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Extra virgin olive oil is much more than an essential ingredient in the Mediterranean diet. Discover the essence of EVOO.
The world of gastronomy is full of surprises, and often the best flavors come from seemingly simple combinations that, when used correctly, can completely transform a dish.
This post explores how gourmet olive oil can transform traditional German dishes, offering food lovers a new way to enjoy their classic flavors with a gourmet twist.
Tuna tataki, a culinary technique that finds its roots in Japanese cuisine, has become a dish appreciated worldwide for its simplicity and the purity of its flavors.
Giving the gift of gourmet olive oil is not only an elegant gesture, but also an invitation to explore a rich culinary tradition that has been perfected over the centuries in Spain.
This oil, with its subtle bitter and spicy notes, is perfect for dressing salads, fish dishes and grilled meats. The elegance of EVOO (Extra Virgin Olive Oil) Spanish gourmet olive oil, obtained through early harvesting and cold extraction of the green oil, is a culinary jewel appreciated for its exceptional quality and flavor. This early harvesting technique allows us to obtain oils with a higher concentration of antioxidants, polyphenols and fresh fruit aromas. Cold extraction preserves these qualities, producing an extra virgin olive oil (EVOO) of great intensity and complexity of flavors, with herbaceous notes and a characteristic bitterness and spiciness that enhance the gastronomic experience in gourmet and haute cuisine dishes. The varieties of EVOO Elite olives: from fruit to plate Gourmet olives are carefully selected, offering a wide range of flavors and textures. From Greek Kalamata to Spanish Manzanilla, each variety brings its uniqueness to dishes, appetizers and infused oils. Spanish olives, renowned for their exceptional quality and flavor, offer a wide variety to enjoy as an aperitif or to accompany gourmet dishes. Among the most outstanding options are: These Spanish olive varieties offer a range of unique flavors and textures, ideal to accompany any gastronomic occasion with an unmistakable Mediterranean touch. Regarding the classic dressings: Classic dressings for Spanish olives offer a wide range of flavors that enhance their natural profile and make them a delicious snack. Some of the more traditional dressings include: Olive spherification: innovation in gastronomy Olive spherification is a modern culinary technique that encapsulates the pure flavor of the olive in small spheres. This culinary innovation is used in gourmet dishes to surprise with explosions of flavor. Oil spherifications represent a culinary innovation that transforms the gastronomic experience by capturing pure essences in small spheres. In cooking, these spherifications are used as surprise elements or to add flavor intensity to gourmet dishes. Its versatility allows its use as decoration in starters, providing a touch of elegance and originality. Moreover, these spheres or pearls of oil, when they explode on the palate, release their authentic flavor, intensifying the taste profile of various dishes, from salads to signature entrees. The tapenade or olive pate Tapenade is an exquisite paste of olives, anchovies, capers, olive oil and garlic, which has captivated palates for its robust and versatile flavor. Originally from the Mediterranean region, this paste of smooth consistency and dark color is a renowned culinary addition. Its flavorful profile combines the acidity of the olives with the salty depth of the anchovies and the spicy touch of the capers, creating a harmony of flavors that adapts perfectly to multiple preparations. This condiment is extremely versatile: it can be spread on toasted bread as an appetizer, used as a salad dressing or used to enhance the flavor of meats and fish. The combination of carefully selected ingredients results in a delicious pasta that brings out the Mediterranean essence in every bite. Its deep and complex taste profile makes it an indispensable element in the kitchen, adding an explosion of flavors to various culinary recipes. Relationship of Tapenade with Mediterranean Garum Tapenade, with its characteristic mixture of olives, anchovies and capers, is reminiscent of garum, an ancient fermented fish sauce, popular in classical Rome and Mediterranean cultures. Although different in their preparation, both condiments share the intensity of flavors and their historical use in Mediterranean gastronomy. Garum, made from fermenting fish, added a salty and umami touch to ancient dishes, while tapenade, with its earthy and saline ingredients, continues that tradition in contemporary cuisine, highlighting the richness of Mediterranean flavors. This historical connection between tapenade and garum shows the persistence of authentic flavors and the enduring influence of condiments in Mediterranean gastronomy over time. Gourmet experiences and pairings Gourmet oil products offer a unique sensory experience. EVOO pairs perfectly with white or sparkling wines, while gourmet olives complement cheese or charcuterie platters. Olive spherifications are ideal to surprise in signature dishes and gourmet cocktails. Conclusions Gourmet oil products are much more than culinary ingredients; they represent excellence, diversity and innovation in gastronomy. To explore these products is to enter a universe of flavors, textures and culinary possibilities that delight the senses and awaken creativity in the kitchen.
