Spanish Food

Quality to be protected

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 18 Jul 2008 11:47:00 +0000

Just like serrano hams, there are also official Origin Guarantee stamps (Protected Denominations of Origin) for Iberico hams that certify their origin and ensure that they have been produced following traditional methods. There are currently four of them located in the west of Spain:

Iberico ham from Guijuelo
Iberico ham from Dehesa de Extremadura
Iberico ham from Huelva
Iberico ham from Pedroches

The holms and cork oaks that inundate the meadows of Salamanca, Ávila, Zamora, Segovia, Cáceres, Badajoz, Sevilla, Córdoba, Huelva, Ciudad Real and Toledo are the main nourishment of iberico pigs used to prepare hams from Guijuelo. The production area includes 77 towns located in the south east of Salamanca, being Guijuelo its central point. The region enjoys a continental climate with cold and long winters and dry and hot summers. The hams obtained are delicious and have a distinctive slightly salty or even sweet taste.

On the other hand, the Extremenian pastures are extensive and embrace over 1 million hectares. The production area of Iberico ham from Dehesa de Extremadura includes 40 towns in Badajoz province and 45 towns in Cáceres province. The area boasts a mainly continental climate and it is said that the dry breeze that blows in the mountain ranges of Extremadura confer a delicate taste and intense but pleasant aroma to the hams produced there.

Iberico ham from Huelva is produced in 31 towns located in La Sierra county in the north of this province, where the yearly rainfall is quiet high. The iberico pigs, though, have been raised in the pastures scattered throughout the provinces of Huelva, Cádiz, Córdoba, Sevilla, Cáceres y Badajoz. The hams obtained are fragrant and slightly salty.

Finally, the hams produced in the Valley of Los Pedroches in the province of Córdoba have a pleasant aroma and a texture not at all fibrous. The law that created the D.O.P. Los Pedroches was passed only in 2006 and makes this certification the most recent one in the Olympus of Spanish iberico hams.

The requisites of these four D.O.P.s are quite similar although we can find a few slight differences such as the minimum ham aging periods required, which range from 16 to 20 months.

It is worth mentioning that an Iberico ham without an Origin Guarantee can be as good as one with it. However, whilst the latter has passed strict tests to guarantee the breed of the pig, its weight, its origin, its feeding, a minimum ageing period, etc. –hence its higher price- with the former, you depend on the producer’s reputation and ability on delivering a quality product.

For a fine selection of Spanish Hams please visit our Spanish food online store.

Iberico Ham: a real treat

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 13 Jun 2008 15:07:00 +0000

Regarded as a true delicacy, Iberico ham is a world-apart, differing not only from serrano ham, but from any other hams in the world! Its taste and aromas, after two years of ageing, are so complex, so nutty, buttery, earthy and floral that Iberico hams deserve to be held in the same esteem as white truffles, Beluga caviar or any other comparable delicacy. It is its unique, complex and intense flavour –it is generally served raw although occasionally can be used in cooking- that makes this product one of the most renowned Spanish delicacies amongst gourmets all over the world.

Iberico ham comes from the Spanish indigenous Iberian pig. This breed, a close relative of the aggressive wild boar, has inhabited the south-western part of Spain for centuries. The wooded meadowlands are where the Iberian pig can find its favourite food: acorns. Iberian pigs lead quite a privileged life, wandering around beautiful oak forests and exercising their muscles all day. It is precisely in the Iberian pig’s muscles where the secret behind the exquisite taste of Iberico ham lies.

Indeed, the Iberian pig’s unique ability to transform the fats from the acorns into streaks that run through its muscle tissue is what gives the Iberico ham its beautifully marbled texture and distinctive aroma. The rich meat is finely striated with fat and its taste gives a clue as to the foods found in the environment where the animal has been raised: acorns, grasses, roots, herbs, spices, tubers and wild mushrooms found in the meadowland. Furthermore, acorn-fed Iberico ham has the property of liquefying at a low temperature—room temperature, for example—so it literally melts in your mouth.

Quality-wise, the main factor to take into account with Iberico hams is the way the pig has been fed:

Iberico ham “Bellota”: the finest quality. The Iberian pigs have been reared free-range in the mountains and fed exclusively on acorns (bellota). This exclusivity is obviously reflected in the high price it achieves. *

Iberico ham “Recebo”: this name denotes mixed feeding. The pig eats acorns and pasture, but the last 30% of its weight is achieved through natural compound feeding. This type of Iberico ham is of slightly lower quality than the “bellota” type, but still a true delicacy.

Iberico ham “Cebo” or just plain Iberico ham: Refers to free-range Iberian pigs that have bee fed on natural compound feeding and herbs.

For a fine selection of Spanish Hams please visit our Spanish food online store.

Serrano Ham

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 04 Apr 2008 17:17:00 +0000

Widely speaking, Spanish hams can be categorised as Serrano ham, cured ham, “Jamon del País” or “Jamon de Bodega” if they come from white pigs and Iberico ham if they have been obtained from Iberian pigs. There are some specifics with regard to these two main categories. This article reviews the main traits of Serrano ham and its areas of production.

