Your supermarket aisles are stocked with olive oil.  Every day, it seems, we hear of the most recent disease it helps prevent or health benefit reaped from it.  Mediterranean countries have sworn by it for centuries, but if magazines and newspapers are any indication, its popularity currently outshines that of pashminas, Eminem, and Nicole Kidman in almost every corner of the world…and it doesn´t appear to be going anywhere.

Spanish Olive Oil Varieties

What is Spain´s olive oil contribution to this growing trend?  The country has approximately 1,800 factories dedicated to the production of virgin olive oil, half of which are located in Andalucia;  308 million olive trees , (185 million in Andalucia); and produces 830,000 tons of olive oil annually, nothing less than thirty four percent of the world production. Due to Spain´s diverse climate, microclimate and rich soils, a great variety of olives are cultivated nationally which lead to the production of olive oils with a wide range of flavours and aroma. Spain is the only country in the world that cultivates as many as 260 olive varieties. The most representative varieties available in Spain with regards to olive oil production are picual, hojiblanca, cornicabra, arbequina, lechin and Empeltre. Varieties such as Manzanilla and Gordal are commonly used in the production of olives, but they are not mentioned here because their use in oil production is not as common.

Picual is the most important olive variety in the world and is the most widely cultivated variety in Spain. Almost fifty percent of the virgin olive oil produced here is obtained from the Picual variety. Ripe Picual olives are black, medium-sized, with an elevated fat content of up to 27 percent. Olive oil produced from the Picual variety has a fruity flavour with hints of almond and an aroma of apple. From a chemical view point, these oils are excellent due to the composition of fatty acids and the abundant presence of natural antioxidants. Picual olives are most widely cultivated in Jaén, although production regions extend to the provinces of Córdoba, Granada, and part of Cuidad Real. The majority of the new olive groves in Andalucia are made up of Picual olive trees due to their early, high, constant production.

The Hojiblanca variety originated from Lucena (Córdoba) and is widely produced throughout Andalucia, particularly in the provinces of Sevilla, southern Córdoba, and the northern part of Málaga. It represents 16% of the olive production in Andalucia. Hojiblanca gets its name from the light color of the tree leaves (hojiblanca=white leaf). Collection time is later for this variety than others (March-April), leading to a lower production rate. Hojiblanca olives are violet-to-black in color when ripe, large in size, and tend to be more difficult to pick, rarely falling from the trees on their own. This variety produces an average amount of oil (18-20%), which tends to have vegetable flavours, be smooth on the palate, with an almondy aftertaste, The oils are relatively stable due to their low level of antioxidants and high amount of vitamin E. Hojiblanca oils have a lower level of saturated fat relative to other varieties.

The Cornicabra variety comes from Mora de Toledo, with production regions extending today from Toledo to Cuidad Real, where almost all of the oil comes from this variety. This variety is second in terms of land area used for its cultivation in Spain, but third as far as production is concerned. Cornicabra oils produce a good amount of oil (22%) and are very stable due to the high content of the antioxidant polifenole and the low amount of tocoferole. When handled correctly, the Cornicabra variety produces high quality virgin olive oils. Cornicabra oils are golden yellow in color, fragrant and fruity, sweet on the palate, slightly bitter, and moderately spicy.

The Arbequina variety comes from Arbeca, in the province of Lérida, where it gets its name. Cultivation zones extend from Lérida to Tarragona, passing through Zaragoza and Huesca. Arbequina olives are small, making mechanical collection difficult. They are widely recognized, however, for their early production, which leads to high production rates and large amounts of oil. Oils produced from the Arbequina variety are fruity, greenish in color, slightly bitter, sweet, and spicy. Due to their chemical composition, these oils are more delicate than others with respect to oxidation. Arbequina oils are known for their outstanding quality.

The Lechín variety originated in Córdoba and Sevilla, although today its cultivation is primarily focused in Sevilla and the outskirts of Córdoba, Cádiz, and the Málaganian town of Ronda. Lechín olives ripen relatively early in the season and produce an average amount of oil. Ripe Lechíns are black and small in size, making it a common variety used in the making of table olives. Oils produced from the Lechín variety are stable, greenish-yellow in color, both bitter and sweet in flavour, with good organaleptic characteristics. The Empeltre olive variety is characteristic of the community of Aragón, originating in Pedrola. Its cultivation zones extend to the provinces of Logroño and Teruel, through the Ebro Valley to the province of Tarragona.

Empeltre olives are of average size when ripe and produce an average amount of oil (18%). The oils are generally pale yellow in color, with a sublte fruity aroma, and are extremely sweet and pleasant on the palate, never spicy or bitter. This variety is well-known for its high productivity and the excellent quality of the oils it creates.