The world of extra virgin olive oil is nourished by a diversity of olives, each one contributing its uniqueness to the quality and flavor of the final product.
Green olive oil, also known as EVOO (Extra Virgin Olive Oil), represents the highest expression of quality and purity in the world of oils.
Olive oil from Valencia: a producing region Get ready to taste the sun! Every olive grove in Valencia, Spain, is special in its own way; with its temperate Mediterranean climate and rolling hills and mountains, it is easy to see why this region has developed a world-famous reputation for producing some of the highest quality olives and olive oils. As you stroll among the olive trees, you will be mesmerized by the incredible variety of aromas, textures and flavors that these olives produce, from fruity to nutty to herbaceous. And even if you know nothing about olive oil production, there is much to discover here. From historic farmhouses to communal kitchens where locals share the secrets of cooking with locally produced ingredients, every corner of this beautiful region promises an unforgettable experience. If you are looking for a culinary adventure out of the ordinary, full of culture, art and flavor, the Valencian community will surprise you. The benefits of Spanish EVOO compared to other oils Today, Spanish extra virgin olive oil (EVOO) has gained renewed attention in cooking circles, but if you want to up your culinary game, it’s worth taking a closer look at some of the differences. If you want the delicious flavor profile that Spanish olive oil is known for, it may be worth considering. With its unique combination of sweet and acidic notes, Valencian EVOO can offer a pleasant and complex experience to the palate. As for what sets it apart from other oils in Spain, a key factor is the climate in which the olives are grown; situated along the sunny Mediterranean Sea, Valencia enjoys mild temperatures throughout the year, which helps the olives acquire richer flavors. Other oils also have their merits, Valencian oil stands out for its unique aromatic and taste complexities, perfect for those looking to add a new touch to any cuisine. Award-winning Valencian EVOO Valencian EVOO has become something of a rockstar in the world of olive oil, having won numerous awards and recognitions over the years. Its position as one of the best extra virgin olive oils in Spain according to the Guía Benéfica de los Aceites de Oliva Virgen Extra de España 2021, prepared by the Spanish Ministry of Agriculture. So the next time you pick up your bottle of Valencian EVOO for cooking or marinating, take a moment to appreciate that you have in your hands an internationally awarded oil. Share some recipes that use this delicious oil Olive oil is a superstar in the kitchen. It is rich in nutrients, versatile and adds a unique flavor to countless dishes. There are endless recipes you can make with this delicious oil, but here are some of our favorites. Start the day with some tasty scrambled eggs cooked in olive oil, or simply a slice of toast with tomato and extra virgin olive oil. For lunch, try a light salad of tuna poached in olive oil with warm pita bread and olives. And for dinner, nothing better than the comforting taste of a pork tenderloin roasted with herbs, sautéed with olive oil and sprinkled with salt and pepper. When it comes to cooking, there is no better way to prepare some culinary classics than using this hearty and healthy kitchen staple: olive oil! So go ahead, let your taste buds take over as you explore the wonderful world of olive oil. Gourmet oil: from golden to green The truth is that traditionally an extra virgin olive oil of the highest quality has been considered a golden color, does the phrase “liquid gold” ring a bell? The truth is that these oils are exquisite, but for all those who love gourmet products, green oil is winning the game. The early harvesting of the olives, together with a process of cold extraction of the oil, achieves an authentic delight for lovers of gastronomy. Want to know more about green oil? Visit this Green Oil post. Where to buy this green oil? If you are looking for a delicious Valencian extra virgin olive oil (EVOO) of superior quality, you are in luck! Valencian EVOO is not only famous for its flavor, but is also produced with a commitment to ethical practices. Fortunately, nowadays it is easier than ever to find top quality Valencian EVOO, regardless of where you live. Online stores offer this high quality directly from the region at reasonable prices, and some also offer delivery services so you don’t have to leave home. If you want to buy an oil from Valencia of the best quality and with all the guarantees, in Grenade Olive Oil you will find an extraordinary oil, homegrown and cold extraction. So go ahead, treat yourself (or someone else) to this highly demanded product for the most demanding palates today, it’s worth it. Don’t wait any longer and visit our online store.
