During the filming of our recipes at El Alambique, a cooking school run by Spanish chefs, we discovered the book by its founder, Clara María González de Amezúa, “From Spain with Olive Oil.”
KEY FACT
The book “From Spain with Olive Oil” recommends mild oils for omelets and creams, and herbaceous oils for sofritos and stews.
From its introduction, the book makes clear the importance of choosing the right oil for each recipe.
Which EVOO to Use According to the Dish
- Mild oils (such as those from the Catalan D.O. Borjas Blancas and Siurana): for omelets, fried eggs, creams, and purées.
- More herbaceous oils (such as those from the D.O. Baena and Sierra de Segura): to enhance the flavor of fried foods and sofritos, essential in stews.
- Milder herbaceous oils: irreplaceable in fish in green sauce, escabeches, salted dried cod, and Andalusian gazpachos.
Some Recipes from the Book
Sweet pepper salad, fried almonds, mini potato omelets, tomato and ham canapés, orange salad with radish, endive and baby eel salad, tomato and goat cheese salad, cold lentil soup, fritters, orange tart, crab soup, gazpacho, and salmon in sherry vinegar.
Frequently Asked Questions About Recipes with EVOO
Mild oils, such as those from the Catalan D.O. Borjas Blancas and Siurana.
More herbaceous oils, such as those from the D.O. Baena or Sierra de Segura.
Among others, sweet pepper salad, mini potato omelets, gazpacho, crab soup, and orange tart.