Hams obtained from selected white pigs have a softer, sweeter taste and aroma than Iberico hams. They can be enjoyed on their own or used for cooking, and their price is significantly lower than that of Iberico hams. This ham, when still tender, looks similar to Parma ham and it can usually be found in some foreign supermarkets. However, even within this category the difference in quality can be vast.

There are two areas in Spain that are known for the quality of the hams they produce, so much so that they have been granted official Certificates of Origin. The labels "Ham from Trevélez" and "Ham from Teruel" protect and designate those hams:

Obtained from a specific breed of white pigs
Of a minimum weight
That have been produced in a specific geographical region with particular characteristics
Following traditional production methods
And ensuring a minimum curing period

These hams can be exceptionally tasty, and their qualities are clearly superior than those of hams obtained through industrial processes. They can be recognised by their delicate and complex taste, their streaks of yellowish fat and their soft and shiny texture.

Ham from Trevélez is produced in the Alpujarras region in Granada (Andalusia) at an altitude of around 1.700 m. It comes from Landrace, Large White and Duroc Jersey pigs and has a minimum curing period of 14 months. The tradition of ham production in the area is well documented, and by the mid 19th century it even received the royal backing when Queen Isabel II granted the town of Trevélez the privilege to stamp her royal seal in these products.

Trevélez is a charming village of white houses and narrow pebbled streets located 1.500 m high in the Alpujarras Mountains of Granada. Its climate, characterised by cold and dry winters, hot summers and strong winds that blow from the peaks of the Sierra Nevada Mountains, contribute to confer a unique taste to this product.

Ham from Teruel is produced in the Teruel Province of Aragón. This mountainous area has an extreme continental climate: winters are cold, long and dry, and summers are short and hot. Once more, these hams are obtained from Landrace, Large White and Duroc pigs and they are left to cure and age in caves located over 800m altitude for a minimum period of 12 months. These hams weigh an average of 8 to 9 kilograms and have an exquisite aroma and taste.

For a fine selection of Spanish Hams please visit our Spanish food online store.

Spanish Ham: a longstanding tradition

noreply@blogger.com (Euroresidentes-Delinostrum) — Wed, 02 Apr 2008 14:40:00 +0000

The deliciously tempting Spanish Ham had already captivated the senses and stomachs of the Romans that inhabited Hispania as far back as the 2nd century B.C. They used to cure pork meat in salt, thus sowing the seed of what has become one of the most appreciated foods all over the world. Its central role in Spanish gastronomy has remained unchanged over the centuries and writers such as Cervantes -who found space in his famous “Don Quixote” to mention this delicacy- have played their part in spreading the news about the incomparable properties attached to its exquisiteness. What used to be Spain’s best kept secret is now an essential item in any gourmet larder.

But the variety of hams that traditionally have been produced in Spain and the different terminology used over the years have given cause to some misunderstandings that are worth clarifying. In this article, we will go through a basic classification of Spanish hams according mainly to the bread of pigs they come from.

The denominations “Jamón Serrano”, “Jamón del país” or “Jamón de Bodega” refer to hams obtained from white pigs. The most common breeds in this category are Landrace, Large White and Duroc-Jersey. On the other hand, hams obtained from the local Iberico breed – a distant cousin of wild boar- are known as “Jamón ibérico”. They may be not pure iberico pigs but a crossbred. Nevertheless, they law stipulates that to fall into this category they should be at least 75% Iberico.

Moreover, within this last category, there are still three other subcategories that also denote the different qualities of the product: the term “Jamón ibérico de bellota” describes those hams prepared with iberico pigs that have been fed mainly on acorns and left to roam free in the meadows; the name “Jamón iberico de recebo” refers to hams obtained from iberico pigs that have been raised on a mix diet of acorns and compound feeding, and finally “Jamón ibérico de pienso” describes hams that come from pigs that have eaten only compound feeding.

All in all, it is worth remembering that the taste, quality and price of Spanish hams vary enormously depending on: the type of pig it comes from, the way the pig has been fed, which leg –front or back- has been used to make the ham and the way the ham is cured. The different Denominations of Origin that currently exist help to preserve and guarantee de quality of this delicacy.

For a fine selection of Spanish Hams please visit our Spanish food online store.

Paprika: a savoury and colourful condiment

noreply@blogger.com (Euroresidentes-Delinostrum) — Mon, 03 Mar 2008 17:50:00 +0000

Originary from America, paprika is an ever present condiment in any Spanish larder. The main secret lies in discerning the dishes that would benefit from adding just a pinch of this aromatic product.

Paprika was juts one of the many food products that arrived to Europe after the discovery of America in the 15th century. The shapes, tastes and colours that the botanists came across with, as they went deep into the “new” continent, were extraordinarily diverse. However, the sweet varieties seemed to adjust themselves better to our climate.

