19 Feb

Discover Dining Delights with Olive Oil from Spain

Deliver big flavors from your kitchen by using a leading chef’s secret: “Elevate the flavors of any meal by using olive oil from Spain in recipes that call simply for oil,” according to award-winning culinary innovator José Andrés.

“The unique flavor and smooth, vibrant taste of olive oil from Spain adds depth of flavor to any dish – savory or sweet,” said Andrés, who is also chef-owner of Jaleo and six other acclaimed Washington DC restaurants and author of Tapas: A Taste of Spain in America. “Olive oil from Spain is great for sautéing, roasting or finishing dishes, but also try substituting olive oil for vegetable oil or butter when baking,” he suggested.

Spain leads the world in olive oil production, pressing and distributing one million tons of olive oil every year. Cultivating more than 260 olive varieties in seven regions, Spain uses 24 types of olives for its olive oil. Experiment and discover what types of olive oil suit your tastes; there are different types suitable for different uses.

* Extra Virgin Olive Oil: The strongest olive flavor of the four varieties of olive oil. Best used for drizzling, salad dressings, marinades, sauces, stews and soups.
* Virgin Olive Oil: Shares extra virgin olive oil’s strong flavor, but slightly more mild. Best used for grilling, sautéing, drizzling, salad dressings, marinades, stews and soups.
* Olive Oil: Much milder and better suited for cooking. Best used for baking, frying, grilling and sautéing.
* Light Olive Oil: The mildest of the four varieties. Best used for baking, frying, grilling, sautéing.

For baking, simply substitute equal amounts of olive oil for vegetable oil and follow the conversion guidelines below for substituting olive oil for butter.

1 teaspoon Butter/Margarine – 3/4 teaspoon Olive Oil from Spain
1 Tablespoon Butter/Margarine – 2 1/2 teaspoons Olive Oil from Spain
2 Tablespoons Butter/Margarine – 1 1/2 Tablespoons Olive Oil from Spain
1/4 cup Butter/Margarine – 3 Tablespoons Olive Oil from Spain
1/3 cup Butter/Margarine – 1/4 cup Olive Oil from Spain
1/2 cup Butter/Margarine – 1/4 cup + 2 Tablespoons Olive Oil from Spain
2/3 cup Butter/Margarine – 1/2 cup Olive Oil from Spain
3/4 cup Butter/Margarine – 1/2 cup + 1 Tablespoon Olive Oil from Spain
1 cup Butter/Margarine – 3/4 cup Olive Oil from Spain

Look for “Olive Oil from Spain” on the label. Some brands include Goya, Star, Pompeian and Carbonell. Or check the back of the bottle for the country of origin to ensure getting quality oil made from the world’s most famous olives.

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