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Jaén: Foodie Guide Tour to an Olive Oil Paradise

New generations of entrepreneurs are making olive oil cultivation in Jaén, Andalusia, an attractive reality, and have set out to take the maximum advantage of their heritage and the richness of their different olive varieties, of which Picual is of course is the star.

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Recipe of the week
Time

10 minutes plus marinating time

  • 250 gr Spanish black olives
    1 tsp fennel seeds
    tsp cumin seeds
    Grated zest of ½ orange
    Grated zest of ½ lemon
    2 garlic cloves, finely chopped
    2 tsp crushed chilli flakes
    1 tsp dried oregano
    1 tbs lemon juice
    1 tbs red wine vinegar
    2 tbs Spanish extra virgin olive oil
  • 8.75 oz Spanish black olives
    1 tsp fennel seeds
    tsp cumin seeds
    Grated zest of ½ orange
    Grated zest of ½ lemon
    2 garlic cloves, finely chopped
    2 tsp crushed chilli flakes
    1 tsp dried oregano
    1 tbs lemon juice
    1 tbs red wine vinegar
    2 tbs Spanish extra virgin olive oil
  • 1.125 cup Spanish black olives
    1 tsp fennel seeds
    tsp cumin seeds
    Grated zest of ½ orange
    Grated zest of ½ lemon
    2 garlic cloves, finely chopped
    2 tsp crushed chilli flakes
    1 tsp dried oregano
    1 tbs lemon juice
    1 tbs red wine vinegar
    2 tbs Spanish extra virgin olive oil
Product of the week

Cereza del Jerte PDO

Cherries to be eaten fresh, mainly without the stem, and generically known as Picotas del Jerte, of the Ambrunés, Pico Negro, Pico Limón Negro and Pico Colorado varieties. The stemmed variety covered by the PDO is Navalinda.


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