Although this product probably reached Spanish territory soon after 1492, it took another century before its farming and use became widespread. In the areas of La Vera (Extremadura) and la Ñora (Murcia) the monks are credited with introducing the cultivation of peppers and producing paprika during the 16th century. Their secret was not kept behind the secluded doors of these monasteries for long and it soon reached the villagers, who also started growing this product. By the 17th century, paprika production had developed into a proper industry. Today the condiment prepared in both counties is protected by the respective Denomination of Origin (D.O.) stamp.

Specifically, paprika from La Vera is made with premium-quality red peppers grown in the area and produced following the traditional drying process over oak or holm oak wood smoke. Hence its peculiar and intense smoky aroma, which is widely appreciated by knowledgeable chefs. According to their taste, there are three categories of paprika: sweet -made with Bola and Jaranda varieties-, bittersweet -slightly spicy and prepared with the Jaranda and Jariza kinds- and finally hot paprika, which is produced with Jeromín, Jariza and Jaranda types.

With regard to paprika from Murcia, this is made only with red peppers of the Bola variety. These fruits present a bright red colour, round shape and a delicious sweet taste. Once recollected, they are generally left to sun-dry, although they may also be placed in hot air drying rooms. Once they have dried up, they are grinded until the desired texture is achieved.

Paprika enhances the taste of many dishes. It can be used, for example, to season or to prepare marinades for meat and vegetable kebabs by adding a teaspoon to a glass of olive oil and the juice of half a lemon. It is a basic ingredient of the popular “Pulpo a la gallega” (octopus cooked in Galician style) and it can also be found in a wide range of sauces that acompany eggs, pasta, fish or meat alike.

For a fine selection of Spanish spices please visit our Spanish food online store.

The stars of Jerez and Huelva

noreply@blogger.com (Euroresidentes-Delinostrum) — Mon, 11 Feb 2008 10:45:00 +0000

Spain boasts an interesting variety of premium quality vinegars. Amongst them, two enjoy the protection of a Denomination of Origin (D.O.), a seal granted by the European Union. These are Vinagre de Jerez and Vinagre del Condado de Huelva. These official stamps guarantee the quality, uniqueness, origin and specific production method used to obtain these excellent vinegars.

Hence, Jerez, an important wine producing area, these days prides itself on having some excellent vinegars that have already achieved a similar status and name to the region’s renowned Sherry wines. It is the fact that they are aged in oak or chestnut casks -generally using the “criaderas y soleras” method- that probably has a major influence in differentiating these vinegars from the rest. The main varieties of grapes used to make “Vinagre de Jerez” are Palomino, Listán and Pedro Ximénez, and the area of production that is actually protected includes the following towns: Jerez de la Frontera, San Lucar de Barrameda, Puerto de Santa María, Trebujena, Chiclana de la Frontera, Chipiona, Puerto Real, Rota –all in Cádiz- and Lebrija –in Sevilla-. Nevertheless, the ageing process can only take place in the first three towns, if the final product is to fall into the Denomination of Origin mark.

Moreover, this procedure should take place in chestnut and oak casks of capacity no bigger than 1.000 litres. As mentioned earlier, the most traditional ageing method in Jerez is this of “criaderas and soleras” which consists in extracting some vinegar from the “viejas soleras” or old casks placed underneath and subsequently filling them with vinegar removed from the “criaderas” or casks laid in the rows above the “soleras”. The method of “añadas” or vintages, where the vinegar is left to age in the same cask, is also accepted by the Regulatory Body. Finally, depending on the period of time left to mature, there are two categories: “Vinagre de Jerez” for vinegars that have an ageing period of about 6 months and “Vinagre de Jerez Reserva”, applied when the vinegar has been aged for at least 2 years. The ageing procedure guarantees a final product that, due to its range of aromas and elegant flavours, confers a personal taste to any dish.

On the other hand, vinegars protected by the Condado de Huelva D.O., distinguish amongst two big groups: Condado de Huelva vinegars prepared with wines from the Protected Denomination of Origin and Condado de Huelva Aged vinegars. Amongst this last category there are three groups: “Solera” vinegars are those that have been left to age for more than six months and less than a year; “Reserva” vinegars have been enriched with “Condado Viejo” wine and left to age for more than a year, and “Añada” vinegars have also been enriched with “Condado Viejo” but left to age for a period of 3 years.

For a fine selection of Spanish vinegars please visit our Spanish food online store.

A graceful acidity

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 25 Jan 2008 10:46:00 +0000

As living standards have risen, so has the taste for improved gourmet products. In line with this increasing and more knowledgeable demand, producers have pampered an enormous variety of wines that are transformed into vinegar. Subsequently, vinegars that were already acclaimed worldwide like those from Jerez -Sherry vinegar- or Huelva, coexist now with others produced with excellent wines and cava in different areas of Spain.

These sought-after vinegars generally correspond to a Certificate of Origin region such as Penedès, Priorat, el Bierzo, or Rias Baixas and the most representative wines are chosen to prepare unique products. Cellars such as Agustí Torelló, Puig i Roca, Ochoa, Alvear or Bodegas Palacios have added vinegar to their list of delightful wine products. They are made from quality wines obtained from a variety of grapes: tempranillo, garnacha, cabernet sauvingnon, albariño, muscatel or pedro ximenez.

