AT THE TABLE
Olive oil that belongs in the cooking, not just beside it.
These are the recipes we cook at home — Andalucían classics and a few borrowed neighbours, all built around an extra virgin olive oil worth tasting.
Tostada con Aceite de Oliva
The simplest Spanish breakfast: crisp toast, good olive oil, and a little salt.
5 MIN · EASY · USE OUR OLIVE OIL
Pan con Tomate
The purest expression of what good olive oil can do to bread and a ripe tomato.
10 MIN · EASY · USE OUR OLIVE OIL
Bruschetta al Pomodoro
The Italian answer to pan con tomate — with basil, a little acid, and more ceremony.
15 MIN · EASY · USE OUR OLIVE OIL
Burrata with Olive Oil and Flaked Salt
Three ingredients. The olive oil is the seasoning, the dressing, and the point.
20 MIN · EASY · USE OUR OLIVE OIL
Gazpacho Andaluz
The original cold soup of Andalucía — intensely flavoured, built on tomato and olive oil.
20 MIN + 2 HRS CHILLING · EASY · USE OUR OLIVE OIL
Salmorejo Cordobés
Gazpacho's thicker, richer cousin — from Córdoba, an hour from Granada.
15 MIN + 1 HR CHILLING · EASY · USE OUR OLIVE OIL
Ajoblanco
Andalucía's other cold soup — almonds, garlic, bread, and olive oil — served with grapes.
20 MIN + 2 HRS CHILLING · EASY · USE OUR OLIVE OIL
Tortilla Española
The Spanish omelette — poached in olive oil, not fried in it.
30 MIN · MEDIUM · USE OUR OLIVE OIL
Pasta Aglio e Olio
Six ingredients. Twenty minutes. The olive oil is the sauce.
20 MIN · EASY · USE OUR OLIVE OIL
Roasted Vegetables with Olive Oil
High-heat roasting, finished with raw olive oil — two expressions of the same ingredient.
15 MIN · EASY · USE OUR OLIVE OIL
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