Atacama Salt + Azapa Olive

$5,99 USD

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Atacama Salt + Azapa Olive

$5,99 USD

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The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.

This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.

Atacama Salt + Azapa Olive... When you taste the olives and oils from Azapa valley, the undeniable quality that has given fame and reputation shows up, with their big size, black, tasty and soft flesh, with lots of pulp and a small stones. This is the reason because they are and will be a delight for the ones that taste them and listed them as unique, overtaking even the Mediterraneans ones from Europe.

Easy & Elegant Tenderloin Roast

I love the simplicity of the recipe. Olive oil, garlic, salt and pepper. Just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen


  • 1 beef tenderloin (5 pounds)
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons Atacama Salt + Azapa Olive
  • 1-1/2 teaspoons coarsely ground pepper
  • Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt + azapa olive and pepper; rub over roast.
  • Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.


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