To ensure that the final product boasts a wide range of aromas, once the chemical process is over, the vinegar obtained is filtered and then left to mature in wooden casks until it develops the desired qualities and fruity flavours that will delight chefs and consumers alike. Depending on the results sought, the producer will choose a certain type of wood. For instance, barrels made with oak boost the aromas, whereas those made from chestnut wood facilitate the acidification process. The ageing term can vary, starting from a minimum of six months. Some vinegars may be left to age in wooden casks for more than twenty five years.

Nurturing such a product has paid off. So much so, that vinegar deserves a special place in any gourmet larder. In the hands of a connoisseur, it gives a distinctive touch to any dish: from salads to stews and even desserts. It is advisable to use white vinegars in salads, as their taste tends to be slightly milder. In contrast, vinegars made from red wine are, broadly speaking, stronger and work well in marinades, stews and sauce reductions.

But vinegar is also an ingredient that has conquered other realms in the kitchen. Traditionally, a few drops of balsamic vinegar were a must to prepare certain fruits such us berries, but its peculiar and rich taste knows no boundaries. Flavoursome and now popular desserts, like a variety of ice-creams, profit from a hint of balsamic vinegar.

So far, we have touched on wine vinegars but it is worth remembering that vinegar can be obtained from other sources: apple, rice, malt, strawberry, beer or coconut are just a few examples. The list of vinegar types goes on and their qualities and uses in the kitchen are endless and rewarding.

For a fine selection of Spanish vinegars please visit our Spanish food online store.

Vinegar: the seasoning spark

noreply@blogger.com (Euroresidentes-Delinostrum) — Tue, 15 Jan 2008 09:57:00 +0000

This sometimes underrated product was already appreciated by ancient civilisations, which used it as a medicine, drink, condiment or food preserver. Through the centuries its production methods and results have evolved to the point that some vinegars have become coveted gourmet products that fetch astronomical amounts of money.

The result of an unintentional chemical process, vinegar was considered a mere alteration of any alcoholic liquid during centuries. It was in the Middle Ages that its production became more important in countries like France, particularly in Orleans. Producers in this French town -dedicated mostly to wine and vinegar production- noticed by chance that a good part of the liquid contained in the barrels would go off during its shipment to Paris. Its importance became such that they organised themselves in guilds in order to protect their raising industry and the secrets of vinegar preparation.

Although its production blossomed in the next few centuries, little did they know about the chemical process that ended up transforming wine into vinegar. It was not until the 19th century that Louis Pasteur identified the scientific logic behind it: vinegar is in essence a liquid obtained from the oxidation of alcohol which has already been through a fermenting process caused by a bacterium called Mycoderma aceti.

This discovery, together with the technological innovations introduced in the production process, have contributed enormously to improve the quality of this product. Nevertheless, it is worth remembering that the main secret behind an excellent vinegar lies in the quality of the wine used.

The word vinegar –that comes from the Latin “vinum acre” which subsequently gave place to the French “vin aigre” or the Spanish “vino agrio”- is used to describe any drinkable liquid obtained through a double fermentation process: alcoholic and acetic. Hence, there are vinegars made from cider, malt, beer, rice or coconut depending on the abundance of a specific product. It is therefore in wine-producing countries in the South of Europe where wine vinegar is more common, whereas in the North of Europe cider and beer vinegar have traditionally been consumed.

Precisely, only some vinegars prepared in Spain and Italy boast the certificates of origin granted by the European Union as a proof of quality. These are: Vinagre de Jerez -Sherry Vinegar- and Vinagres del Condado de Huelva in Spain, and the Aceto Balsamico Tradizionale di Modena e Reggio Emilia in Italy. All the same, France enjoys great prominence in the vinegar production industry. It is not a coincidence that the ones produced in Orleans gave name to one of the two main production techniques. The method of Orleans consists in filling three fourths of an oak cask with wine. The upper layer gets in contact with the air and it transforms itself in fresh vinegar. On the other side, the German method is based on airing the wine introduced in horizontal barrels together with beech wooden shavings.

For a fine selection of Spanish vinegars please visit our Spanish food online store.

Turron time

noreply@blogger.com (Euroresidentes-Delinostrum) — Mon, 03 Dec 2007 17:33:00 +0000

Much has been written about the origins of turrón and the conclusions have not always been unanimous. However, it is widely accepted that this sweet bite made with almonds and honey was prepared all over the Mediterranean. It was the Arabs, though, who most probably introduced the tradition of making turrón in the Iberian Peninsula, when they dominated this territory back in the 8th century.

This likely Arab legacy has translated into an important food industry that employs hundreds in the province of Alicante. Specifically, Jijona –Xixona in Valencian- is nowadays the most renowned town dedicated to the preparation of this typical Christmas sweet. Indeed, this land naturally produces the basic ingredients needed to prepare turrón: almond trees inundate the landscape and thyme, lavender, orange blossom and rosemary –essential to obtain honey- perfume the meadows.