Spanish Olive Oil Designation of Origin (DO)

Nevertheless, Spanish olive oil production continues to grow as new iniciatives are put into place that support the sector, including new Designations of Origin (Denominación de Origen) that protect traditional olive oil producing regions and private projects that look to improve an already impressive sector. Various traditional Spanish olive productions zones have been granted the prestigious Designation of Origin status by the Spanish Department of Agriculture. Each DO has Regulating Councils that have the important job of controlling which brands receive the Denominación de Origen status, and ensuring that those with DO follow the established norms of the region. Spanish extra virgin olive oils with Designation of Origin must have an acidity level no greater than 1%. Individual oil characteristics depend on the olive variety used for production, but the range of Spanish olive oils with D.O. is broad and rich enough to satisfy even the pickiest tastes.

DO Aceite Monterrubio uses olives of the Cornezuelo and Picual varieties in ninety percent of its olive oils. Other varieties include Mollar, Cornicabra, Pico Limon, and Corniche. This aromatic oil has a fruity flavour, slightly spicy and sour, with hints of almond. Greenish-yellow in color. Comes from the eastern part of the provincia of Badajoz in Extremadura.

DO Baena uses olives of the Hojiblanca, Picual, and Lechín varieties. Has a fruity, slightly bitter aroma and flavour. Color ranges frfom greenish-yellow to golden green. Produced in the southeastern part of the province of Cordoba.

DO Les Garrigues uses olives of the Arbequina (90%) and Verdiell varieties. Has a bitter almond flavour, thus making it a fruity oil. Green color is a result of the early olive picking season. Comes from the southern part of the provincia of Lleida in Catalunia.

DO Priego de Cordoba uses olives of the Picado, Hojiblanca, and Picual varieties. Has an intense fruity aroma with hints of apple and almond. Has a slightly bitter taste with a tang of spice at the end. Comes from the province of Córdoba.

DO Sierra Magina uses olives of the Picual variety. The resulting oil is extra virgin, with an acidity level of less than 5%. Color ranges from yellow to bright green. Fragrant aroma, fruity flavour, slightly bitter. Comes from the southern part of Jaén province.

DO Sierra Segura primarily uses olives of the Picual variety (95%), but also uses the Verdala, Royal, and Manzanillo de Jaén varieties in smaller quantities. Yellowish-green in color, aromatic, slightly bitter flavour. Maximum of 1% acitidity. Comes from the northeastern part of the province of Jaén.

DO Siruana uses olives of the Arbequina, Royal, and Murrot varieties. Oils have a maximum acidity of 5%. The sweet oils of this D.O., a result of later olive collection, are green, while the fruity oils, a result of earlier collection, are yellow. Fuller, bitter almond flavour or light, sweeter flavour. Comes from the province of Tarragon.

Olive Oils types

Extra Virgin Olive Oil

The olive oil with an absolutely impeccable taste and aroma; fruity; the acidity, expressed in oleic acid, may not exceed 1%. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin Olive Oil

Virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or reesterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a Designation of Origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

Virgin Olive Oils

The result of the second pressing. Perfect flavor and aroma, maximum acidity (oleic acid) of 2g/100g - 2% with maximum peroxide value mequiv 02/kg of 20.

Ordinary or Semi-Fine Virgin Olive Oil

Good flavor and aroma, maximum acidity (oleic acid) of 3.3g/100g - 3.3% or less. Ordinary virgin olive oil maintains the purity of the fruit´s flavor, aroma, and vitamins. Recommended for frying or where flavor is not wanted or needed.

Lampante Virgin Olive Oil

Virgin olive oil with an acidity of more than 3.3% and/or whoseorganoleptic characteristics have defects. Not fit for direct consumption. Always refined; you won’t see oil for sale in this classification.

Organic Olive Oil

Spanish organic olive oil is produced from olives that have not been treated with pesticides or chemical fertilizers. The olives are always hand-picked and never touch the ground. The resulting oil is not filtered so as to preserve the freshest flavour.

First Press and First Cold Pressed Olive Oil

First press is no longer an official definition for olive oil. A century ago, oil was pressed in screw or hydraulic presses. The paste was subjected to increasingly high pressures with subsequent degradation in the flavor of the oil. Today the vast majority of oil is made in continuous centrifugal presses. There is no first or second pressing.

Cold pressed is not a reliably regulated label description for olive oil. Cold pressed olive oil is made by milling the olives into paste under cold conditions then malaxation or mixing of the paste for 30 to 60 minutes with the addition of heat via steam or hot water jackets to raise it up to body temperature. Heating the paste increases yield but degrades flavor so heating beyond that point would degrade the flavor of the oil to the point where it would not qualify as extra virgin. After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil.

Refined or Pure Olive Oil

This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are eliminated after refining. An oil with maximum acidity of .5g/100g - .5% with maximum peroxide value mequiv 02/kg of 10. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is “pure olive oil.”

