Health, flavour, and culture on the table. There is a perfect oil to provide personality and nuances to each of your creations. Take note and succeed with the art of pairing!

Do you already have the menu with which to triumph this Christmas with your family and friends? What if we told you that you can elevate every gastronomic experience with just one ingredient? EVOO is the ideal complement to highlight the nuances of each food and provide your creations with a unique personality.

At Almazaras de la Subbética we have a perfect oil for every occasion. From the appetiser to the dessert. Furthermore, using EVOO as the common thread of the menu is a tribute to the cultural identity and tradition of a territory, without forgetting the nutritional properties that its consumption provides.

How about starting your Christmas dinner or lunch with ever-appetising toasts or an elegant salad? Rincón de la Subbética is an organic extra virgin olive oil, made exclusively with olives of the Hojiblanca variety, perfect for giving a touch of freshness. However, it also goes wonderfully with tomato-based dishes such as a Cordoban salmorejo, gazpacho, or tomato sauce for your favourite lasagne recipe.

Another of the jewels of Almazaras de la Subbética is Parqueoliva Serie Oro, a balanced oil – based on Picuda and Hojiblanca – with a medium intensity spiciness that can round off a good dish based on salmon, trout, mackerel, or any oily fish, whether baked, pickled, or grilled.

More complex, yet tremendously elegant, silky, and enveloping, is Almaoliva Arbequino. It pairs perfectly with white fish (hake, turbot, monkfish, or cod), chicken, salads, or more delicate vegetables. It distils aromas of grass, chamomile, banana, and citrus, capturing the best of the Arbequina variety.

Among the ranks of organic EVOO, Almaoliva Bio is incredibly versatile. A few drops of this coupage of Picudo, Picual, and Hojiblanca will ensure your guests never forget that homemade mayonnaise, which is truly addictive for its originality, balance, and delicacy.

A surprising finale

However, we still have an ace up our sleeve to surprise you. Parqueoliva Sweet Quince Vinegar is a singular vinegar, made from the common quince or Zagrilla variety, native to the Sierras of the Subbética in Córdoba. It is the original and different touch, bittersweet and with floral traces, to add to cocktails, ice creams, or winter fruit salads.

It works especially well in vinaigrettes with a mild EVOO to dress bitter leaf salads, based on endive or escarole, or those containing pomegranate, walnuts, or goat’s cheese. It also breaks the natural astringency of artichokes and enhances the caramelisation of roasted sweet potatoes, the Christmas side dish par excellence.

It is a surprising and delicious ingredient in sauce reductions that accompany roasted meats such as lamb, Iberian pork, turkey, capon, or duck.

In mild pickling (escabeches) it provides a bold and surprising touch, mixed with another mild vinegar such as apple cider vinegar.

So, get to work, reinterpret that dish you have mastered, and elevate it to a work of art thanks to any of the EVOOs from the Almazaras de la Subbética online shop. Show that pairings with liquid gold hold no secrets for you and prove yourself as the best host this Christmas.

La entrada EVOO, The trick to give your Christmas menu a unique touch se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Can you use extra virgin olive oil for frying? Extra virgin olive oil (EVOO) is an ingredient that combines tradition, health, and flavour. For years, however, a recurring question has persisted: is it advisable to fry with EVOO? The answer is clear: yes, as long as it is used correctly.

Today, at Almazaras de la Subbética, we want to show you why EVOO is ideal for frying, what its advantages are, which aspects require attention, and how a product like our Almaoliva Gastronomía has been specially designed to get the most out of this culinary technique.

The properties of EVOO for frying

Beyond its prestige as a raw dressing, extra virgin olive oil offers characteristics that make it a reliable ally in hot cooking. The following unique characteristics stand out:

1. High smoke point: in other words, the temperature at which it begins to degrade, and in the case of EVOO, this is between 190°C and 210°C, depending on the variety. A figure that makes it perfectly suitable for frying, as most frying is done between 160°C and 180°C.
2. Stability thanks to its natural antioxidants: Its richness in polyphenols and vitamin E acts as a natural protector against oxidation. In other words, EVOO is more stable than other vegetable oils and withstands heat better without rapidly losing its properties.
3. Nutritional benefits that are maintained: Although frying involves a change in the oil’s composition, EVOO retains some of its beneficial compounds, unlike other refined oils which have hardly any to begin with.
4. Unmistakable flavour and texture: Therefore, frying with extra virgin olive oil is, as well as a healthy choice, a great gastronomic choice. It enhances the flavour of food, provides a crispy texture, and improves the final result of both simple and elaborate dishes.