Besides Jijona, there are other areas in Spain that produce this traditional sweet. For instance, the town of Agramunt, in the Catalan province of Lleida, prepares a round variety of turrón made with hazelnut. But by far, the production volume of Torró d’Agramunt -Turrón de Agramunt in Spanish- has little to do with this of Jijona, a town that has developed a whole economy based on this product. Turrón from Jijona became popular in the 19th century, when the artisan producers travelled to markets in cities and towns over Spain just before Christmas to sell their almond candies. They first did so in the street, and gradually started occupying the entrances to central residential buildings, where some have remained until today.

The secret lies in the ingredients

Traditional and artisan turrón is produced with local varieties of premium quality almonds. These are peeled and toasted and added to a cooked paste of sugar, honey and egg whites. The mixture is poured over some wafers and let to cool. Finally, it is cut into rectangular pieces. This is known as “turrón de Alicante” and shares a very similar process with Jijona turrón. The main difference consists in the grinding and refining process the cooled paste goes through before being cooked again in order to obtain the Jijona variety.

When buying your turrón, it is worth bearing in mind that the percentage of almonds used determines the quality and category of the product. Shoppers may also find a wide range of products due to the fact that traditional varieties like Jijona, Alicante or “Yema” –egg yolk- have to compete with other types of turrón like these that contain ingredients such as coconut or chocolate.

For a fine selection of Spanish turrones please visit our Spanish food online store.

Spanish olive oils: appreciating the details

noreply@blogger.com (Euroresidentes-Delinostrum) — Sat, 17 Nov 2007 19:20:00 +0000

A particular range of flavours and sensations are associated with oils obtained from a specific variety of olives. The senses, crucial to gathering all information required to experience an extra virgin olive oil, are the sight, smell, taste and touch. But knowing the qualities ascribed to each olive variety can pave the way.

There are over 1.500 olive varieties in the world, of which some 250 are cultivated in Spain. Let’s review the flavours commonly associated to the most popular ones.

Arbequina: it produces fresh and fruity oils, where the aroma of healthy olives is quite distinctive. They tend to retain subtle flavours that remind of almonds, apple or banana. Oils made with this type of olives are generally quite sweet and leave a slightly bitter taste in your mouth.

Cornicabra: it gives oils of strong fruity aromas that display some hints of apple and grass. The intense flavour of a ripe fruit and the perfect balance between bitterness and piquant are the main traits that share oils made with this variety.

Hojiblanca: it renders fragrant and fresh oils that remind of fresh herb and almonds. The taste is usually mild, although a discreet trace of bitterness and a hint of piquant can be perceived.

Lechín: oils obtained from this variety are intense and vigorous. The main aroma associated to these oils is that of healthy olives. They also may present a hint of fresh herb. Their taste is only slightly sweet and a very delicate trait of piquant can be distinguished.

Picual: the strong fruity aroma of green olives is the main trait of oils made from this variety. Some of them may present also a flavour reminiscent of fig tree and even of wood. These oils are astringent and have an intense but balanced piquant and bitter taste.

For a fine selection of Spanish extra virgin olive oils please visit our Spanish food online store.

Olive oil tasting: how to spot the difference

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 09 Nov 2007 18:53:00 +0000

To achieve the extra virgin olive oil standard, the product needs to go through two processes. One takes place in the laboratory, and consists of a chemical test to establish that its acidity level is below 1º. The other involves a sensorial analysis carried out by a panel of tasting experts who will judge its appearance, aromas, taste and tactility. The minimum mark awarded to qualify for extra virgin olive oil should be 6.5 out of 10. You don’t need to be an expert to taste, establish and enjoy the difference. Besides your senses and the oils you plan to taste, you will only need a cognac glass -if you cannot get hold of an oil tasting glass- and a saucer or cardboard coaster to cover it.

At least four senses will intervene in your tasting experience: sight, smell, taste and touch. Probably, the first thing to catch your attention will be the colour. The oil appearance, although it is not a crucial factor, will give away some information about the liquid you have in hand. Primarily, the olive oil colour is determined by the ripeness and type of fruit used to produce it. It ranges from deep green to golden dark or bright yellow. Broadly speaking, greenish oils are made with unripe olives and have an intense and bitter taste, whereas golden oils are obtained from ripe olives and tend to be sweeter. Moreover, oils made from green olives tend to retain a slight greenish shade, whereas the ones obtained from black olives usually boast yellow tones.

On the other hand, density has a lot to do, not only with the type of olives used, but also with the production and storage process itself. A good olive oil has to be dense but fluid. You can check if this is the case by stirring the oil in the tasting glass and watching how long it takes for the liquid to slip down from the glass walls. It is worth remembering that colour is not taken into account when grading an olive oil, so much so that official tasting glasses are tinted in order to avoid disclosing relevant information that could predetermine the opinion of the expert.