Lite or Light Olive Oil

In the U.S., flavorless and often low quality oil is sold as “lite” or “light” oil for a premium price. The “light” designation refers to flavor, not caloric content, as all olive oil has the same amount of calories. There is no official definition of lite or light.

Acidity

The acidity level of olive oil is important because they help to determine the fatty acids the oil contains. Extra Virgin oils have an acidity level of 1% or less; Virgin oils of 3.3% or less. Generally speaking, the acidity of an oil obtained from healthy, ripe olives is very low, ranging from 0.3 to 0.5% and always less than 1%. Oil that has an acidity higher than that could mean that there are defects in the oil, which is usually the result of the olives not being pressed quickly enough after collection, the oil being stored at elevated temperatures or being overexposed to light and air during the production process. However, olive oil with an acidity of less than one percent does not necessarily mean that it is of higher quality, given that the acidity level could be reduced or eliminated in the refining process. In cases such as this, the beneficial components of the oil disappear along with the acidity. Therefore, it is important to look at other factors, not just the acidity level, when determining the quality of olive oil.

The world of olive oil can be a confusing one if you are not familiar with the definitions used to classify it.  Costs depend on these classifications, so before you buy your next bottle, make sure you know what you´re paying for.

Nowadays, Spanish food has been receiving extra attention in the US market. There are several reasons that could be associated with the sudden popularity of Spanish food in the US. First is the increasing number of Hispanics in the US population. Hispanics are known to spend more money on food, and so more and more stores started selling Spanish food products like olive oil, chorizo, paella pads, wines and cheeses to cater to the demand for Spanish foods and spices.

There is also an increase in the number of Spanish restaurants who offer Spanish dishes like paella, salmorejo, gazpacho, or  garbanzos con espinacas. There’s The Bazaar in Los Angeles, The Basque Market in Boise, Suba and  the Boquería in New York, Mercat a la Planxa in Chicago or the popular Jaleo and Minibar of Jose Andrés in Washington DC. These are just some of the numerous famous Spanish restaurants that offer Spanish cuisines. Because of this, more and more Americans in the US began to notice the richness and exotic taste of Spanish foods.

However, the biggest news that boosted the popularity of Spanish foods is the Spanish Mediterranean Diet. It has been known that Spanish diet is heavily influenced by fish/seafood, olive oil, cheese and wine. This diet has been scientifically proven to be a very healthy weight loss diet, which helps lower blood pressure, increase the body’s antioxidants and promote weight loss. ( for the whole article see: http://www.nutritionj.com/content/7/1/30). The protein and Omega-3 acids found in fish, the antioxidants present in olive oil and red wine, provides a very good cardiovascular diet. Virgin olive oil and wine helps maintain the good cholesterol in the body, making the heart more resistant to cardiovascular diseases. The good thing about Spanish diet is that you do not have to sacrifice your appetite by eating strict diets that taste like charred paper. Spanish diet helps you lose weight in a delicious and fun way.

So what are you waiting for? ¡Buen apetito!

Gerry Dawes is considered a leading expert on Spanish food and wine. Dawes’s articles have appeared in Food Arts, Wine News and Sante. He was awarded the Premio Nacional de Gastronomia (Spain’s National Gastronomy Award) in 2003.

Jane Gregg, Director of Epicurean Ways, says this about Gerry Dawes: “Gerry brings amazing energy and enthusiasm to his tours. He knows more about Spanish food and wine than almost anyone I’ve ever met. He also knows the places, the restaurants — famous and not — the chefs, the winery owners.”

The Taste of Andalucia tour will focus on the extraordinary cuisine of the region, highlighting traditional food and artisanal ingredients, and innovative chefs and avant-garde techniques.

The secrets to Spanish cuisine lie in the extraordinary freshness of its ingredients and the relative simplicity of the cooking methods. The tours also introduce participants to the lifestyle of Spanish cuisine. What is perhaps most remarkable about cuisine in Andalucia is the tradition of the tapeo — going out for tapas. Tapas are inseparable from the tapeo, and as such cannot be reduced to a set of recipes.

Spanish chef Ferran Adria writes in Mas que tapas (More Than Tapas) (Vivendi Publicaciones, 2008, p.8), “If Andalucia is more than tapas, tapas are much more than food; they identify us, because they reveal a way of living as a society, of coming together around food and drink, which ceases to be a physiological fact and becomes a social act.”

Travelers on the Taste of Andalucia tours come in contact with local Andalusian culture, meeting chefs and winemakers and learning first-hand about the cuisine, wine and culinary traditions.

In recent years, Spanish cuisine has caught the attention of the likes of American chefs and food writers Mark Bittman (The New York Times), Mario Batali (Babbo), and Terrance Brennan (Picholine and Artisanal), among others.

