Author Archive
Mantecados, Spanish Cookies with EVOO
A sure told sign that we are getting closer to Christmas in Spain is the display of mantecados in the supermarkets. Mantecados can be found year round but are a special treat during the Christmas festivities. A house without these crumbly cookies during the holidays is like a house in the US without a turkey […]
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Use it up! Finish that EVOO.
If there was just a bit of food left or just one piece of anything sitting on a plate at the end of dinner my grandmother would say “Use it up”. This entry is dedicated to her. Many people will buy a great olive oil or will be gifted a bottle and leave it […]
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Travel in good taste: olive oil at high-speed
The train is one of my favorite ways of traveling in Spain especially in lieu of air travel. There is nothing worse than having to wait hours for your next flight when you could already be at the beautiful Atocha train station and on your way to your next destination at 310 Km/h. The RENFE AVE […]
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Rosh Hashanah: Challah with extra virgin olive oil
In Judaism the olive tree, its fruit and its oil all have very special meaning. We all remember the story of the flood when the dove comes with an olive branch in her mouth as a sign of peace. In Psalms it states that homes with children like olive trees are truly blessed (strength, persistence […]
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Dressing your salad the Spanish way: Olive oil, vinegar and salt.
After living in Andalusia for years you begin to recognize the same repeated conversations that often turn into heated debates. Most of these debates are about food and its preparation (especially salads and gazpacho). There is no dispute that I like most than the one about how to dress a salad. It can go on […]
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Cooking with olive oil: Grandma´s chicken with almond sauce
A few days ago, my partner Pepe and I were having a beer in a local bar. There was an older couple seated at the neighboring table and we began talking. We spoke about the difference of cultures (American and Spanish) and how we interact in a relationship. I said in some aspects we may […]
Continue ReadingBeet salmorejo with EVOO: a summertime favorite
Salmorejo is a typical dish from Córdoba that is like a thicker version of gazpacho, a cold tomato soup. The most common variety of salmorejo is made from tomatoes. However, historically it has been made from many different ingredients including apples and oranges, using what was in season. In this version, I use cooked beet root to add […]
Continue ReadingAre we too refined?
Living outside of your country for more than a few months changes your viewpoint. I have been known to call living in one country while being from another, purgatory. You are not here or there. It can be frustrating during the first years but I have gained insight others may not have and I can […]
Continue Reading2 Tablespoons of Olive Oil
So the recipe calls for 2 Tablespoons of “Olive Oil” but what bottle should you buy or pull out of the pantry? With some luck the chef will at least specify that it should be Extra Virgin. However, I have yet to see a trend where recipes recommend one olive oil over another. This can be likened to […]
Continue ReadingOlive and Jury
In April, I was honored to participate on the jury for the International Competition of Extra Virgin Olive Oil Ovibeja Awards. This was an extensive process where about 40 tasters from around the world gathered in the perfectly situated hotel, Hotel Vila Galé Clube de Campo, in the outskirts of Beja, Portugal to taste over one […]
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