Wednesday, August 24, 2011

A Spanish Love Affair

Fresh and grassy olive oil leaves a tingle in your throat, opposite of a smooth and buttery Tuscan olive oil. Similar to wines, climate and region determine the olive oil's taste. I am grateful for the many health benefits extra virgin olive oils share with us.

Castillo de Canena offers intensive olive flavor and shines with the grassy notes I adore in a Spanish olive oil. Made with 100% Arbequina olives from Cortijo Guadina - Jaen, Andalusia, Spain. This olive oil is best used cooked. In my kitchen is enhances spreads, feta cheese, world pestos, salads, and
finishing drizzles on fish and vegetables. Try it in this delicious Romerso Sauce.

Romesco Sauce

1/2 cup toasted almonds 
2 cloves garlic, peeled
1 slice day old bread
1 roasted pepper
1 large tomato, peeled and seeded
1/2 cup Castillo de Canena Olive Oil or similar grassy Spanish olive oil
2 T sherry vinegar
1/2 teaspoon chili flakes or paprika
3 tablespoons chopped parsley

Combine all ingredients in the blender or food processor.
Season to taste with salt and pepper and serve with grilled chicken, fish, or vegetables.

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