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Which oil to use raw and always get it right
There is a huge difference between seasoning out of habit and finishing a dish with intention. When someone asks which oil to use raw, they are really asking what aromatic profile that tomato, that burrata, that fish or that toast needs to measure up. And not just any oil will do. When used raw, oil doesn’t merely accompany — it rules.
In Spanish cuisine, where ingredients are regarded as part of the heritage, choosing the right ...
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Premium Arbequina oil review: what to look for
There are oils for cooking and oils that transform a table. A good premium Arbequina oil review shouldn't stop at whether it's "good" or "goes down smoothly." High-end Arbequina demands more: clear origin, impeccable extraction, real freshness, and a sensory profile that justifies its place among Spain's most prized gourmet EVOOs.
The Arbequina variety holds a privileged place in the European premium pantry because ...
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The best extra virgin olive oil: a real guide to choosing well (and not getting it wrong)
Choosing a good extra virgin olive oil (EVOO) isn't as simple as it seems.
I see it every day: labels that say a lot but explain little, prices that don't always reflect quality, and technical terms that confuse rather than help.
And yet, EVOO is probably the most important product in our cuisine.
I'm Israel Romero, and at Made in Spain Gourmet I've spent years ...
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Monsieur Pegó Early Harvest Picual EVOO: when oil becomes art
In the universe of extra virgin olive oil, where excellence already seems a starting point, there are projects that go one step further. They don't just pursue quality. They seek to move, to surprise, and to endure. Monsieur Pegó is one of them.
Talking about this early-harvest EVOO is talking about a new way of understanding gastronomic luxury: a perfect fusion of product, design and ...
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Olive oil — extra virgin — Olvero: Jaén's EVOO that redefines origin
In the world of extra virgin olive oil, where excellence seems like a starting point rather than a goal, there are projects that don’t aim to be just another one… but to set the course. Olvero is one of them.
From the heart of Jaén, this EVOO represents a new way of understanding culinary luxury: uncompromising authenticity, absolute control of the process, and a radical respect for the origin. Here there is no ...
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From Spain's dehesas and olive groves to your table
[caption id="attachment_31971" align="aligncenter" width="900"]What an Iberian montanera looks like in the Dehesa of Extremadura[/caption]
Ham and olive oil: the best combination
Talking about Spain means talking about a privileged territory. A country where the sea meets the mountains, where rivers irrigate fertile valleys, and where biodiversity is part of everyday life. It is no coincidence that nearly 100 million people visit ...
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What are polyphenols in extra virgin olive oil and why do they make a difference?
[caption id="attachment_32506" align="aligncenter" width="600"] Premium Early Harvest Picual EVOO, Elogio[/caption]
When we talk about real extra virgin olive oil (EVOO), there's one word that appears more and more and that is worth understanding well: polyphenols. It's not a fad, it's not empty marketing, and it's not a concept reserved only for experts. Polyphenols are, quite simply, one of ...
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The real traceability of extra virgin olive oil (EVOO) is not only audited: it is understood, explained, and can be told
In recent years, the word "traceability" has become one of the major marketing arguments in the agri-food sector. Especially in olive oil. QR codes, digital platforms, grandiose claims about control and auditing... but very rarely a clear and honest explanation of what really matters: the true origin of the product and how it gets from the field to ...
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Early Harvest: when olive oil becomes a signature creation
In the world of extra virgin olive oil there’s one word that changes everything: early harvest.
It’s not a trend, nor just a pretty label. It’s a way of understanding the olive grove, time, and absolute respect for the raw material.
At Made in Spain Gourmet we talk a lot about quality, but early harvest goes one step further. It’s about exacting standards, restraint, and precision. And that’s why these oils are unique, complex… and ...
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The Cornicabra olive: the soul of Castilla-La Mancha turned into oil
There are oils that don't try to please everyone right away.
They seek to tell a story—the story of a rugged, honest region deeply tied to the land. The Cornicabra olive is exactly that: character, authenticity, and a distinctly marked identity that was born in Castilla-La Mancha and is now recognized around the world.
At Made in Spain Gourmet we champion products with personality, the ones that speak plainly. And the ...
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The Sikitita Olive: Andalusia's New Gem Conquering the World
In the world of extra virgin olive oil, not everything is centuries-old tradition.
There is also well-crafted innovation, respect for origins, and a look toward the future. And that's where the Sikitita olive comes in, a young variety, but already considered one of the most gourmet and surprising on the Spanish olive oil scene.
Andalusia, the land of olives par excellence, never stops reinventing itself. And the Sikitita is clear proof ...
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Lagar del Soto Organic Manzanilla Cacereña EVOO: The Favorite Extra Virgin Olive Oil in Europe
A Treasure of Spanish Gastronomy Loved Across the European Union.
When we talk about high-quality Spanish cuisine, one of the products that stands out on the international table is Extra Virgin Olive Oil (EVOO). In particular, Lagar del Soto EVOO from the Jacoliva brand, a top-quality organic oil, has been gaining recognition in prestigious markets ...