Advantages and points to watch

Frying with extra virgin olive oil has several strong points, although it is important to know its conditions of use:

• Durability: It withstands more uses than other oils before deteriorating, as long as its smoke point is not exceeded.
• Quality of the result: It provides lightness and prevents food from absorbing too much oil if the frying temperature is correct.
• Caution when reheating: As with any oil, it is not advisable to reuse it excessively. It is recommended to filter it after each use and discard it when it turns a dark colour or has a rancid smell.

In summary, its weak points are not in the oil itself, but in improper use: temperatures that are too high, excessive reuse, or using an EVOO that has not been designed for prolonged use in frying.

Almaoliva Gastronomía: excellence for frying

At Almazaras de la Subbética, we understand that modern gastronomy demands versatile, quality oils, capable of meeting the needs of both home and professional kitchens. That is why Almaoliva Gastronomía was born, an extra virgin olive oil designed for healthy, high-performance frying.

• Perfect balance of varieties: It combines Picuda, Picual, and Hojiblanca olives, achieving a robust and stable oil, ideal for withstanding different temperature ranges.
• Designed for the catering industry: Thanks to its stability, it allows professionals to offer top-quality fried foods without compromising on health or flavour.
• 100% natural and healthy: It retains all the beneficial components of a great EVOO, adapted to the nutritional demands of a modern diet.

Almaoliva Gastronomía is the living proof that extra virgin olive oil offers us a world that goes far beyond raw dressing, as it is also the most complete option for frying with health, flavour, and safety. An oil that unites tradition, innovation, and excellence, designed for those who want to look after their health without giving up gastronomic pleasure.

Therefore, we can state that frying with extra virgin olive oil is an intelligent choice. It offers stability, nutritional benefits, better flavour, and a superior quality fry. Of course, like any fine product, it requires correct use and, naturally, it will also depend on your own choice. Are you ready to discover our offering?

La entrada Is extra virgin olive oil suitable for frying? se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Beyond salad: 5 summer ideas to make you fall in love with your EVOO

Five fresh, original, and very summery ideas to rediscover EVOO in your dishes beyond salads.

When summer arrives, we change our habits… and that includes in the kitchen! We look for fresher dishes, lighter preparations, and flavours that transport us to moments of rest, sun, and good company. In the midst of this transformation, some ingredients remain, no matter the season. In fact, they shine in their own right. And, of course, extra virgin olive oil is one of them. The king of our Mediterranean diet!

At Almazaras de la Subbética, we believe that EVOO is much more than a condiment: it can become your true gastronomic star. Beyond its usual role in salads or on toast, extra virgin olive oil can be the basis for creative, surprising, and summery recipes that allow us to rediscover it from another perspective: fresher, more fun, and, of course, just as healthy.

Creative, fresh, and surprising

Summer is the ideal time to play with contrasts: sweet and savoury, cold and hot, fruit and spices. Our different EVOOs have the virtue of adapting elegantly to all of them, enhancing flavours without masking them, and providing texture, depth, and that touch of character that distinguishes a simple dish from a memorable one.

Below, we suggest five unconventional ways to enjoy your extra virgin olive oil this summer. Easy recipes, within anyone’s reach, with no need for over-complication, but with surprising results. Because yes, there is life beyond salad. And it’s delicious.

