Before point of origin was required on all labels, Spanish olive oil was sold in bulk to the Italians to be labeled as “packed in Italy.” Currently, Spain is the largest producer of olive oil in the world and has increased its market awareness of regional and local brands.
Spanish olive oils are made under strict quality controls and standards, and its great variety is primarily due to its diverse regions. Among some of the different varieties that can be found are: The Picual which is an Andalusian olive that is the most widely planted olive in the world, and the arbequina olive, which is native to Catalonia and produces and elegant and smooth oil with hints of almond.
Spanish olive oils tend to be rounder and riper than Tuscan olive oils, without having the power and pepperiness. Try Spanish olive oils in your next cooking and add the Spanish flavor to your dishes.
Various types of aromatic bitters were once popular ingredients in cocktails. During the second half of the twentieth century the use of bitters declined to the point that they all but vanished. With the revival of the cocktails in the new millennium, bitters are back. Below you will find a receipt that includes bitters in a modern martini.
