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April has not come to an end yet and we already know the names of the best extra virgin olive oils in the world this year.
To date, the following national and international competitions have revealed the winners:

Premio Nazionale Montiferru - Verona (Italy)

Premio “Alimentos de España al Mejor Aceite de Oliva Virgen Extra” - Madrid (Spain)

Biofach - Núremberg (Germany)

Concorso Oleario Internazionale Sol d’Oro - Verona (Italy)

Concours International des Huiles du Monde - AVPA - Paris (France)

Flos Olei - Rome (Italy)

Los Angeles International Extra Virgin Olive Oil Competition Los Angeles (USA)

Concorso Internazionale Oli Extra Vergine di Oliva – L’Orciolo d’Oro - Gradara (Italy)

Olive d’Or Competition Toronto (Canada)

Premio Biol - Andria (Italy)

Premios a la Calidad Mario Solinas - Madrid (Spain)

The New York International Olive Oil Competition - New York (USA)

Have you heard about the winners? Discover them in our awards section.


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Gastronomy & Olive Oil


Ice-cream made of mussels with a vinaigrette and pickled red onion

Inspired by the cuisine of Galicia... like the origin of theraw material that protagonises this recipe: the mussel. In this dish, the chef, Miguel Ángel Mosteiro exalts this nourishing foodstuff that inhabits the coast of Galicia. A highly prized delight in haute gastronomy, the meaty texture, general freshness and powerful flavour of the mussel merge in this recipe with some delicate drops of Gotas de Abril, an extremely select extra virgin.
The result is a solemn culinary work which will undoubtedly refresh the springtime… Read more.


Book Review


Mood Food. La cocina de la felicidad

Edited by: Oberon (Grupo Anaya)
Language: Spanish
Year of edition: 2013 (2nd edition)
Pages: 221
RRP: 19,95 €
Tel.: +34 902 426 292

Food can provide an easy road to happiness, if the right ingredients are chosen. This is what Mood Food promotes, a gastronomic trend that invites the user to enjoy spiritual wellbeing from the consumption of certain products such as the avocado, garlic, dried apricots, clams, chickpeas, rice, wholegrain cereals, cod, sardines, meats that are not red, walnuts, almonds, banana, pineapple, strawberry or apple... and, obviously, olive oil.
At least this is what Miguel Ángel Almodóvar tells us in his book Mood Food. La cocina de la felicidad. In this publication, the author includes recipes made by 16 Spanish chefs, with dishes and menus that, apart from being delicious, can contribute to improving our mood and helping us feel happier.
The “disciples” of this very deeply-rooted trend in Japan and the USA -Joaquín Felipe, Andrés Madrigal, Sacha Ormaechea, Paco Roncero, Mario Sandoval, María José San Román, Teresa Gutiérrez or Iñigo Pérez “Urrechu”- all cook in this tasty work brimming with illustrations which, just by looking at them, ooze contentedness.



The law is done, the fraud has begun

Even though its intention is to guarantee the quality of the olive oils served to the users of the Spanish hostelry establishments, the truth of the matter is that the new non-refillable containers legislation opens the door to guile without any need for major efforts. In this sense, suffice to put a laurel leaf into the traditional oil cruet to avoid any obligation. And this is precisely what the Barcelona restaurant, La Masia Can Portell, has done, managing to cast a shadow on the calçotada the author of the photo attended… See picture.

Place: La Masia Can Portell, Molins de Rei (Barcelona)
Date: March 9, 2014
Picture: David Rosés Izquierdo


Olive Oil Culture


Myth or reality?

Although the olive oil sector as a whole denies this fraudulent practice, the truth of the matter is that a great deal of evidence indicates the contrary. Deodorized oils do not harm the health of those who consume them, although they do degrade the image of honourable producers who, unjustly, are lumped into the same lot as the swindlers… Read more.


