Olive oil isn’t just an ingredient in Spain—it’s a way of life. Spain is the world’s leading producer of olive oil, and it plays a starring role in both Spanish cuisine and culture. If you want to learn more about olive oil in Spain, here’s some info to help you get started!
Picual Extra Virgin Olive Oil
One of the most important types of olive oil in Spain is Picual extra virgin olive oil.
Picual olive oil has a vibrant green color and a strong fruity flavor, and it’s made by cold-pressing the olives to get the highest-quality extra virgin status.
It’s rich in polyphenols, free fatty acids, oleic acid, and other chemical components that give it a high nutritional value.
How to use olive oil in the kitchen
Spanish olive oil is incredibly versatile. You can use it for just about any cooking method: sautéing, grilling, roasting, frying, and baking. You can also drizzle it over a finished dish for extra flavor.
Spanish olive oil pairs particularly well with balsamic vinegar or other vinegars.
For the best flavor, remember to store it properly, away from light and heat.
Purchasing and Quality Assurance
When you buy Spanish olive oil, pay attention to order processing times and shipping options. Look for quality indicators, too. For example, the best olive oils have a high smoking point (around 415° F), polyphenol counts around 375 mg/kg, and a free fatty acid (FFA) content of about 0.1%.
Putting It All Together
Spanish olive oil stands out for its exceptional quality and versatility. Whether you’re drizzling it on a salad or using it to sautee vegetables, choosing a high-quality olive oil from Spain can elevate your cooking and benefit your health.