There are still many people, especially in Andalusia, who don’t understand the value of a premium extra virgin olive oil…They still think it’s just a case of putting the same old oil in a pretty bottle and charging twice as much.
They follow the “expect the worst and you won’t be disappointed “ philosophy, and really don’t care what you can tell them… they never listen.
They all tend to have a cousin, friend, or relative who makes olive oil, and somehow that makes them think they’re experts.
It’s as if we haven’t made any progress in Spain in recent years, when in fact there’s been a real revolution in the world of artisanal and signature extra virgin olive oil production.
Back when I created La Cultivada, there were hardly any EVOOs like this in Andalusia. To find something similar, you’d almost have to travel to Tuscany, where small Italian producers would collect their olives in October to produce “green” or early-harvest olive oils.
Today, this luxury is available to us right here in Spain.
Its value is higher, just like the cost of producing it is too, and it also brings greater health benefits. But we do not need to travel out of our country to enjoy it.
A premium extra virgin olive oil is incredibly versatile in the kitchen and it has health benefits.
One of the fabulous things about a quality EVOO is that just a drizzle can take a simple dish up to “gastro” level.
We have dedicated countless hours producing and selecting each one of our oils so that you can spend less time preparing your dishes without sacrificing health and flavour!
To put this into practice and pepper things up, try this simple recipe paired with La Cultivada Picual.
🌿INGREDIENTS:
- 2 red peppers
- 1 cup peeled walnuts
- 1 teaspoon Zaatar (use a different spice blend if you prefer)
- 1/2 teaspoon sea salt
- Pinch of black pepper
- 2 tablespoons La Cultivada Picual
🌿PREPARATION:
- Start by roasting the peppers. Pour a little EVOO on them and rub all over with your hands. Place on a baking sheet and roast for 1 hour at 180 ºC. Remove from the oven, and cover while you let them cool so they will be easier to peel. Alternatively, you can use roasted peppers from a jar or can.
- Toast the walnuts in a frying pan without oil for a couple of minutes.
- Put all the ingredients except the EVOO in a blender and process thoroughly. Finally, add the oil and blend for a few seconds more to emulsify the mixture.
- Serve with batons of raw carrot
Elena Vecino
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