The Event

A different interpretation of Jaén and its province

In recent times, Jaén has become a very popular destination among followers of the so-called tourism of taste. Among the multiple attractions of this “inland paradise”, its extra virgin particularly stands out. Apart from differentiating Jaén from other regions that play to the tourism sector, these oils are also appreciated the length and breadth of the country.
In fact, those bearing the distinction Jaén Selección have set themselves the goal of spreading their excellence throughout the most reputed tourism and gastronomic scenarios on the Peninsula. Two of them, Fitur and Madrid Fusión, have endowed them with more popularity than they previously enjoyed, which was already quite considerable… Read more.



What are table olives?

The olive, known as both aceituna and oliva in certain regions of Spain, is a fruit with a dual nature. That is, it can be used both to make olive oil and for consumption as a table olive.
In spite of this peculiarity, myriad varietals are cultivated in Spain that are best suited to either one use or the other. In this sense, those that adapt best to table consumption are known as table olives. These fruits are especially appreciated for various aspects:

• Low fat content: the lower the fat content of the olive, the more suitable it is for table consumption.
• Good pulp/stone ratio: the table olives must provide a relevant quantity of pulp, which easily detaches from the stone. The stone, for its part, must be small and smooth.
• Texture of the skin: the table olives are characterised by a thin and firm skin, and a pleasant texture in the mouth.

At present, our country is the main producing country and exporter of table olives. Among the most representative olive varietals the following stand out: Manzanilla, la Gordal, la Hojiblanca, la Cacereña and la Carrasqueña.

Organización Interprofesional de la Aceituna de Mesa – Interaceituna


From the Tree to the Table


Royal de Cazorla

From Tarragona, from Calatayud, from Villena… The Royal varietal can be accompanied by any number of place names, but none as well-known as Cazorla. Thus known because in the initial phases of the ripening process they present different shades of red, their olives provide extra virgins as exclusive as wished by an ever-increasing demand… Read more.




“Glass is synonymous of quality, which is why it is reserved for the extra virgins of the gourmet sector”

We probably haven’t even realised it, but the truth is that many of the glass containers we use in our daily lives have probably been made at the factory of Veralilla. This brand, part of the Saint-Gobain group, is currently the world leader in the manufacture of containers for wine, liqueurs and packaged foodstuffs. Gourmet olive oil, demanding and avid for new ideas, is rapidly joining the ranks of these sectors in an attempt to project its qualitative excellence and its brand image through differential bottles... Read more.


On the Cover


Reinterpreting the oil production tradition in Jerez

There was a time in which the fields surrounding the city of Jerez de la Frontera were adorned with olive trees and vineyards. Interspersed throughout the landscape, they sustained the economy of their people. When the English palates discovered these unique and irresistible wines, the olive grove ended up relegated to a secondary plane, to the point that its continuity was at risk. After analyzing the possibilities of the area, El Jardín de Almayate decided to restore the honour snatched from the olive tree cultivation through new plantations and by adopting the most modern agricultural techniques.
Recently, its project came to life in the shape of two surprising extra virgins: Alma de Jerez Delicate and Alma de Jerez Intense, as different as they are exquisite. José María Criado, managing director of El Jardín de Almayate, told us this and much more… Read more.


Table Olive

The olives from Spain

Table olive constitute one of the most representative foodstuffs of the Mediterranean Diet and, therefore, of Spanish gastronomy. In spite of their presence in the majority of bars, restaurants and homes, the gastronomic potential of these small bites together with their interesting nutritional properties are still largely unknown. In spite of the fact that our country is the main producer and exporter of this highly nutritious product… Read more.


Special Tasters

Architecture on the plate

They make their works with extreme precision. their designs leave nought to chance, everything is analysed, measured, tested... months of practice, hours exploring the aesthetics and the “materials”, aspects which, in the final work, are fused together with innovative techniques.
Contemporary chefs are the so-called “architects” of taste, creators of sublime gastronomic experiences that satisfy both the eye of the observer and the taste buds of the diner… Read more.