Spanish Olive Oil

When it comes to olive oil, Spain stands out as a top producer of some of the best quality oils in the world. Whether you're a connoisseur looking for a unique flavour or just a cooking enthusiast looking for a delicious ingredient, Spanish olive oil is sure to please. But what makes it so special?

When it comes to creating unique and flavourful olive oil, Spain's climate is a major factor. Olive trees thrive in the Mediterranean climate found throughout much of the country, with hot, dry summers and mild winters. This combination allows for ample time for the olives to mature on the tree before they are picked. The combination of warm temperatures and access to plenty of sunlight helps the olives develop their rich flavour and aroma. Additionally, because of its location near the sea, Spanish olive oil typically has a milder taste than other varieties from around the world.

In short, it's the perfect climate for producing delicious olive oil. The combination of heat, sunlight, and the right amount of rainfall gives Spanish olive oil its distinctive flavor and aroma.

How to use Spanish olive oil

In Spain, olive oil is used as a base for sauces and dressings, as well as for frying and sautéeing. It is used to make alioli and is often drizzled over cold soups such as gaspacho and salmorejo. Use it to create simple salad dressings or to enhance the flavour of grilled sardines or roasted vegetables. It can also be used in place of butter when baking cakes and biscuits.

Olive oil is the starting point for classic Spanish dishes like arroz negro (black rice with seafood) and pan-fried sea bass with piquillo peppers. Use it to fry padron peppers or to make gambas al ajillo (sizzling garlic prawns).