Spain is the world largest producer of olive oil and Andalucia produces 80% of the Spanish total production. Olive oil is used in abundance here, – it is included in almost all dishes. Even at breakfast; the typical Andalusia breakfast is toasted white bread dripped with olive oil and tomate puree, served with a fresh orange juice and coffee(app. 4,00€). During the years we have tried many different olive oils, believe me; A LOT! But my favorite is still a virgin olive oil from Alicante. I tried it first time about five-six years and from that day we have bought many boxes to the restaurant. It is addictive and we use it in great amount.
We buy it directly from the relatively young olive farm Masia el Altet in Alicante. It consists of 60% Picual and 20% Arbequina olives. The remaining 20% is made up of three local varieties: Genovesa, Blanqueta and Alfafarenca. The result is a very fruity olive oil with lots of banana, apple, freshly cut grass, tomato, artichoke and herbs. In a very short space of time this olive oil has won a string of international awards – and with good reason.
If you can get hold on the olive oil Masia el Altet, you won’t be disappointed.