A common sense guide to olive oil

Olive oil is coming into its own in America. I liken it to what happened forty years ago when wine became a regular part of our cuisine. I was in Berkeley at the time and remember my friends and I buying jugs of generic red or white wine for parties and picnics. As soon as the people around us got used to having wine as part of their meals, we became interested in quality rather than price. Today even budget supermarkets have shelves filled with quality wines from around the world.

The past few years have seen the arrival of generic olive oil. In fact, in the United States, we are spending more on olive oil than any other vegetable oil! Quality is becoming more important as we find all kinds of interesting new ways to use olive oil (out goes the Creamy Ranch dressing!). Just as you have learned about wine, I would like to help you learn about the fascinating world of olive oil. We at spain-recipes.com have the most extensive selection of Spanish olive oils in the country. The choices may seem intimidating. But armed with this background, I hope you will feel confident as you select the oils that you will particularly enjoy.

A little background

Duo of 'First Day of Harvest' Extra Virgin Olive Oils: This spectacular pair of extra virgin oils comes exclusively from olives cold pressed on the very first day of the harvest. Brilliant green and bursting with bright fresh olive flavor, both of these delicious oils are among the best we have ever tried.

Olive cultivation began in the Middle East over 5,000 years ago and gradually spread westward throughout the Mediterranean basin. In Biblical times, it was used as a sanctifying oil for kings, prophets and holy people from Samuel to Jesus. The practice continues to this day in some churches when people are anointed with holy oil. For the Greeks, olives and olive oil are not only important foods but also symbols of holiness, courage and life.

Spain provided the bulk of the olive oil to the Roman Empire. Archeologists in Rome found a mountain composed of 40,000,000 earthenware vessels that were precisely labeled according to the Spanish producers in Andalucía. To this day Spain produces almost as much olive oil as the rest of the world combined. 262 varieties of olives are grown in Spain.

Here at spain-recipes.com you can have your pick of a broad selection of the finest extra virgin olive oil from Spain, the world's leading producer of olive oil, with approximately 975,000 tons produced per year. Over 250,000,000 olive trees grow in Spain covering 7,720 square miles of plantations that stretch as far as the eye can see. Some of them are over one thousand years old!

Our olive oil selection

We have listed below all of the olive oils that we carry, along with descriptions of their flavors and uses. 


Olive varieties and origin


Recommended for

Nian Arbequina Extra Virgin Olive Oil

100% cold pressed Arbequina olive oil from Catalonia

Silky, smooth oil with no bitterness. Flavors of almonds and dried fruit

Fresh crusty bread for dipping; garden salad with tomatoes

Señorío de Vizcántar Special Selection Extra Virgin Olive Oil

Picudo, Hojiblanca and Picual from Cordoba

Complex warm and fruity flavor. First cold pressed - very low acidity

Green salads and dipping with crusty bread; good for cooking meats, stews, seafood and sautés.

Can Solivera Wild Extra Virgin Olive Oil

Balanced blend of Arbequina and Empeltre from Aragon

Medium - fruity and flavorful

Dip some crusty bread in it, or adorn a salad bowl of baby greens

Mas Tarrés Extra Virgin Olive Oil PDO Siurana

100% cold pressed Arbequina olive oil from Catalonia

It has delicate flavors of green apples, herbs and roasted almonds

It is the perfect pairing for fresh greens, sautéed garden vegetables or warm baked bread

Olivar de la Luna Organic Extra Virgin Olive Oil

Nevadillo Blanco, from Sierra Morena in Andalusia

Fruity flavor, smooth texture, with peppery finish

Perfect oil for crusty bread and salad greens

'First Day of Harvest' Arbequina Extra Virgin Olive Oil

Arbequina from Andalusia

Fresh, fruity and bursting with flavor

Enjoy it on its own, with a loaf of fresh or toasted bread

Ego Sum Extra Virgin Olive Oil - Toro Edition - Subtle

Coupage of Hojiblanca and Arbequina oils from Castilla-la Mancha

Buttery and mild with herbal, nutty flavors

Perfect for fresh salads and for sauteing vegetables and seafood.

See also...

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