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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.

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.

There's nothing new under the sun, especially if we're talking about one of the world's most ancient fruits–extra virgin olive oil. But recent technical advances and the inventiveness of a group of young Spanish chefs have subjected this age-old product to all manner of interpretations, and new creations with olive oil take our taste buds to territories both familiar and unknown, but always along unexplored paths. The role of olive oil is undergoing a metamorphosis and it now often features as the star ingredient and is preparing to steal the show in the 21st century

Fun, kindness, optimism, stability... these are just four emotional states that can be associated with the color yellow. After touring Spanish gastronomy in red and orange, our next stop on this colorful adventure has to do with savoring the color yellow in Spain. Will you join us?