{"id":3561,"date":"2020-11-20T16:53:40","date_gmt":"2020-11-20T16:53:40","guid":{"rendered":"https:\/\/azeitonaverde.pt\/connected\/joao-ricardo-alves\/"},"modified":"2020-12-28T16:37:19","modified_gmt":"2020-12-28T16:37:19","slug":"joao-ricardo-alves","status":"publish","type":"page","link":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/","title":{"rendered":"Jo\u00e3o Ricardo Alves"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Popup – #undefined” module_class=”et_fullscreen_slider” _builder_version=”4.6.6″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”20px|20px|20px|20px|true|true” custom_margin_tablet=”10px|10px|10px|10px|true|true” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” da_disable_devices=”off|off|off” border_radii=”on|3px|3px|3px|3px” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header header_fullscreen=”on” content_max_width=”50%” content_tablet=”<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Jo\u00e3o
Ricardo
Alves<\/h1>\n

%22%22<\/a><\/p>\n

” content_phone=”<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Jo\u00e3o
Ricardo
Alves<\/h1>\n

%22%22<\/a><\/p>\n

” content_last_edited=”on|desktop” content_max_width_tablet=”100%” content_max_width_phone=”” content_max_width_last_edited=”on|desktop” _builder_version=”4.7.0″ _dynamic_attributes=”background_image” _module_preset=”default” title_font_size=”124px” content_font=”Nunito Sans||||||||” background_image=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9mZWF0dXJlZF9pbWFnZSIsInNldHRpbmdzIjp7fX0=@” background_video_mp4=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/joao-loop-30.mp4″ background_video_webm=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/joao-loop-30.webm” background_video_width=”1920″ background_video_height=”1080″ allow_player_pause=”on” background_layout=”light” animation_style=”fade” title_text_color_last_edited=”off|tablet” background_last_edited=”on|desktop” background_enable_video_mp4_tablet=”off” background_enable_video_webm_tablet=”off” background_layout_tablet=”dark” background_layout_phone=”” background_layout_last_edited=”on|tablet” custom_css_header_container=”width: 90%;” text_shadow_style=”none”]<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Jo\u00e3o
Ricardo
Alves<\/h1>\n

\"\"<\/a><\/p>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” admin_label=”Popup – #undefined” _builder_version=”4.7.0″ _module_preset=”default” positioning=”absolute” position_origin_a=”top_right” z_index=”10″ vertical_offset_last_edited=”off|tablet” position_origin_a_last_edited=”off|tablet” position_origin_f_last_edited=”off|tablet” position_origin_r_last_edited=”off|tablet” max_width=”50%” positioning_last_edited=”off|tablet” da_disable_devices=”off|off|off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” _builder_version=”4.7.0″ _module_preset=”default” vertical_offset_tablet=”300px” vertical_offset_phone=”” vertical_offset_last_edited=”on|tablet” height=”100vh” height_tablet=”” height_phone=”” height_last_edited=”on|tablet” custom_css_main_element=”align-items:center;”][et_pb_column type=”4_4″ _builder_version=”4.7.0″ _module_preset=”default”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/play-video@2x-300×288.png” alt=”Watch video” title_text=”Watch video” url=”#video” _builder_version=”4.7.0″ _module_preset=”default” max_width=”150px” max_width_tablet=”100px” max_width_phone=”” max_width_last_edited=”on|tablet”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”||||false|false” custom_padding_tablet=”10px|20px|10px|20px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|phone” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop” custom_padding__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” text_font=”Nunito Sans|700|||||||” text_font_size=”47px” text_line_height=”1.3em” text_font_size_tablet=”27px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet”]<\/p>\n

Meet Jo\u00e3o Ricardo Alves, the chef in Arkhe Restaurant who combines passion, technique, careful study and creativity with a strong environmental awareness. With the combination of these elements, he proposes an innovative and modern vegetable-based cuisine.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

Contents<\/h6>\n

[\/et_pb_text][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero1.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte1″ border_width_bottom=”1px” locked=”off”]<\/p>\n

The chef<\/p>\n

[\/et_pb_blurb][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero2.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte2″ border_width_bottom=”1px” locked=”off”]<\/p>\n

Arkhe Restaurant<\/p>\n

[\/et_pb_blurb][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero3.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||20px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte3″ border_width_bottom=”1px” locked=”off”]<\/p>\n

