted from olive pulp after the first press. \u003c\/span\u003e\u003cspan\u003eIt is a light oil with neutral taste and flavour and is suitable oil for a variety of cuisine as it does not change the flavour or taste of any preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003cbr\u003eORIGIN : ITALY\u003c\/span\u003e\u003c\/p\u003e"}
Costa d'Oro Pomace Olive Oil 500ml
QAR 13.00
500 ml Olive pomace oil is olive oil that is extracted from olive pulp after the first press. It is a light oil with neutral taste and flavour and is suitable oil for a variety of cuisine as it does not change the flavour or taste of any preparation. Shelf life: 12 MonthsORIGIN : ITALY
D'Amico Artichokes Hearts in Brine 2550g
QAR 64.00
{"id":7102528707,"title":"D'Amico Artichokes Hearts in Brine 2550g","handle":"damico-artichokes-hearts-in-brine-2550g","description":"\u003cp\u003e\u003cstrong\u003e2550g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWhole artichoke hearts in brine. \u003c\/span\u003eServe as an appetizer, as an aperitif or use as an ingredient for salads.\u003c\/p\u003e\n\u003cp\u003eShelf life: 18 months\u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlain Roasted Artichoke Hearts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 (15 ounce) cans artichoke hearts\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, quartered\u003c\/li\u003e\n\u003cli\u003e2 teaspoons extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003esalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 375°F.\u003c\/li\u003e\n\u003cli\u003eDrain artichokes in colander and rinse a bit to remove brine.\u003c\/li\u003e\n\u003cli\u003eMix gently with garlic and olive oil in a bowl.\u003c\/li\u003e\n\u003cli\u003ePour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eSprinkle with salt and pepper, and add lemon juice and butter (if using).\u003c\/p\u003e","published_at":"2016-06-15T11:04:00+05:30","created_at":"2016-06-15T11:03:49+05:30","vendor":"D'Amico","type":"Pickles","tags":["Artichokes","Pickles","Vegetables \u0026 Legumes"],"price":6400,"price_min":6400,"price_max":6400,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21993935939,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"D'Amico Artichokes Hearts in Brine 2550g","public_title":null,"options":["Default Title"],"price":6400,"weight":2650,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/DA567_Cuori_di_Carciofi_al_Naturale_2550g_Latta.jpg?v=1506526357"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/DA567_Cuori_di_Carciofi_al_Naturale_2550g_Latta.jpg?v=1506526357","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e2550g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWhole artichoke hearts in brine. \u003c\/span\u003eServe as an appetizer, as an aperitif or use as an ingredient for salads.\u003c\/p\u003e\n\u003cp\u003eShelf life: 18 months\u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlain Roasted Artichoke Hearts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 (15 ounce) cans artichoke hearts\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, quartered\u003c\/li\u003e\n\u003cli\u003e2 teaspoons extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003esalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 375°F.\u003c\/li\u003e\n\u003cli\u003eDrain artichokes in colander and rinse a bit to remove brine.\u003c\/li\u003e\n\u003cli\u003eMix gently with garlic and olive oil in a bowl.\u003c\/li\u003e\n\u003cli\u003ePour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eSprinkle with salt and pepper, and add lemon juice and butter (if using).\u003c\/p\u003e"}
D'Amico Artichokes Hearts in Brine 2550g
QAR 64.00
2550g Whole artichoke hearts in brine. Serve as an appetizer, as an aperitif or use as an ingredient for salads. Shelf life: 18 monthsOrigin: Italy Suggested recipe: Plain Roasted Artichoke Hearts Serves 6 Ingredients 3 (15 ounce) cans artichoke hearts 4 garlic cloves, quartered 2 teaspoons extra virgin olive oil salt and pepper, to taste 1 ...
{"id":7102621059,"title":"D'Amico Artichokes Hearts in Sunflower Oil 2550g","handle":"damico-artichokes-hearts-in-sunflower-oil-2550g","description":"\u003cp\u003e\u003cstrong\u003e2550g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTypical Italian recipe.\u003cbr\u003eServe as an appetizer, as an aperitif or use as an ingredient for salads.\u003c\/p\u003e","published_at":"2016-06-15T11:04:00+05:30","created_at":"2016-06-15T11:08:48+05:30","vendor":"D'Amico","type":"Pickles","tags":["Artichokes","Pickles","Vegetables \u0026 Legumes"],"price":12800,"price_min":12800,"price_max":12800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21994269635,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"D'Amico Artichokes Hearts in Sunflower Oil 2550g","public_title":null,"options":["Default Title"],"price":12800,"weight":2650,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/30.-DA0583-Artichokes-Hearts-Loose-in-Sunflower-Oil.jpg?v=1466167280"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/30.-DA0583-Artichokes-Hearts-Loose-in-Sunflower-Oil.jpg?v=1466167280","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e2550g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTypical Italian recipe.\u003cbr\u003eServe as an appetizer, as an aperitif or use as an ingredient for salads.\u003c\/p\u003e"}
D'Amico Artichokes Hearts in Sunflower Oil 2550g
QAR 128.00
2550g Typical Italian recipe.Serve as an appetizer, as an aperitif or use as an ingredient for salads.