Finca Cielo Azul

Casa
España
Tarragona
Finca Cielo Azul

Finca Cielo Azul is a four hectare, ancient and somewhat forgotten, olive farm, lost in the hills of the Col De l'Alba in Tarragona, Spain.

We are in the process of restoring the farm and producing unfiltered, organic, extra-virgin olive oil.

24/08/2026

New on Substack - it’s all about bonito season! 🐟🫒
One of our favourite recipes at this time of year: seared bonito with borlotti beans and burnt lemon salsa. ➡️

20/07/2026

A Sicilian-inspired take on the classic Salade Niçoise. Ripe tomatoes, tuna and French beans, with black olives, toasted almonds (we'd usually use pine nuts), sweet golden sultanas, basil and plenty of extra virgin olive oil. In Sicily it's often finished with peeled boiled potatoes too - a simple addition that turns it into a wonderfully generous summer lunch.

20/07/2026

They know how to do shellfish in Spain. Here is a simple favourite of mine:

Mussel Stew with Fennel, Saffron & Cream

2 kg bag mussels
4 tbsp olive oil
4 cloves garlic chopped
150 ml dry white wine
1 generous teaspoon saffron threads crushed in a pestle and mortar
A pinch of ground turmeric
1 teaspoon fennel seeds ground
1 large mild onion chopped
1 bulb fennel trimmed and thinly sliced
Black pepper
250ml double cream
2 tablespoons chopped parsley

15/05/2026

Baked sardines, pine nuts, parsley & lemon.

Once baked, it turns golden and bubbling, super lemony, layered with breadcrumbs, parsley, toasted pine nuts and plenty of olive oil.

This is a very rustic Mediterranean dish.

1 Kilo fresh sardines (de-scaled, gutted and butterflied)
8 Salted anchovies in oil
150g pinenuts
1 large bunch flat parsley
Sea salt and black pepper
50-100ml olive oil
Juice of 2 lemons
1 level teaspoon crushed fennel seeds
1/4 teaspoon chilli flakes
100g dried breadcrumbs

In a flat baking dish, arrange the sardines in a layer then season well with black pepper and a little salt. Sprinkle with parsley, fennel seeds and pine nuts and drizzle over some of the lemon juice and olive oil mixture. Repeat this layer once or twice more if you can then finish with a good layer of breadcrumbs and drizzle them with any remaining oil.

12/05/2026

Our little Finca hidden up in the hills of the Coll de L’Alba ⛰️

23/04/2026

Spring Ravioli filled with Artichoke

18/04/2026

Every spring, after flowering, when the wind has dispersed the pollen and fertilization has taken place, fruit set begins: the moment when the flower begins to transform into fruit. This is how the drupe is born, the small olive which, months later, will become extra virgin olive oil.

16/04/2026

At Finca Cielo Azul, we press our olives within hours of harvest to preserve freshness and ensure optimal acidity levels. The olives are transported directly from our groves down the mountain to a local mill for immediate pressing, before being carefully bottled at our estate.

12/04/2026

Artichoke - a tender thistle | New on Substack today 💫

The globe artichoke (Cynara scolymus) is a paradox of the vegetable garden: a giant, architectural thistle that is as ornamental as it is edible...

06/04/2026

Easter feasting and a taste of spring: picking wild asparagus, hot cross buns, the first olive buds, the juiciest oranges, and goat cutlets marinated in anchovy and rosemary butter.

Dirección

Tarragona
Tarragona

Página web

https://finca-cielo-azul.com/

Notificaciones

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