Olive oil has been the common thread of Mediterranean cuisine since Roman times. Millions of olive trees spread across the fields of Andalucía. Did you know that the province of Cordoba has the largest number of Controlled Designations of Origin (DOC) of Extra Virgin Olive Oil (EVOO) in Spain?
There is a whole culture that revolves around olive oil and that our expert is going to help us get to know: the different types of olives, flavours, intensities, tones, textures, the memories they evoke, etc.
We will normally discover 5 types of oil:
- Lampante: Defective virgin oil, with a very high degree of acidity that makes it unsuitable for consumption.
- Arbosana o arbequina:Variety from which a sweet, smooth, aromatic oil is obtained, with fruity aromas of apple and banana.
- Picual: Variety with a more intense flavour, which leaves a slight spiciness and bitterness in the throat. It also has a tomato aroma that reminds us of two typical Cordoban dishes, such as salmorejo and gazpacho.
- Hojiblanca: One of the most typical of the province of Cordoba. It has an intense flavour without being bitter, although with a slight spiciness in the mouth, it has a fresh, almondy aroma, like freshly cut grass.
- Aromatizado: New trends in oils are also looking to make a name for themselves, such as smoked or truffled oils, among others.
Before, we will take a stroll through the picturesque white quarter of San Lorenzo or San Basilio, where we will open the door of a patio or two and discover the essence of this absolutely Cordoban tradition.
Meeting point: To be arranged
Languages: Spanish, English, French, Italian, German and French.
Included: Everything described. Private experience.