4 Spanish Olive Oils To Try

 

 

Buon Giorno, Buenas Días, Good Morning, Ladies and Gentlemen,

 

The lengthy history on Spanish Olive Oil Production has taken an unexpected twist. Botanists, chemists, sommeliers, journalists, restaurateurs, olive oil makers and Chefs have been laboriously working their way back to concentrate on the specific Oil´s  natural starting point; the fruit itself.

 

The Parador Hotel Network ( www.parador.es ) which is the Government owned Hotel Chain, consisting of 93 Hotels, 50% which are reformed and renovated castles, monasteries, palaces, manor houses or mansions, convents and former fortresses throughout Spain and its islands and the other 50% modern purpose built yet with an extraordinaire flair to them.

 

The Parador Hotel Network has been providing its guests with Olive Oil Tastings and Presentations which are of great interest. A handful of the Olive Oils we have tasted are:

 

1) ALMAZARAS DE LA SUBBÉTICA :

 

Designation of Origin:  Carcabuey, Cordóba, Andalusia

 

Production: Ecological Organic Method

 

Tasting Notes:  green apple, herbs and spearmint

 

Olive Varieties: 100% Hojiblanca.

 

 

2)  ALMAZARAS DE LA SUBBÉTICA:  

 

Conventional Method and Tasting Notes: lightly almond, reflecting an unusual equilibrium with bitter and spicy notes.

 

Olive Varieties: Picuda and Hojiblanca.

 

3) ACEITES CAMPO LIVA:

 

Designation of Origin:  Pegalajar, Jaén, Andalusia

 

Production: Conventional

 

Tasting Notes: green almonds, aromatic herbs and green apple

 

Olive Varieties:  Frantoio, Hojiblanca and Arbequina.

 

4)  RODAU

 

Designation of Origin: Torroella de Fluvià, Girona, Catalonia 

 

Production:  Conventional

 

Tasting Notes: Mature fruit, green apples and green almonds

 

Olive Varieties:  Arbequina, Hojiblanca, Koreneiki.  

 

 

Enjoy,

Margaux Cintrano.

 

*** Report Published in full depth in Spain by Margaux Cintrano.