Oil and Cuisine

Cuisine

Extra virgin olive oil is the favourite oil of all famous chefs. Even in cultures with little or no tradition of using the oil, it is employed as an ingredient in many dishes and as a condiment that gives a definitive touch of class to the most prestigious culinary creations.

Extra virgin olive oil has become a symbol of a way of life and the art of living, to such an extent that it is now a sign of quality of the best cuisine.

However, there is still a long way to go, because although its use is widespread, not all extra virgin olive oils are suitable for all dishes. The same process that recently took place with wine is now happening with oil.

In the past, wine was generally offered with meals with no distinction made between flavours, aromas, levels of sugar or even white or red. Yet at some point people began to realise that different wine could be chosen to accompany different dishes, as experience has confirmed. The first stage was the typical distinction between “white for fish and red for
meat”, and this later expanded to include dessert wines, aperitif wines and then the origin, varieties and “coupage”, the ageing time and brands, while increasing importance is now given to the production method, with a growing market for ecological wines.

In the case of extra virgin olive oil, we are now witnessing a similar process. Demand is growing for oils of a particular type of olive, with a specific origin or with certain characteristics. Yet there is still a long way to go before a different oil is used for each type of dish and before kitchens have different oils for frying, salads, stews, or desserts.

La Amarilla de Ronda, will be a pioneer this field and is therefore launching two different ecological extra virgin olive oils, Mild and Intense , which, similar to white and red wine, have different uses. But we also intend to produce a wide variety of oils, thus providing maximum satisfaction for the consumer and offering different blends and varieties, always
of the highest quality.

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