Extra virgin olive oil in gastronomy

Spanish Extra Virgin Olive Oil in gourmet gastronomy

This post will take you on a sensory journey, discovering how Spanish EVOO is not just an ingredient, but the soul of gourmet gastronomy, transforming simple recipes into memorable culinary experiences.

Oil: Spain’s liquid gold

Spain is not only renowned for its rich history, vibrant culture and dreamy landscapes, but also as the world’s largest producer of extra virgin olive oil, a culinary treasure that exudes tradition and passion. Each drop of EVOO encapsulates the effort and dedication of generations of olive growers, who cultivate olives under the Mediterranean sun that will be pressed to obtain this elixir of life.

A sensory journey with EVOO

Spanish extra virgin olive oil is an invitation to experience a range of flavors and aromas: from fruity notes and fresh herbs to hints of almond and green tomato. Its versatility makes it a must in gourmet cooking, capable of elevating any dish, whether sprinkled on freshly baked toast or emulsified in a delicate vinaigrette.

Olive gastronomy

Spanish gastronomy, with EVOO as the main ingredient, offers a wide range of recipes that seduce the palate. Here are some ideas to incorporate this liquid gold in your kitchen:

  1. Salmorejo Cordobés: A cold soup, creamy and full of flavor, perfect for hot days, where the EVOO enhances the texture and taste of tomato and garlic.
  2. Orange and Cod Salad: A bold combination of flavors where the EVOO unites the ingredients, balancing the sweetness of the orange with the saltiness of the cod.
  3. Avocado and Salmon Toast: The final touch of a good splash of AOVE on this toast takes the dish to another level, providing brightness and an unmatched softness.

EVOO: More than an ingredient

Incorporating Spanish extra virgin olive oil into your diet not only enriches your meals but also embraces a healthy lifestyle. Rich in antioxidants and healthy fats, EVOO is a mainstay of the Mediterranean diet, known for its heart and longevity benefits.

Here are some gourmet recipes that incorporate extra virgin olive oil (EVOO) as a star ingredient, demonstrating its versatility and ability to elevate any dish to a culinary masterpiece.

Zucchini Carpaccio with EVOO and Parmesan cheese

Ingredients:

  • 2 medium zucchini, thinly sliced
  • 100 g Parmesan cheese, sliced
  • 50 ml of extra virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh basil leaves for decoration

Instructions:

  1. Arrange the zucchini slices on a large plate, forming an even layer.
  2. Drizzle the lemon juice over the zucchini and then dress with the extra virgin olive oil.
  3. Season with salt and black pepper to taste.
  4. Distribute the Parmesan cheese slices over the zucchini.
  5. Garnish with fresh basil leaves just before serving.

2. Beet Hummus with EVOO

Ingredients:

  • 400 g of cooked and drained chickpeas
  • 200 g cooked beets
  • 2 cloves garlic, peeled
  • 30 ml extra virgin olive oil, plus extra for serving
  • 2 tablespoons tahini (sesame paste)
  • Juice of 1 lemon
  • Salt and cumin to taste
  • Sesame seeds and fresh parsley for garnish

Instructions:

  1. In a food processor, combine the chickpeas, beets, garlic, tahini, lemon juice, salt and cumin.
  2. Process until a homogeneous and creamy mixture is obtained.
  3. While mixing, gradually pour in the extra virgin olive oil until fully integrated.
  4. Serve the hummus on a plate, create a small well in the center and add a little more EVOO.
  5. Garnish with sesame seeds and fresh parsley. Serve with pita bread or vegetable crudités.

3. Tomato, AOVE and Basil Bruschettas

Ingredients:

  • 1 baguette, cut into slices
  • 4 ripe tomatoes, chopped
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • Fresh basil leaves, chopped
  • 2 cloves garlic, peeled
  • Salt and black pepper to taste

Instructions:

  1. Toast the baguette slices until golden brown and crispy.
  2. Rub one side of each slice with the garlic clove.
  3. In a bowl, mix the chopped tomatoes with the basil, extra virgin olive oil, salt and pepper.
  4. Place a spoonful of the tomato mixture on each slice of baguette.
  5. Finish by drizzling a little more EVOO over each bruschetta before serving.

Conclusion

Spanish extra virgin olive oil is a jewel of world gastronomy, an ingredient that knows no borders and continues to inspire chefs and aficionados alike. We invite you to open a bottle of EVOO and let its aroma and flavor guide you on your next culinary adventure. Because let’s remember, every dish seasoned with this liquid gold is not just a meal, it is a celebration of life.

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