Choosing organic oil does not end with the logo: within organic there are as many flavours as olive varieties. A Picual from Ja\u00e9n and an Arbequina from Almer\u00eda have little in common on the palate. This guide helps you find the variety that suits your cooking and suggests organic oils from our producers for each one.<\/p>\n\n
In short<\/p>\n
Spain’s most widely grown variety and the queen of Ja\u00e9n. It gives oils with intense green fruitiness, aromas of olive leaf and tomato plant, a marked bitterness and a peppery kick in the throat. It is ideal on toast, in gazpacho, with meat and stews, and holds up very well for frying.<\/p>\n
Originally from Catalonia and now grown across much of Spain, it gives mild, sweet and very aromatic oils, with hints of apple, banana and almond and light bitterness and pepperiness. Perfect for fish, steamed vegetables, mayonnaise and baking, and the easiest to love for anyone used to more neutral oils.<\/p>\n
Typical of the countryside of C\u00f3rdoba, M\u00e1laga and Seville, Hojiblanca starts sweet and ends with a progressive pepperiness and slight bitterness, with notes of grass, artichoke and nuts. One of the most versatile varieties: as good on breakfast toast as in a stir-fry.<\/p>\n
The variety of the Montes de Toledo and much of Castilla-La Mancha. Aromatic oils with green fruitiness, grassy notes and an elegant bitterness. Excellent in dressings, stews and marinades.<\/p>\n
Beyond the big four, some local varieties are well worth trying in organic:<\/p>\n
All these oils are certified organic: you can check it on the label (see what the organic logo guarantees<\/a>) and find out why we only work with organic in our commitment<\/a>.<\/p>\n\n