Hazelnut and herb pesto recipe<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” module_id=”parte1″ _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” locked=”off”]<\/p>\n

The chef<\/h2>\n

With a background in classical French cuisine, his professional career led him to work in different countries such as Switzerland, France and England. During the first years, he had the opportunity to practice in haute cuisine restaurants. This experience accounts for his knowledge, discipline, rigour and love for his chosen profession.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” locked=”off”]<\/p>\n

It was when working in France, in a traditional haute cuisine restaurant near Haute-Loire, that his life and way of cooking began to pull in a different direction. The restaurant where he worked specialized in meat and game from the region, where wildfowl were delivered to the kitchen shortly after being caught and were cleaned and boned in loco. It was here that he began to question the overconsumption of animal protein. The opportunity to work in this restaurant accounts for his solid foundations in French cuisine, knowledge and techniques. However, working with meat began to create ethical and moral discomfort. It was time for a change and a new environment.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde.jpg” title_text=”receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde” align=”right” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” position_origin_a=”top_right” position_origin_a_last_edited=”off|tablet” position_origin_f_last_edited=”off|tablet” position_origin_r_last_edited=”off|tablet” width=”100%” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”left” positioning_last_edited=”off|tablet” locked=”off”]<\/p>\n

\n

\u201cHe began to question the over consumption of animal protein\u201d<\/p>\n<\/blockquote>\n

[\/et_pb_text][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde-1.jpg” title_text=”chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_image][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” locked=”off”]<\/p>\n

It was during this time that he decided to study nutrition and to eliminate animal protein from his own diet as an experiment.<\/p>\n

Happy with his conclusions, he moved to England and started working at Vegetarian restaurants. It was during this period that he had the privilege of working in the only vegetarian restaurants in the Michelin European Guide: Terre a Terre (Bib Gourmand) and Joia (1 star) in Milan.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” position_origin_a=”top_right” position_origin_a_last_edited=”off|tablet” position_origin_f_last_edited=”off|tablet” position_origin_r_last_edited=”off|tablet” width=”100%” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” positioning_last_edited=”off|tablet” locked=”off”]<\/p>\n

Travelled throughout Asia in search of new inspirations, cuisines and cultures<\/p><\/blockquote>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” locked=”off”]<\/p>\n

After working for over six years in Europe, he decided to take a sabbatical and travelled throughout Asia in search of new inspirations, cuisines and cultures. Here he was appointed head chef of one of the pioneers of vegetarian and vegan haute cuisine \u2013 the Fivelements Hotel in Bali.<\/p>\n

In 2017 he travelled to Lisbon in search of his family roots. It was here that he started a project of plant-based pop-up dinners as a means of testing the Portuguese market. The population strongly adhered, and he achieved his dream of creating his own space – the Arkhe restaurant.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ make_equal=”on” specialty=”on” custom_padding_last_edited=”on|tablet” padding_top_bottom_link_1=”true” padding_left_right_link_1=”false” padding_top_1=”0px” padding_bottom_1=”0px” module_id=”parte2″ _builder_version=”4.7.0″ _module_preset=”default” background_color=”rgba(0,0,0,0)” inner_width=”100%” inner_max_width=”90%” inner_max_width_tablet=”100%” inner_max_width_phone=”” inner_max_width_last_edited=”on|tablet” custom_padding_tablet=”20px|20px|20px|20px|true|true” custom_padding_phone=”||||true|true” da_disable_devices=”off|off|off” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.6″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_padding=”3%||3%||false|false” border_width_top=”1px” border_width_bottom=”1px” locked=”off”]<\/p>\n

Arkhe Restaurant<\/h2>\n

Is the first plant-based restaurant in Lisbon. Here, you can experience fruit and vegetables along with a touch of fine dining in a relaxed atmosphere.<\/p>\n

