Far from Andalusia, in the Montes de Toledo and on the plains of Ciudad Real, grows one of the most widely planted varieties in Spain. Cornicabra gives intense, aromatic and remarkably stable oils, and it is one of the great unknowns for consumers.<\/p>\n\n
In short<\/p>\n
One look at a Cornicabra olive explains its name: it is long, asymmetrical and curved at the tip, like a small horn. It is grown mainly in Castilla-La Mancha<\/strong>, especially in Toledo and Ciudad Real, and also in parts of Madrid and Badajoz. It is the basis of the Protected Designation of Origin Montes de Toledo<\/strong>, which covers only oils of this variety.<\/p>\n Cornicabra groves are mostly traditional and rain-fed, with cold winters and very hot summers. It is a hardy, late-ripening tree that copes well with frost and drought.<\/p>\n\n Good Cornicabra oils sometimes recall the thyme or rosemary of the Mediterranean scrubland around their groves. With riper olives, the oil becomes sweeter, with notes of ripe fruit and nuts.<\/p>\n\n Cornicabra combines a very high oleic acid content with a notable amount of polyphenols. Together with Picual, this makes it one of the varieties most resistant to oxidation: it stays fresh for longer and stands up well to cooking temperatures.<\/p>\n It is an excellent choice if you want an everyday oil with character, equally good for dressing, stewing or frying.<\/p>\n\nWhat Cornicabra olive oil tastes like<\/h2>\n
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One of the most stable varieties<\/h2>\n
Pairings<\/h2>\n
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