1. Dressing for grilled skewers: a marinade of EVOO, lime, and fresh herbs. Summer barbecues don’t always have to be the same. A good marinade can make all the difference. Mix our delicious Parqueoliva Serie Oro with lime zest and juice, finely chopped garlic, rosemary, thyme, and a teaspoon of honey. Coat your skewers well (chicken, vegetable, tofu, or seafood) and let them rest for at least an hour. The oil hydrates, softens, and acts as a carrier for all the aromas. An explosion of flavour on the grill.
2. Homemade Greek yoghurt, honey, and EVOO ice cream. A recipe that surprises with its simplicity and its incredible effect on your palate. Whisk 500g of natural Greek yoghurt with 2 tablespoons of honey, a pinch of salt, and 3 tablespoons of our acclaimed Rincón de la Subbética. Freeze in a container, stirring every half hour for three hours (or use an ice cream maker). The result: a creamy, smooth, slightly savoury ice cream with an elegant nuance thanks to the touch given by one of the most award-winning extra virgin olive oils in the world. Ideal as a special dessert or snack.
3. Cherry gazpacho with EVOO. A twist on the Andalusian classic: replace some of the tomatoes with pitted ripe cherries. Blend with red pepper, cucumber, day-old bread, sherry vinegar, salt, and a good drizzle of Almaoliva Arbequino. The result is a sweeter but balanced gazpacho, where our oil adds body and enhances the flavour of the fruit. Serve it very cold with a few drops of EVOO on top and some small cubes of fresh cheese.
4. Olive oil rolls for a picnic. A homemade bread with the traditional taste and the convenience of an individual format. Mix 500 grams of flour, 10 grams of salt, 7 grams of dried yeast, 300 ml of lukewarm water, and 50 ml of Almaoliva Bio. Knead, let it rest for an hour, divide into small rolls, let them prove again, and bake for 20 minutes at 200 °C. Soft, with an aroma of the countryside, and perfect for filling or as an accompaniment. A snack that tastes of home and summer, enhanced by the harmony with which the different nuances of our exquisite organic extra virgin olive oil combine.
5. Summer fruits with EVOO, salt, and mint. A combination as simple as it is delicious: cut melon, watermelon, figs, or peach into pieces. Add a few fresh mint leaves, a pinch of salt flakes, and a delicate drizzle of Almaoliva Gran Selección. The oil acts as an enhancer of the natural sweetness and balances the freshness with its richness. A light and different dessert that elegantly finishes any meal.

This summer, we encourage you to look at your extra virgin olive oil with new eyes: as a versatile, creative ingredient full of possibilities. In every dish, no matter how simple, EVOO provides quality, health, and that flavour that connects us with our roots.

From Almazaras de la Subbética, we invite you to enjoy it in all its forms. Which of these suggestions will you try first?

La entrada Beyond salad: 5 summer ideas to make you fall in love with your EVOO se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Christmas Menu with EVOO

Snacks: San Nicasio Crisps with homemade alioli

Our exclusive San Nicasio crisps are the perfect base for this delicious Christmas appetiser. Slow-cooked with non-GMO Spanish potatoes, Himalayan pink salt, and the finest D.O.P Priego de Córdoba EVOO, these crisps stand out for their unique flavour and extra-crunchy texture.

Serve them with a homemade alioli prepared with our Parqueoliva Serie Oro. The result is a contrast of flavours and textures that elevates this simple snack to a gourmet experience, ideal for sharing with family or friends during the festivities.

Starter: Avocado, pomegranate, and walnut salad with an EVOO vinaigrette

A fresh and vibrant salad, where the avocado provides healthy fats, the pomegranate offers antioxidants, and the walnuts add omega-3 fatty acids. The final touch is an EVOO vinaigrette with a hint of honey, which balances the acidity and provides a mild, delicious flavour.

Or add our delicious Parqueoliva Quince Vinegar! It’s ideal for combining with these ingredients, as it adds a unique sweet and aromatic touch. This salad is not only healthy, but it’s also a feast of textures and colours.

First course: Pumpkin and carrot soup with a touch of extra virgin olive oil

This soup is a comforting classic of the Christmas season. Pumpkin and carrot, traditional ingredients for this time of year, are slow-cooked with vegetable broth and blended to a smooth texture.

The EVOO is added at the end to give it extra creaminess, highlighting the sweet, natural flavour of the vegetables. Furthermore, its richness in antioxidants, such as polyphenols, enhances the anti-inflammatory properties of the dish. We recommend our Almaoliva Bio, an organic EVOO that brings the purest flavour of the olive grove directly to your dishes.

Second course: Roast turkey with herbs and extra virgin olive oil

A Christmas classic, but to make it truly healthy, the ideal is to prepare it with ingredients that maximise its flavour without adding unnecessary saturated fats.

Extra virgin olive oil is perfect for this, as instead of butter or refined oils, it provides healthy fats that help to keep the turkey juicy and tender, while also enhancing its flavour.