The combination of aromas and flavours from their dishes is well worth experiencing. It encourages us all to take another look at what you can do with vegetables. For the perfect combination, the dishes are accompanied by a careful selection of wines suggested by sommelier Alejandro Chavarro.<\/p>\n

s. arkhe.pt<\/strong><\/a><\/p>\n

m. Rua Boqueir\u00e3o do Duro 46, Lisboa<\/strong><\/a><\/p>\n

t. (351) 211 395 258<\/strong><\/a><\/p>\n

e. reservas@arkhe.pt<\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ specialty_columns=”2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” _builder_version=”4.7.0″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default” background_enable_image=”off” custom_padding=”|3px|6px||false|false” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg” title_text=”restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default” background_enable_image=”off” custom_padding=”||6px|3px|false|false” custom_padding_tablet=”||||false|false” custom_padding_phone=”|||0px|false|false” custom_padding_last_edited=”on|phone”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde-1.jpg” title_text=”restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”0px||0px||true|false”][et_pb_column_inner saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-joao-ricardo-alves-e-alejandro-chavarro-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde-1.jpg” title_text=”chef-joao-ricardo-alves-e-alejandro-chavarro-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #parte3″ module_id=”parte3″ _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”||||true|false” custom_padding_tablet=”20px|20px|20px|20px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” saved_tabs=”all” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”20px|20px||20px|false|true” custom_padding_phone=”” custom_css_main_element=”align-items: center;” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding_last_edited=”off|tablet”][et_pb_divider divider_weight=”6px” _builder_version=”4.7.0″ _module_preset=”default” height=”1px” custom_margin=”||6%||false|false”][\/et_pb_divider][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” text_font=”||||||||” text_font_size=”20px” text_orientation=”center” text_font_size_tablet=”18px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet” header_font_size_last_edited=”off|tablet”]<\/p>\n

Hazelnut and Herb Pesto Recipe<\/h2>\n

by chef Jo\u00e3o Ricardo Alves<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-biologica-azeitona-verde.jpg” title_text=”receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-biologica-azeitona-verde” align=”right” _builder_version=”4.7.0″ _module_preset=”default” locked=”off”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

Ingredients<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

400g \u2013 hazelnuts (roasted and peeled)<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

300 g \u2013 spinach leaves<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

100 g – basil<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

50 g- parsley<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

100 g – rocket<\/p>\n

[\/et_pb_text][et_pb_blurb title=”200 ml \u2013 Azeitona Verde Premium Edition organic olive oil” image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/azeite-biologico-virgem-extra-quinta-biologica-azeitona-verde-10.jpg” _builder_version=”4.7.6″ _dynamic_attributes=”link_option_url” _module_preset=”c4055432-4b8b-40bb-9f37-ad4c320d9ac7″ link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wcm9kdWN0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjE3MTMifX0=@”][\/et_pb_blurb][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

20 ml \u2013 lemon juice<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

1 clove \u2013 garlic<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

Freshly ground black pepper<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

Salt<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width_last_edited=”off|tablet” locked=”off”]<\/p>\n

Method<\/h4>\n

Bring a pot of water and 1 dessert spoon of salt to the boil. As soon as the water starts to boil, blanch the spinach leaves for 2 minutes. Remove from the heat, drain and place the spinach leaves immediately in a bowl of cold water and ice cubes.<\/p>\n

Remove the spinach from the water and squeeze out any excess water. Set aside.<\/p>\n

Mash the garlic clove until paste-consistency and set aside.<\/p>\n

Grind the hazelnuts in a food processor and set aside.<\/p>\n

Join the spinach, basil, parsley, rocket, garlic and lemon juice to the food processor, blend and add the olive oil.<\/p>\n

When the mixture is homogeneous, add the hazelnuts and seasoning to taste.<\/p>\n