The smell is perhaps the most important and complex phase in the tasting process. The distinction of the aroma and bouquet of an olive oil is almost an art. The advice of those in the know is to search for flavours that, amongst others, remind us of healthy olives, almond, apple, figs or grass. Extra virgin olive oils that have a characteristic smell of healthy and fresh olives are referred to as fruity oils that can vary in intensity.

To make sure it gives off all the fragrances, the liquid should be at approximately 28ºC so you may need to heat up the glass with your own hands until it feels warm enough. Furthermore, you will be able to better appreciate its range of aromas if you cover the glass with a saucer or coaster and then shake it in small circles. This will concentrate the olive oil aromas before uncovering it to smell it. Bear in mind that there are also negative qualities you may come across during the smelling stage. For example, you may detect a scent reminiscent of vinegar, or perhaps of fermented, mouldy or oxidized olives that have probably been stored in poor conditions for too long.

Once the main flavours have been defined, the next stage consists of tasting the oil. This should confirm the aromas identified previously and provide some other vital information related to the four tastes our tongue can distinguish: sour, sweet, bitter and salty. These can persist in our mouth and trachea -if we swallow it- for a while.

Finally, the touch (within the mouth) will tell us how harsh or astringent an oil is, or whether it is slightly piquant to the palate or throat.

For a fine selection of Spanish extra virgin olive oils please visit our Spanish food online store.

How olive oil is made

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 26 Oct 2007 18:13:00 +0000

A perfect fruit is only the first step to a premium quality olive oil. It also needs of a careful production process that brings out all its qualities. We can distinguish four main stages in the olive oil preparation: fruit recollection, grinding and battering, pressing and, finally, pouring or “decanter”.

At the begging of winter, when the olives have reached their optimum ripeness, the recollection process starts. To protect the integrity and quality of the fruit, the methods used are delicate and precise. In some areas, they carry out this job practically handpicking the olives. The branches are softly caressed until the olives become loose. This system is known as “ordeño” in Spanish, due to the fact that it reminds of the way cows are milked. Other producers employ a technique called “vareo”, where the branches are hit with a long stick to make the olives fall off into a wide net placed on the floor surrounding the tree. In recent times, a machine consisting of a ring that embraces the trunk of the tree and shakes it has been introduced in this process, although some specialistS advise against it. They believe that it could damage the tree in the long run.

From the moment the olives have fallen off the tree, and to avoid deterioration, they need to be carefully stored and processed within 24 hours, at most. Therefore, they are rapidly taken to the oil mill, known as “almazara” or “molino” in Spanish, where they are washed to get rid of any particles such as clay, leaves or twigs. Shortly after, the olives are grinded using only mechanical procedures until a sort of dough is obtained, which will then be battered.

Once this second stage is completed, the dough is pressed so that the solids are retained and the liquids filtered. These liquids consist of a mixture of olive oil and a kind of water called “alpechín” which will need to be separated. This last phase known as “decantado” in Spanish, segregates the two types of liquids by their different density, so that when the mixture is poured into a recipient, the “alpechín” falls to the bottom and the oil stays above. The “alpechín” is extracted through a tap located at the lower part of the recipient. What is left inside is the exquisite liquid gold.

A good extra virgin olive oil retains all its flavours and taste for some twelve months, so it is always advisable to consume it within a year since the production date. After this period, the oil can still be used although it may have lost some of its tasting qualities. It is important to bear in mind that olive oil should be stored in a dry and airy place away from any direct source of light. Furthermore, it should not be placed too close to any other product of intense aroma, as olive oil tends to absorb the smell of anything that surrounds it.

For a fine selection of Spanish extra virgin olive oils please visit our Spanish food online store.

Spanish olive oil: Protected Denominations of Origin

noreply@blogger.com (Euroresidentes-Delinostrum) — Fri, 19 Oct 2007 17:09:00 +0000

Spain, the biggest olive oil producer in the world, has made a big effort towards quality over the past few decades. Hence it currently boasts over 20 Protected Denominations of Origin (or Denominación de Origen Protegida – D.O.P.) which guarantee not only the quality but also the uniqueness of each variety and production area. Andalusia, being the most prominent production area, concentrates the largest number of D.O.P. followed by Catalonia and Extremadura. The widest D.O.P., in terms of acres being cultivated, is located in Montes de Toledo (Castilla-La Mancha).

Technically, D.O.P.’s are regulated by the European Union and constitute an assurance to consumers that the olive oil has been produced in a precise area using local olive varieties and following certain productions methods that ensure a premium quality liquid.

Once a D.O.P. has been recognised first by the Spanish Department of Agriculture and at a later stage by the competent European authority, the requirements for belonging to a particular D.O.P. are established. A regulatory body is then created to make sure that all olive oil producers associated comply with the requirements and legislation determined by the D.O.P. They also watch over the quality of the final product and, to this end, carry out a variety of tests and controls. In general terms, the olive oils protected are these of premium quality (extra virgin olive oils) and it is not unusual that the maximum acidity level allowed by the D.O.P. is as low as 0,5%.

