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The Secret to Spanish EVOO: Native Olive Varieties

The purpose of this article is to analyze a key aspect in the success of Spanish EVOO: the native olive varieties that are cultivated in this country. To do so, we turned to one of the most reliable sources, the extra virgin olive oil “taster” and expert international promoter of Spanish olive oil, Alfonso Fernández.

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Recipe of the week
Time

Over 2 hours

  • 200 gr white beans
    500 gr potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    300 gr pork backbone
    25 gr lard
    3 l water
    salt
  • 7 oz white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    10.5 oz pork backbone
    0.875 oz lard
    5.25 pint water
    salt
  • 0.875 cup white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    1.375 cup pork backbone
    0.125 cup lard
    12.75 cup water
    salt
Product of the week

Granada de Elche PDO

Granada Mollar de Elche / Granada de Elche is the fruit of the Mollar de Elche variety of the species Punica granatum L., classes Extra and I as defined in the Codex Standard for pomegranates. The product is characterised by its acid-sugar balance, creamy yellow to red outer skin and the anthocyanin content of the arils, which gives them a deep pink to red colour.


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