Cover with a layer of olive oil and refrigerate for up to 4 days.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Popup – #undefined” module_class=”et_fullscreen_slider” _builder_version=”4.6.6″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”20px|20px|20px|20px|true|true” custom_margin_tablet=”10px|10px|10px|10px|true|true” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” da_disable_devices=”off|off|off” border_radii=”on|3px|3px|3px|3px” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header header_fullscreen=”on” content_max_width=”50%” content_last_edited=”off|tablet” content_max_width_tablet=”100%” content_max_width_phone=”” content_max_width_last_edited=”on|desktop” _builder_version=”4.7.7″ _module_preset=”default” title_font_size=”124px” content_font=”Nunito Sans||||||||” background_enable_image=”off” background_video_mp4=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/juliana-loop-30.mp4″ background_video_webm=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/juliana-loop-30.webm” background_video_width=”1920″ background_video_height=”1080″ allow_player_pause=”on” background_layout=”light” animation_style=”fade” hover_enabled=”0″ title_text_color_last_edited=”off|tablet” background_last_edited=”on|desktop” background_image_tablet=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-juliana-penteado-baru-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg” background_enable_image_tablet=”on” background_enable_video_mp4_tablet=”off” background_enable_video_webm_tablet=”off” background_layout_tablet=”dark” background_layout_phone=”” background_layout_last_edited=”on|tablet” custom_css_header_container=”width: 90%;” text_shadow_style=”none” title_text_tablet=”chef-juliana-penteado-baru-connected-azeite-biologico-virgem-extra-azeitona-verde” button_one_text=”Read more” sticky_enabled=”0″ button_one_text_color__hover=”#ffffff” button_one_bg_color__hover=”#000000″ button_one_border_color__hover=”#000000″ button_one_text_color_last_edited=”on|phone” button_one_text_color__hover_enabled=”on|desktop” button_one_text_color_tablet=”#ffffff” button_one_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ3NTAifX0=@” _dynamic_attributes=”button_one_url”]<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Juliana
Penteado<\/h1>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #undefined” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”||0px||false|false” custom_padding_tablet=”10px|10px|10px|10px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” global_module=”4543″ locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” custom_padding_last_edited=”off|tablet” _builder_version=”4.6.6″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”0px||0px||true|false” custom_css_main_element=”align-items: center;” border_radii=”on|3px|3px|3px|3px” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding_last_edited=”off|tablet”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” text_font=”||||||||” text_font_size=”20px” text_orientation=”center”]<\/p>\n

Join us<\/h4>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” custom_padding_last_edited=”on|tablet” module_class=”row-social-media” _builder_version=”4.6.6″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding_tablet=”0px||0px||true|false” custom_padding_phone=”” custom_css_main_element=”align-items: center;” border_radii=”on|3px|3px|3px|3px” width__hover_enabled=”off|desktop”][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde-1.jpg” title_text=”receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde” url=”https:\/\/www.instagram.com\/azeiteazeitonaverde\/” url_new_window=”on” hover_icon=”%%298%%” _builder_version=”4.7.6″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/plantas-secas-diana-bastos-eira-erva-moura-connected-with-azeitona-verde-quinta-biologica.jpg” alt=”Plantas secas” title_text=”Plantas secas” url=”https:\/\/www.youtube.com\/channel\/UCypKigzijq0E9gPse0ZpCkA” url_new_window=”on” hover_icon=”%%307%%” _builder_version=”4.7.7″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde-1.jpg” title_text=”chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde” url=”https:\/\/www.pinterest.pt\/azeitonaverde\/” url_new_window=”on” hover_icon=”%%293%%” _builder_version=”4.7.0″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde.jpg” title_text=”chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde” url=”https:\/\/www.facebook.com\/azeitonaverde.pt” url_new_window=”on” hover_icon=”%%291%%” _builder_version=”4.7.0″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Popup – #video” module_id=”video” module_class=”popup” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”0px|0px|0px|0px|true|true” da_is_popup=”on” da_popup_slug=”video” da_disable_devices=”off|off|off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.7.0″ _module_preset=”default” width=”100%” max_width=”100%” custom_padding=”0px|0px|0px|0px|true|true”][et_pb_column type=”4_4″ _builder_version=”4.7.0″ _module_preset=”default”]<\/p>\n

[et_pb_video src=”https:\/\/www.youtube.com\/watch?v=tkKVHhJKFuw” _builder_version=”4.7.0″ _module_preset=”default”][\/et_pb_video]<\/p>\n