Some of the most important D.O.P.s in Spain are Baena, Priego de Córdoba, Montes de Granada, Sierra Magina, Sierra de Segura and Sierra de Cazorla in Andalucia; Montes de Toledo in Castilla-La Mancha; Les Garrigues and Siurana in Catalonia; Gata-Hurdes in Extremadura and Bajo Aragón in Aragón.

Let’s look at them in more detail:

Beana: it comprises the towns located in the southwest of Córdoba and the varieties of olives protected are Picudo, Hojiblanca, Lechín de Sevilla, Pajarero, Chorrúo and Picual. The oils obtained vary from yellowish to greenish shades and generally have a fruity taste with a hint of bitterness at the end.

Priego de Córdoba: it corresponds to the protected area of Sierras Subbéticas in the heart of Andalucia and the olive varieties protected are Picudo and Hojiblanca which give fruity and sweet oil and Picual, which produces oils of a slightly bitter taste.

Montes de Granada: it extends through the province of Granada and mainly protects the picual, loaime, lucio and negrillo de Iznalloz. The olive oils produced boast an intense fruity aroma.

Sierra Magina: it comprises the natural reserve of Sierra Magina and the protected olive variety is Picual which gives oils of fruity aroma and bitter taste.

Sierra de Segura: this D.O.P. assembles the towns scattered throughout the northeast of Jaén where the local varieties protected are mainly Picual and to a lesser extent Hojiblanca and manzanillo de Jaén. The olive oils produced are well balanced and fragrant.

Montes de Toledo: it embraces over a hundred towns located in the provinces of Ciudad Real and Toledo and protects the local variety of Cornicabra. The oils obtained are delicate and the aromas reminiscent of almonds.

Les Garrigues: it includes the 24 towns that constitute this county in the province of Lleida. The varieties protected are Arbequina and Verdiel which produce fragrant and fruity oils, very much appreciated for their sweetness.

Siurana: it corresponds to the counties of Tarragona, located in the southern corner of Catalonia, where the main varieties grown are Arbequina, Royal and Morrut. The olive oils of this D.O.P. are silky, aromatic and slightly sweet.

Gata-Hurdes: it embraces five counties in the north of Càceres and the main variety associated to the area is manzanilla cacereña, which gives soft and aromatic oils.

Bajo Aragón: it corresponds to the northeast area of Aragón and its most important variety is Empeltre. These oils are golden yellow and have a nice fruity taste.

All in all, D.O.P.’s are guarantors of the richness and tradition associated to olive oil production. However, excellent extra virgin olive oils can also be found outside these regulatory bodies.

For a fine selection of Spanish extra virgin olive oils please visit our Spanish food online store.

Different varieties of Spanish olive oil

noreply@blogger.com (Euroresidentes-Delinostrum) — Thu, 11 Oct 2007 16:55:00 +0000

As mentioned in our last article, the mythical olive tree still produces the flavoursome, exquisite and healthy oil that constitutes one of the basic ingredients of Spanish cuisine.

This comes as no surprise if we take into account the fact that Spain produces almost half of all olive oil consumed in the world! The most important production areas are: Andalusia -with over 60% of Spanish production-, Catalonia, Castilla-la-Mancha and Extremadura.

There are up to 30 olive varieties currently being cultivated in Spain for the production of olive oil. The main ones are: Picual from Jaen, Cornicabra from Castilla-la-Mancha, Hojiblanca from Córdoba and Málaga, Lechin from Seville, Empeltre from Aragon and the Balearic Islands and Arbequina from Catalonia.

The first four varieties, all from Andalusia, produce tangy, bitter, fruity and slightly spicy olive oils, very suitable for cooking and fried dishes (the typical Andalusian “fritos”). On the other hand, the Catalan Arbequina olive variety gives sweet, soft and fragrant olive oils, excellent for salads, boiled vegetables, omelettes, mayonnaise and fish dishes.

Let’s go into more detail:

ARBEQUINA: it takes its name from the town of Arbeca, located in Les Garrigues county (Lleida- Catalonia) where endless fields of olive trees inundate the landscape. The oil obtained from this variety is delicate but widely appreciated for its fragrance. Its colour is generally dark yellow with a hint of green. Its fruity aroma and sweet and slightly bitter taste lightens up admirably well any salad. It is also an essential ingredient of “pa amb tomaquet” (tomato bread).
CORNICABRA: grown in Toledo’s mountain range, this variety gives a balanced and aromatic olive oil. Its fruity and sweet flavour with reminisces of apple and almonds make a perfect salad dressing and it is often used in the preparation of sauces.
EMPELTRE: it is grown mainly in Bajo Aragón and the main trait of this olive oil is its captivating golden yellow colour. The ripened black fruits are recollected quite late hence the clear colour, sweet aroma and smooth taste. Due to its sweetness and light texture this variety of olive oil goes well with salads, fish and vegetables.
HOJIBLANCA: a popular variety in Andalucia, it is grown in the provinces of Sevilla, Córdoba and Málaga. It produces fragrant, fresh and slightly tangy and piquant oils that are very much appreciated in the preparation of hearty dishes and “frituras”.
LECHÍN: it is the reminiscence of fresh herb that determines the main aromatic trait of the fresh and silky olive oils obtained from this variety of olives grown mainly in Sevilla and Cádiz. Its bitter and piquant taste makes a good match to strong dishes.
PICUAL: Carpets of olive trees paint the landscape of Jaén, the region in the world with a highest percentage of olive oil production. The main variety grown in this area is Picual with its greenish shades, fresh aromas, fruity taste and a hint of piquant. Ideal to prepare “frituras” and hearty dishes.

