Special RECIPES – Spanish Tapas

POTATO OMELETTE Preparation Slice the potatoes and the onions and fry them in olive oil until they are golden and crisp. Beat the eggs and mix with the potatoes and the onion. Fry the omelette in a frying pan with a little olive oil. Turn the omelette over with a plate and fry on the other side. Leave it in the pan until the eggs set, about 3 or 4 minutes. Cut the omelette into small squares to serve as a “tapa”. Accompany with peppers fried in olive oil. Ingredients 1kg of potatoes 5 eggs 1/2 cup of olive oil 2 large onions Salt Pepper TOMATO COCKTAIL STICKS Preparation Skin… Read More

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Spain is the first world producer of olive oil

Olive oil is one of the most representative products of Spanish agri-food exports. This is demonstrated, by way of example, the following data: Spain is the first world producer of olive oil, with an average annual production of 1,300,000 tons, reaching 1,848,000 in recent campaigns. With more than 300 million olive trees covering more than 2 million hectares, its cultivated area represents more than 25% of the world’s olive area. Spain is also the first world exporting country, with an annual average in the last 5 years of some 850,000 tons exported, reaching 1,150,000 tons in 2014. Spanish Olive Oil is exported to more than 180 countries on 5 continents,… Read More

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The province of Córdoba (Spain) produced 12% of the world’s total olive oil last season

Córdoba.- The province produced 12% of the world total of JUNTA DE ANDALUCÍA last year – Archive CÓRDOBA, 17 Aug. (EUROPA PRESS) – The province of Córdoba produced last year more than 365,000 tons of olive oil, 12% of the world total and a fifth of Spanish production, as reported by the territorial delegate of Agriculture, Livestock, Fisheries and Sustainable Development of the Board , Araceli Hair. In Córdoba there are 185 oil mills. The provincial average stands at 2,016 tons of oil per mill. Total sales from mills reach 303,282 tons, of which 22,099 correspond to the month of July. These sales represent 23% national, only surpassed by Jaén. By regions, the Subbética… Read More

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The acidity of olive oil and its flavor

Do you think that the higher acidity of a stronger or more intense olive oil is its flavor? It is a fairly common misconception, since one thing is acidity and another thing quite different is the content of fatty acids (oleic, linoleic, etc.), which may indeed have to do with certain sensory attributes of olive oil. We will see it below in a practical and enjoyable way … Index of contents 1 What is the acidity of olive oil? 1.1 Heartburn is only detected with laboratory tests 1.2 Tell me what you presume and I will tell you what you lack 1.3 The acidity of olive oil as a commercial… Read More

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What makes a good olive oil?

Let’s start with three things every extra virgin olive oil needs to have. 1.Fruitiness Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity. 2.Bitterness Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue. 3.Pungency Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil. What makes an award-winning olive oil? To be among the world’s best, an olive oil needs to exhibit outstanding character. 4.Complexity Exceptional olive oils send us on… Read More

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