Andalusia, Catalonia

Spanish Extra Virgin Olive Oil

Spain produces more olive oil than any other country, and Jaén province alone out-produces most nations. The dominant cultivar is Picual, which gives a stable, tomato-leaf and green-almond oil with firm bitterness and high oleic acid. Catalonia and Aragón grow Arbequina, a smaller olive giving a gentler, apple-and-almond oil that suits mild palates and baking. Andalusian mills are among the most technically advanced in the world, and a well-made Spanish oil from a current harvest is one of the best values on a US shelf.