Besides the most popular varieties describe here, there are others that complete the map of olive tree growing in Spain. Royal, Farga, Argudell or Morrut in Catalonia; Picudo, Manzanilla or Gordal in Andalucia; Blanqueta in València; Morisca orVerdial in Extremadura are some fine examples of the richness and tradition associated to olive oil production.

For a fine selection of Spanish extra virgin olive oils please visit our Spanish food online store.

An introduction to Spanish olive oil

noreply@blogger.com (Euroresidentes-Delinostrum) — Thu, 04 Oct 2007 16:46:00 +0000

Any introduction to this mythological and versatile product central to the Mediterranian life, would be incomplete without exploring the main facts that are guaranteing the survival of this exquisite liquid. This article goes over the current different olive oil categories and health benefits associated to this product.

LIQUID GOLD

Grown from time immemorial in the Mediterranean area, the mythical olive tree still produces the flavoursome, exquisite and healthy oil that constitutes one of the basic ingredients of Spanish cuisine. Nevertheless, not all olives oils are the same. There are two main factors that help us define an olive oil and differentiate it from others: its quality and the specific olive variety chosen. The first has to do with its acidity level and its range of aromas, flavours and taste. The second relates to the type (one or several) of olives selected to produce it. Depending on these variables, two olive oils can be a world apart.

DIFFERENT QUALITIES THAT ARE REFLECTED IN THE PRICE

By law, olive oils are categorised as follows:

1. Extra virgin olive oil (“aceite de oliva extra virgen”): Up to 1% of acidity (quantity of acid found in the oil that indicates, for instance, signs of chemical alteration) and a minimum mark of 6.5 out of 10 awarded by a panel of tasting experts. This is natural “olive juice” in its purest state, with no defects whatsoever. It boasts an interesting and captivating range of aromas and flavours. It is obtained from the mechanical pressing of olives collected in their prime.

2. Virgin olive oil (“aceite de oliva virgen”): Up to 2% of acidity and a minimum mark of 5.5. In other words, a good virgin olive oil that did not make it to the top category.

3. Olive oil (“aceite de oliva”): this olive oil has NOT been obtained through mechanical processes, but rather from the refining of –originally defective- olive oils to which a small quantity of virgin olive oil has been added in order to improve its flavour and reduce its acidity.

Besides de quality of the fruit when it is still in the tree and the meteorological conditions, there are other factors that contribute to ensure defect free oil such as:

The right condition and ripeness of the olives when being recollected
The less time that elapses from the recollection moment to the production process the better
A proper and careful production process using only mechanical procedures at a right temperature
A correct pouring off of the liquid and its conservation.

OLIVE OIL AND HEALTH BENEFITS

Olive oil has many nutritional properties, as health authorities and nutritionists all over the world underline regularly. Amongst other benefits, olive oil:

Reduces the risk of cardiovascular problems.
Has anti-ageing properties due to the high level of vitamin E it contains.
Can help to prevent breast and intestinal cancer.
Reduces the “bad” cholesterol and increases the “good” one.
Reduces the risk of atherosclerosis.
Improves bone structure.
Helps the digestive system to function properly.

For a fine selection of Spanish extra virgin olive oils, please visit our Spanish food online store.

Spanish Foods

noreply@blogger.com (Euroresidentes-Delinostrum) — Tue, 25 Sep 2007 09:34:00 +0000

This blog, in collaboration with Spanish company Delinostrum, aims to introduce our visitors to the delights of Spanish foods. Spanish cuisine has enjoyed a surge in popularity in recent years, thanks to the numerous tapas bars popping up in many major cities all over the world and to the emergence of several world class Spanish chefs.

Delinostrum is Spain's most successful gourmet foods online store. It stocks the best Spanish food products, sending 48hr orders out all over Europe. Based in Barcelona, Delinostrum offers traditional, delicatessan Spanish foods. The best brands at affordable prices, it has become a great favourite among Spanish food conosseurs all over the world.

Euroresidentes is one of Spain's most visited websites. We receive over 30 million page views each month, and are driven by our belief that Internet's main role should be to share and globalize knowledge.

We recently opened our Blog section up to collaborators and specialists who can provide our international community of visitors with useful information, insight and advice on specific themes. We are delighted that Delinostrum has offered to publish what we hope will be an informative and interesting blogs about Spanish foods and we invite you to discover the very products which have contributed to the worldwide popularity of Spanish cuisine.