Tag Archives: EVOO

Treasures - Oro de canava


Established in 1976 in Jaen in the Sierra Mágina region, Oro de Canava is considered one of the best extra virgin olive oils in the region. This oil is produced in a region designated as a National Park due to its outstanding natural beauty and large variety of foliage giving it its superior quality.

The love and care for this produce begins in the grounds of the partners of this cooperative, where they only select the olives from the tree, not the ones on the ground. Only the best Picual olives are selected at the optimum point of maturation, and harvested early to increase the fruity overtones of this fabulous olive oil. In addition, the microclimate of the Sierra (Spanish for mountain range) contributes to this liquid gold being recognized for its unique and superior organoleptic characteristics.

The characteristics of the resulting oil, winner Treasures - Oro de canavaof four prestigious awards, are “its intense fruity fragrance of green olive; its complex aromas of fresh and dried fruit – spearmint, tomato and banana peel with nuances of almond and apple; its crisp flavour, fragrant, harmonizing a light bitterness with a progressive piquancy; and its very structured and imposing quality”.

The Ministry of Agriculture of Spain granted it an award for Best Extra Virgin Olive Oil 2012. This oil has also won the Alcuza Award, in two consecutive years (2012-2013), and the Provincial Council of Jaen Award, 2012 and 2013. Jaen is an area of Andalucia, the largest olive oil producer in the world so they must know a bit about quality of olive oil ;-).

This extra virgin olive oil gains its name from the use made of the water flowing from the nearby Cánava Spring to wash the olives after twigs and leaves have been removed. Oro de Cánava means Gold from Cánava.

Don’t miss the chance and visit this site following one of our Gastro Routes. You can also order a sample writing to sales@spainisdelicious.com.

3D Extra Virgin Olive Oil EVOO with Iberico ham

3D Extra Virgin Olive Oil with Iberico ham

Enjoy a new way of eating Extra Virgin Olive Oil. Original, attractive, modern, colourful. 3D Extra Virgin Olive Oil EVOO with Iberico ham

This week tapa recipe is about two of the main and most acclaimed ingredients from the Spanish gastronomy, Extra Virgin Olive Oil and Iberico or Serrano Ham, but, at least for olive Oil, taken to a new dimension. Almost everybody knows about the Extra Virgin Olive Oil and almost everybody have tried it before, but eating it in a solid-state is not so common.

Let’s start with the list of ingredients:3D Extra Virgin Olive Oil EVOO with Iberico ham

  • 100ml of water
  • 80gr of icing sugar
  • 35gr of caster sugar
  • 180ml-200ml of Extra Virgin Olive Oil 
  • 5 gelatine leaves
  • Iberico Ham, as much as you like. You can always use Serrano ham but the Iberico ham will give a  more nutty taste.
  • Some slices of toasted sourdough bread or baguette is a perfect companion.
  • Garlic

Ready? Let’s cook.

Leave the gelatine leaves to soak in cold water for some minutes.

Meanwhile mix the sugars and water in a pan and heat without stop stirring. As soon as it reaches 90C move apart.

Drain the gelatine leaves, add to the syrup and stir to dissolve.

It’s the moment to add the olive oil slowly while using hand mixer or a whisk to help with the emulsion. If you are using an electric hand mixer do it at medium speed.

When the gelatine thickens it’s time to go to pour in the moulds. Fill them with our jelly and place in the fridge.

Rub a garlic clove on the toasted bread, place one of our Extra Virgin Olive Oil jellies and a slice of hand carved Iberico or Serrano ham.

Close your eyes and let your mouth do the rest!!

Did you like? Let us know. Did you make your own changes to the recipes? Tell us and win a Gastro-travel.



Do you know how to distinguish a good extra virgin olive oil from another not that good? In this post you will learn how the masters do when tasting Extra Virgin Olive Oil (EVOO).

We have all heard about the famous wine tasters, also known as sommeliers. But, have you heard about olive oil tasters? These professionals have to tasting_extra_virgin_olive_oilvalue the same properties in olive oil that the sommeliers do in wine.

The only big difference is that olive oil tasters do not care about the colour of oil and they taste in blue glasses so that the colour doesn’t interfere in their ratings, whereas the colour and ribbons are essential in wine tasting.

So let’s start with the tasting guide for Olive Oil, as mentioned before, in only 4 steps: visual, smell, taste and touch.


Pour the oil in a blue or at least dark glass, just about 5 tea spoons. Cover the glass with one hand and hold it with the other making small circle movements to let the aroma release. Uncover the glass and breathe in the aromas. Repeat several times varying from briefly and shortly, to deeply and slowly.

At this point tasters just check if the smell is pleasant or unpleasant, if they like it or not. Positive hints are almond, apple, grass, etc. Negatives are all unpleasant smells, for example: vinegary, rancid, etc.


Tasters slurp a little bit of oil and at the same time they take some air as well, making a peculiar weird noise. This is because the air helps the oil to spread into the mouth and highlight every hint of flavour. This noise is also done by the sommeliers and is sometimes funny to see them tasting the wine.

A fruity taste, the bitterness, and a dry sensation are positive aspects. Metallic, winey are negative tastes.


In this step you should evaluate the feel of the oil in the mouth and palate. The oil has to have a strong consistency but at the same time has to be watery. A pasty feeling is a negative aspect.


Colour is not an important aspect in olive oil tasting. It’s a common mistake thinking that an olive oil is better if it’s green. Clarity and tasting_extra_virgin_olive_oiltransparency is a positive aspect when tasting olive oil. Muddy or cloudy oil is not good oil.

No one is born knowing how to taste an extra virgin olive oil and that is why these simple steps are very helpful if you are ever interested in tasting oil. Obviously, the taste depends on the taster aptitudes but also on the difficulties of the product itself.

Do not be afraid to start and became an expert in the virgin olive oil tasting. Soon we will be offering tasting packs but meanwhile you can start tasting some of this oil treasures.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.