A Brief History of Olive Oil in Spain Spain is one of the world’s largest producers of olive oil, and the history of olive oil production in the country dates back centuries. Today, Spanish olive oil is prized for its high quality and unique flavor, and it is used in a variety of dishes both inside and outside of Spain. In this blog post, we’ll take a look at the history of olive oil production in Spain, as well as some of the different types of olive oil that are produced in the country. Olive Oil Production in Spain Olive oil production in Spain dates back to at least the 8th century BCE, when the Phoenicians began planting olive trees in what is now Andalusia. Olive oil quickly became an important part of Spanish culture and economy, and by the 16th century, Spain was exporting olive oil to other parts of Europe. Today, Spain is the world’s third-largest producer of olive oil, behind Italy and Greece. The vast majority of Spanish olive oil is produced in Andalusia and Valencian Community, where the climate is ideal for olive trees. Types of Spanish Olive Oil There are two main types of Spanish olive oil: virgin and extra-virgin. Virgin olive oil is made from the first cold pressing of olives and has a acidity level below 2%. Extra-virgin olive oil is made from the first cold pressing of olives that have been carefully selected for their high quality, and it has an acidity level below 0.8% Spanish olive oils are also classified by their flavor profile. Fruity olive oils have a strong flavor with notes of green apples or other fruits. These types of olive oils are typically made from early-harvest olives. Mature olive oils have a more mellow flavor and are usually made from olives that have been allowed to ripen longer on the tree. Finally, intense or robust olive oils have a strong flavor that can be slightly bitter or spicy. These types are made from late-harvest olives that have been pressed multiple times. Varieties of olive trees The following is a list of the different varieties of olive trees that are used to produce olive oil. Each type of olive tree has its own unique characteristics that affect the taste, color, and texture of the olive oil produced from it. Arbequina Olive Tree The Arbequina olive tree is native to Spain and produces small, dark green olives. The oil from these olives is fruity and has a light, delicate flavor. It is also one of the most disease-resistant olive trees. Cornicabra olive tree This type of olive tree stands out for its resistance to cold, drought and limestone soils. This is why it is mainly found in the centre of the peninsula. Its oil is normally used for stewing and its oil has a high quantity of oleic acid, which makes it very stable. It is a traditional and rustic variety, but of great interest. Blanqueta olive tree It is a variety of olive tree located in the Valencian Community. It is resistant to cold, but not enough to withstand frost. Like the cornicabra, it is highly resistant to drought and limestone. The productivity of this variety is very high and quite regular. Picual Olive Tree The Picual olive tree is native to Spain and produces large, dark green olives. The oil from these olives is very flavorful and has a strong, pungent aroma. It is also one of the most disease-resistant olive trees. Alfafarenca olive tree Variety of olive that takes its name from the town of Alfafara in Alicante. In the Spanish Levante region it is also known as alfafarenca. In addition to its province of origin, it is grown in Valencia and Albacete. This variety produces virgin olive oils in which bitterness and spiciness are perfectly balanced. On the nose, it stands out for its banana and ripe tomato notes. Gordal Sevillana This is undoubtedly one of the most famous olive varieties in the world. The gordal sevillana is mainly used in the production of table olives, where it stands out for its large size, which differentiates it from the rest of the varieties. It is grown mainly in Seville, although it has successfully spread to other areas of the country. It is not usually used for oil production as its fat yield is very low. Valencian Manzanilla It is the queen variety of the Valencian Community, as it can be found both in the province of Valencia and in Alicante. In the Spanish Levante region it is also known by the name of manzanilla. It produces intensely fruity extra virgin olive oils, with a light spiciness and bitterness. It is also notable for its notes of freshly cut grass, almonds and apples. Conclusion Whether you’re looking for a fruity extra-virgin olive oil to use in salads or a robust virgin olive oil for cooking, you’re sure to find what you’re looking for among the many types of Spanish olive oils on the market today. We produce high quality olive oils that are sure to satisfy any taste preference. So grab a bottle and start cooking with the flavours of Spain today. Don’t forget to check the “Denominación de Origen Protegida (DOP)” seal on your bottle, which guarantees that the olive oil is produced in a specific region of Spain and meets high production standards. Happy cooking! Discover Grenade Olive oil extra virgin olive oil.