Olive Oils from Spain recently brought together food writers and culinary creators in New York for a hands-on lesson with internationally recognized olive oil expert Nicholas Coleman, who shared how to taste, select and pair Spanish extra virgin olive oil like a professional.
Part of the All in a Drop campaign, the experience took place at The Musket Room with an exclusive four-course dinner crafted by the restaurant's Chef de Cuisine Noah Ponjuan. The event was co-hosted by James Beard Award-winning chef and bestselling author Andy Baraghani.
The evening was built around sobremesa, the Spanish tradition of lingering around the table after a meal to enjoy conversation and good company, the perfect setting to slow down and savor the flavors of Spain.
"To me, sobremesa is when the meal is over but nobody's getting up. You pour a little more wine, tear off another piece of bread, and get into the conversation you somehow didn't get to during dinner. A great Spanish extra virgin olive oil belongs right there in the middle of it — something to keep dipping into as the night goes on. I love that there's a word for this. When I have people over, I want them to get comfortable and stay, even if I've already started picking at dessert. Thank you to Olive Oils from Spain for having me co-host an evening with plenty of sobremesa."— Andy Baraghani
The evening's biggest takeaway? Not all extra virgin olive oils are created equal, and knowing the difference can make even the simplest meal more flavorful.
Meet the Three Spanish Extra Virgin Olive Oils Worth Knowing
Spain, the world's largest olive oil producer, is home to more than 200 olive varieties, each producing extra virgin olive oil with its own distinctive character. Coleman introduced guests to three kitchen must-haves for food lovers who enjoy eating well and making healthy choices:
- Arbequina: The sweet side of Spain's extra virgins. Smooth, fruity and delicate, with subtle notes of apple and almond. Try it over vanilla ice cream, fresh strawberries or chocolate desserts.
- Hojiblanca: Your everyday all-rounder from Andalusia. Fresh, grassy and balanced, with a hint of pepper. Perfect for salads, roasted vegetables or grilled fish.
- Picual: The Queen of Jaén and the world. Big, bold flavor. Robust, peppery and pleasantly bitter, with an unmistakable aroma of fresh tomato vine. Drizzle it over steak, roasted potatoes or hearty dishes that can handle its intensity.
"As a chef, getting to learn about and work with the highest quality products is always exciting. Spanish extra virgin olive oils have been a mainstay as part of our bread service and cooking applications at Musket Room. We're so excited to celebrate and take a deeper dive into all three of these amazing olive oils." — Chef Noah Ponjuan, The Musket Room
Five Tips to Taste and Choose Spanish Extra Virgin Olive Oil Like a Pro
You don't need to be a sommelier to appreciate great olive oil. Coleman shared a few simple techniques anyone can try at home.
- Warm it up. Pour a small amount into a glass and gently warm it between your hands. This helps release its aromas.
- Give it a sniff. Take a deep breath. Depending on the variety, you might notice fresh-cut grass, green apple, herbs or almonds, always fresh, clean aromas that remind us this oil comes from a fruit.
- Take a sip. Let the oil coat your tongue. Look for fruitiness, bitterness and a peppery kick, the three key characteristics of extra virgin olive oil.
- Don't fear the pepper. That little tickle at the back of your throat? It tells us we are dealing with a food rich in naturally occurring phenolic compounds, known for their powerful antioxidant properties. A peppery finish is an essential part of the extra virgin olive oil experience.
- Check the bottle. Always check the best-before date on the packaging. Dark or opaque containers help preserve the olive oil's natural properties. And remember to store it away from heat sources and direct sunlight.
"Spain is home to some of the world's finest extra virgin olive oil producers. Many of these single-estate groves have produced oil for generations and showcase some truly beloved olive cultivars such as the Picual, Arbequina, Hojiblanca, and Cornicabra among others. The best producers in Spain utilize state-of-the-art mills to extract oil in temperature-controlled sanitary environments, which are key components of quality. They bridge tradition with innovation, connecting us to a deeper sense of history, culture and gastronomy." — Nicholas Coleman, Co-Founder & Oleologist, Grove and Vine
Bringing a Taste of Spain Home
More than a tasting, the evening was an invitation to experience sobremesa firsthand and discover how a few drops of the right olive oil can transform a meal.
"Spanish extra virgin olive oil is one of the most versatile ingredients you can have in your kitchen, yet there are still so many ways to discover and enjoy it. Spain's extraordinary diversity of olive varieties offers a world of flavors and aromas, each bringing its own character to a dish. From finishing a simple salad or elevating a family meal to creating surprising desserts and inventive cocktails, Spanish extra virgin olive oil opens up endless culinary possibilities. It can enhance familiar recipes, inspire new combinations and bring a distinctive touch to every course, from the first bite to the last sip. I encourage everyone to explore its different flavors, experiment with it in the kitchen and discover how just a few drops of authentic Spanish extra virgin olive oil can transform a dish and make every culinary experience more memorable."
— Teresa Pérez Millán, General Manager, Spanish Olive Oil Interprofessional
The message for home cooks is simple: The right olive oil can do more than dress a salad. It can bring out the best in everything from grilled vegetables to dessert.
Discover more recipes, tasting tips and inspiration at www.oliveoilsfromspain.org/allinadrop or follow @OliveOilsSpain on Instagram, Facebook, and YouTube.
About Olive Oils From Spain
Olive Oils From Spain is the global promotional brand of the Spanish Olive Oil Interprofessional Organization. It is a nonprofit organization made up of all the representative entities of the Spanish olive oil sector, including olive growers, cooperatives, olive mills, bottlers and exporters. Its main objective is to promote the image of the product and the industry worldwide. It has been developing promotional campaigns for the product for over seventeen years in about thirty countries across five continents.
SOURCE Olive Oils From Spain
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