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This oil is the classic Picual from Jaén, Spain. Tomato-forward in every way, with a strong initial aroma of tomato leaves and fresh-cut grass. The flavor then continues in the mouth as green tomato, bell pepper, fresh lettuce, and bitter endive, before rounding into a warming black peppercorn finish with hints of baking spices and warm cinnamon. As the oil lingers on the palate, a cool minty note lingers beautifully. Well balanced in aroma and taste, this is not overly bitter, and the pungency is bright and spicy but not throatcatching. Perfect for scrambling eggs, frying bread for a breakfast sandwich or pan con tomate, roasting potatoes, and searing meats, this oil can be used from breakfast to dinner and everything in between. Use for a tomato confit, for roasting cherry tomatoes, in a simple pasta sauce, or for drizzling over caponata. Another favorite use is to use in Dahl, Chili Paneer, or other Indian cuisine. With a blend of vegetal notes, tomato, and black pepper, this oil’s flavor profile pairs beautifully with many Indian and Southeast Asian-style dishes. -
This oil is fresh! Aromas of fresh green artichoke and tarragon immediately fill the nose, along with culinary herbs and fresh-cut grass. These aromas translate into the flavor in perfect harmony, with the taste of grass, olive leaf, fresh artichoke, all blended with creamy avocado and notes of fresh lettuce. This arbequina is hardly bitter, and offers a warming finish of green peppercorns and baking spices. The pungency is not very intense, but lingers and fills the senses. Pair with fresh pasta, creamy cheese sauces, alfredo, or mornay-style sauces. Also lovely with creamy cheese like bourisin or drizzled over labneh to mop up with fresh pita or crostini. Whisk into simple salad dressings and drizzle over fresh greens for a simple dressing that is buttery and creamy in both flavor and texture.
