Varieties of Spanish olives differ thus producing oils with different flavours, some olive oils are better for example with salads or fish, others with red meats and for marinading. Here we have a simple guide detailing the most popular varieties of Spanish olive oil, a guide to flavour and suggested uses.
Arbequina: Quite a fruity oil often with hints of almond, good with salads, escalivada and seafood.
Picual: Good depth and quite intense flavour with mild bitterness. Accompanies red meats and tuna, also good for frying.
Hojiblanca: Fruity with a nutty finish, ideal with pasta dishes, salads, poultry and seafood.
Verdial: Fruity yet sweet, this oil is ideal for salads, dressings, and a good oil for gazpacho recipes.
There are many more types of olives and olive oils available, those detailed above are ideal for keeping in the kitchen, are excellent "all rounders" and can be used in every day cooking. Remember to store your olive oil away from direct sunlight and at room temperature. Olive oils, as a general rule should be used within 12 months from the date of production.
No comments:
Post a Comment