ABOUT OLIVE OILS

Arbequina oil is mild, sweet, and fruity, with barely any bitterness or pungency; it is ideal for delicate salads, mayonnaise, and baking. Picual oil has an intense character, featuring herbaceous notes and a slight peppery kick and bitterness on the finish; it is perfect for toast, stews, and frying due to its high heat resistance.

A *coupage* is a master blend of two or more olive varieties (such as Hojiblanca and Cornicabra). The goal of the oil mill is to combine the best qualities of each type to create a balanced, complex oil with a unique flavor profile.

For raw consumption, intense varieties like Picual or the elegant Manzanilla add plenty of character. For frying and slow-cooked stews, Picual and Cornicabra are exceptional because they do not break down at high temperatures. Arbequina shines in dishes where you do not want to mask the flavor of the main ingredient.

This guarantees that the olive trees have been cultivated without pesticides or synthetic chemical fertilizers, respecting the land's natural cycles. It ensures the utmost purity of the olive juice and a total commitment to sustainability.

These are ideal as a finishing touch for a dish. A few drops of truffle oil transform a risotto; garlic oil is perfect for pasta; and chili oil adds just the right amount of heat to pizzas. It is best not to heat them in a pan, so they do not lose their aroma.

No. The color depends on the variety and the ripeness of the olives at harvest, but it does not determine quality. In fact, official tastings use blue glasses so that the color does not influence the tasters' assessment.

Its three greatest enemies are light, heat, and oxygen. Always store it in a dark cupboard, away from the oven or stovetop, at a stable temperature (between 18 and 20°C), and make sure to close the cap tightly after each use.

It poses no health risk, which is why it carries a "best-before" date rather than an expiration date. Past that date, the oil may gradually lose its fresh aromas and polyphenols, but it remains safe to consume, especially in stews.

Sherry vinegar provides lively acidity and woody undertones, making it ideal for gazpacho and pickles. Pedro Ximénez vinegar offers a sweet-and-sour contrast with notes of raisins, perfect for reductions. Balsamic vinegar has a thick texture, making it excellent for cheeses, meats, and hearty salads.