For the dressing, use a mixture of EVOO, fresh herbs like rosemary, thyme, and garlic, which infuse the turkey with a delicious aromatic flavour. Furthermore, the EVOO also helps to seal in the turkey’s juices, making it a tender and tasty dish. Try our premium EVOOs: Rincón de la Subbética, the most award-winning extra virgin olive oil in the history of Spain, or our Parqueoliva Serie Oro, both ideal for pairing with meats to enhance their flavour.

Dessert: Dark chocolate mousse with extra virgin olive oil and orange

A delicious and healthy dessert, where dark chocolate is melted with EVOO to give it a silky texture and a more intense flavour. The touch of orange, added as both zest and juice, provides freshness and an ideal contrast to the cocoa.

This mousse is light, full of antioxidants and, thanks to the EVOO, provides healthy fats that improve the lipid profile. Try our Almaoliva Arbequino, ideal for your desserts, providing depth and balance thanks to its mild and fruity profile.

Oleo Latte: The crowning glory of your Christmas menu

As well as replenishing your energy, you’ll enjoy a novel and unparalleled gastronomic experience, a journey for your senses with which to surprise your guests. Our best EVOO to infuse with milk and mix with coffee or tea. It’s sure to impress everyone!

With a Christmas Menu like this, you will enjoy a delicious meal, fusing tradition and gastronomic innovation, offering incredibly tasty and delicious dishes, while at the same time providing your loved ones with a true banquet of flavour and health. Are you tempted?

La entrada A Christmas menu full of flavor and the finest extra virgin olive oil se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

The quince harvest in the Subbética Cordobesa.

Our home is Carcabuey, a charming village located in the heart of the Subbética Cordobesa, known for its rich agricultural tradition related, above all, to olive groves, but where the quince also holds a very prominent place. This fruit has been cultivated on our lands for generations, becoming a symbol of autumn and an essential ingredient in many traditional recipes, deeply rooting itself in both the gastronomic culture of our area and our economy. The mountainous terrain and fertile soils that characterise us make Carcabuey the perfect environment for its cultivation.

Here, the quince harvest begins between September and October, when it has reached its optimal maturity. The harvesting is still done by hand today, maintaining a traditional approach that ensures the quality of the final product. Over these weeks, we have seen our fields bustling with activity, harvesting this precious fruit, which can then be used to make a wide variety of products, such as quince paste, preserves, and… Vinegar!

The beneficial properties of quince.

And what makes the quince that grows in this area special? Well, it is highly appreciated for its size, flavour, and aroma, characteristics that distinguish it from those grown in other regions.

Furthermore, quince is known not only for its versatility in the kitchen, as it also offers us multiple beneficial properties for our health. It is a fruit rich in dietary fibre, contains a significant amount of vitamin C which helps to strengthen the immune system, contributes to reducing blood cholesterol levels thanks to its high pectin content, helps to control glucose, and is low in calories. Ideal for low-fat and low-sugar diets!

An award-winning semi-sweet vinegar.

Yes, we mentioned earlier that quince opens up a wide range of product possibilities. And at our Almazaras de la Subbética, we have certainly opted for vinegar. Are you familiar with our Parqueoliva Quince Vinegar? It is made from quinces harvested in our area, a variety also known as ‘Zagrilla’.

This delicacy, which comes to you in a dark glass bottle, is obtained from selected quinces harvested throughout this month of October, sourced from small traditional orchards. They are subsequently pressed, which gives us the juice that will become this exquisite and prized semi-sweet vinegar. With a unique flavour and no ageing!

And it’s not just us saying it! Our vinegar has continuously won awards wherever it goes, always reaching the podium at every edition of the Vinavin International Vinegar Competition since 2015.

At Almazaras de la Subbética, we are always committed to excellence, quality, and professionalism. And also, always, to innovation, fusing the most traditional techniques that help us preserve the essence of our products with the most modern technologies and the most creative cuisine. For this reason, coupled with the richness of the products from our land, we embrace the art of making a vinegar like this one.

This is also because quince vinegar has gained popularity in recent years due to its multiple health benefits, as it retains many of the fruit’s properties, such as its richness in antioxidants and its ability to improve digestion. But in addition, quince vinegar has antimicrobial properties, which makes it an excellent natural preservative and an ideal ingredient for dressing salads, meats, and those dishes where you are looking for that different, aromatic, and sweet touch.

Are you tempted to try it? We assure you it will become an essential in your kitchen. You’ll love it!

La entrada At Almazaras de la Subbética, autumn tastes like Parqueoliva quince vinegar se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.