[\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

#CONNECTED with chef Jo\u00e3oRicardoAlves Meet Jo\u00e3o Ricardo Alves, the chef in Arkhe Restaurant who combines passion, technique, careful study and creativity with a strong environmental awareness. With the combination of these elements, he proposes an innovative and modern vegetable-based cuisine.ContentsThe chefArkhe RestaurantHazelnut and herb pesto recipeThe chef With a background in classical French cuisine, his […]<\/p>\n","protected":false},"author":1,"featured_media":4461,"parent":2937,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-3561","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nJo\u00e3o Ricardo Alves • Azeitona Verde<\/title>\n<meta name=\"description\" content=\"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jo\u00e3o Ricardo Alves • Azeitona Verde\" \/>\n<meta property=\"og:description\" content=\"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/\" \/>\n<meta property=\"og:site_name\" content=\"Azeitona Verde\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/azeitonaverde.pt\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-28T16:37:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"21 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/\",\"url\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/\",\"name\":\"Jo\u00e3o Ricardo Alves • Azeitona Verde\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/azeitonaverde.pt\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg\",\"datePublished\":\"2020-11-20T16:53:40+00:00\",\"dateModified\":\"2020-12-28T16:37:19+00:00\",\"description\":\"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/#primaryimage\",\"url\":\"https:\\\/\\\/azeitonaverde.pt\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg\",\"contentUrl\":\"https:\\\/\\\/azeitonaverde.pt\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg\",\"width\":1024,\"height\":1365},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/joao-ricardo-alves\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"#connected\",\"item\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/connected\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Jo\u00e3o Ricardo Alves\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/\",\"name\":\"Azeitona Verde\",\"description\":\"A vida ao natural\",\"publisher\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#organization\",\"name\":\"Azeitona Verde\",\"url\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/azeitonaverde.pt\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/logo-azeitona-verde.png\",\"contentUrl\":\"https:\\\/\\\/azeitonaverde.pt\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/logo-azeitona-verde.png\",\"width\":668,\"height\":50,\"caption\":\"Azeitona Verde\"},\"image\":{\"@id\":\"https:\\\/\\\/azeitonaverde.pt\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/azeitonaverde.pt\",\"https:\\\/\\\/www.instagram.com\\\/azeiteazeitonaverde\\\/\",\"https:\\\/\\\/www.pinterest.pt\\\/azeitonaverde\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCypKigzijq0E9gPse0ZpCkA\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Jo\u00e3o Ricardo Alves • Azeitona Verde","description":"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/","og_locale":"en_US","og_type":"article","og_title":"Jo\u00e3o Ricardo Alves • Azeitona Verde","og_description":"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.","og_url":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/","og_site_name":"Azeitona Verde","article_publisher":"https:\/\/www.facebook.com\/azeitonaverde.pt","article_modified_time":"2020-12-28T16:37:19+00:00","og_image":[{"width":1024,"height":1365,"url":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"21 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/","url":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/","name":"Jo\u00e3o Ricardo Alves • Azeitona Verde","isPartOf":{"@id":"https:\/\/azeitonaverde.pt\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/#primaryimage"},"image":{"@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/#primaryimage"},"thumbnailUrl":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg","datePublished":"2020-11-20T16:53:40+00:00","dateModified":"2020-12-28T16:37:19+00:00","description":"Jo\u00e3o Ricardo Alves is a chef at the Arkhe restaurant, where he proposes an innovative and modern plant-based cuisine.","breadcrumb":{"@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/#primaryimage","url":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg","contentUrl":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/chef-joao-ricardo-alves-restaurante-arkhe-connected-azeite-biologico-virgem-extra-azeitona-verde.jpg","width":1024,"height":1365},{"@type":"BreadcrumbList","@id":"https:\/\/azeitonaverde.pt\/en\/connected\/joao-ricardo-alves\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/azeitonaverde.pt\/en\/"},{"@type":"ListItem","position":2,"name":"#connected","item":"https:\/\/azeitonaverde.pt\/en\/connected\/"},{"@type":"ListItem","position":3,"name":"Jo\u00e3o Ricardo Alves"}]},{"@type":"WebSite","@id":"https:\/\/azeitonaverde.pt\/en\/#website","url":"https:\/\/azeitonaverde.pt\/en\/","name":"Azeitona Verde","description":"A vida ao natural","publisher":{"@id":"https:\/\/azeitonaverde.pt\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/azeitonaverde.pt\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/azeitonaverde.pt\/en\/#organization","name":"Azeitona Verde","url":"https:\/\/azeitonaverde.pt\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/azeitonaverde.pt\/en\/#\/schema\/logo\/image\/","url":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/10\/logo-azeitona-verde.png","contentUrl":"https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/10\/logo-azeitona-verde.png","width":668,"height":50,"caption":"Azeitona Verde"},"image":{"@id":"https:\/\/azeitonaverde.pt\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/azeitonaverde.pt","https:\/\/www.instagram.com\/azeiteazeitonaverde\/","https:\/\/www.pinterest.pt\/azeitonaverde\/","https:\/\/www.youtube.com\/channel\/UCypKigzijq0E9gPse0ZpCkA"]}]}},"_links":{"self":[{"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/pages\/3561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/comments?post=3561"}],"version-history":[{"count":0,"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/pages\/3561\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/pages\/2937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/media\/4461"}],"wp:attachment":[{"href":"https:\/\/azeitonaverde.pt\/en\/wp-json\/wp\/v2\/media?parent=3561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}