Jose Andres, Washington, D.C. chef and restaurateur (Jaleo) hosted the 2008 26-part PBS series Made in Spain, exploring Spain’s 17 culinary regions.
A Taste of Andalucia: Nine days/eight nights. $5600 p/p. Most meals, and a lot of wine, included.

Jane Gregg, a tireless explorer of Spain, is the Director of Epicurean Ways, a culinary travel company specializing in Spanish cuisine and wine tours, based in Charlottesville, Virginia, and Barcelona, Spain.

Gerry Dawes, New York, is a food and wine writer specializing in Spain, who travels frequently to Spain to speak at gastronomic conferences, research Spanish food and wine and lead culinary tours.
A Taste of Andalucia:
http://www.epicureanways.com/trips/a-taste-of-andalucia
Epicurean Ways: http://www.epicureanways.com

Gerry Dawes 914-414-6982 gerrydawes@aol.com
http://www.gerrydawesspain.blogspot.com /
SOURCE:  Epicurean Ways

If you are in the U.S., you can start trying those that are already available in your local grocery store, and what better way to start than with Idiazabal, the unpasteurized sheep’s milk cheese from the Spanish Pyrenees.

That size is not always important is something that any small sheep called Latxa, from Northern Spain, can prove. Because of its small size, it only produces 100 liters of milk per season. Nonetheless, the quality of its milk is what makes Latxa so special. Its milk is the only one used to make the Spanish cheese, Idiazabal, the smoked sheep’s milk cheese from the Basque region. There is no doubt among farmers that Latxa milk is what makes this cheese so unique. ” Mr. Baskaran [a small Idiazabal farmer] was quick to tell [Mr.Pergament] that he didn’t deserve credit, his sheep did.” (Danielle Pergament).

The name Idiazabal comes from a village in the Goierri Valley in the heart of the Basque region. The reason why Idiazabal was chosen as the name of this cheese’s DOP it is not clear, but its long-held reputation – for more than a century - as a producer of quality cheese seems to be the most likely reason. Idiazabal is to the Basque region what Manchego cheese is to the Castilla region.

As with many others cheese in Spain, Idiazabal is a traditional cheese made by local farmers. It is handmade using unpasteurized Latxa milk. The process is simple but has some unique characteristics. The unpasteurized milk is heated until it reaches 86º F, when the coagulant is added at a ratio of 30 Cl. per liter. After 30 minutes, when the curdling has been completed, the curdle is cut in rice-size grains and then heated again at a temperature of 100º F . When it is sufficiently solid, it is transferred to a solid mould where the curd is pressed by hand hard enough to extract some of the remaining liquid. Once the cheese is in a mould, it is cured under cold and humidity for at least 60 days. Because of this minimum 60 days aging process, it complies with the USDA regulation for unpasteurized cheese and does not require any modification of its original manufacturing process as the majority of French cheeses do. Nonetheless, after new food safety rules were approved by the European Union, some of the traditional techniques had to be changed, but the essence of the process - dairy breeding, the aging process and the lack of pasteurization - remains.

Though it is a non-smoked cheese, some varieties are smoked which is allowed by the DOP only if does not affect the general stipulation for the production of Idiazabal Cheese. The crust is closed and smooth and its color goes from brown in its smoked variety to yellow-beige in its non smoked variety. The cheese texture is tight without air pockets. For Florence Fabricant, “[Idiazabal Cheese] has a pale interior and a firm, supple texture similar to provolone cheese.” The taste is robust and provocative, slightly acidic, and has the characteristic buttery touch of sheep milk cheeses. The smoked versions usually have a more pronounced aroma. Idiazabal is a small-medium size cheese with a weight between 2 and 4 lb.

Because this Spanish cheese is mostly made from small, local farmers, more producers make it than usual.. Farmers usually associate their production capacity with the quality of their cheese. “Big farms don’t make cheese like [Idiazabal farmers] do in the Basque country because the sheep eat grains and they’re more stressed, so the milk is weak,’ [A Idiazabal farmer] said. “My sheep live peaceful lives.” (Pergament). Each farmer thinks his cheese is the best and each one has a little secret that is keep generation after generation, “You [Idiazabal farmers] can tell how long a family has lived here by how they make cheese,” (Pergament). Others just think that if your sheep are happy they will return the favor with delicious cheese.

Some of the best known Idiazabal cheeses are Atekoa, a non-smoked variety made by Ángel Linzoain Eugi and awarded with a gold medal in the 2008 World Cheese Awards and Martin Txiki, a non smoked Idiazabal made by Pedro Zuzuarregui and awarded with one silver and 3 bronze medals in the past 2008 World Cheese Awards.

Idiazabal cheese has many supporters in the U.S. market One of the biggest is Jose Andrés, the most popular Spanish chef in the U.S. Idiazabal is a common “guest” in his restaurants, Jaleo, The Baazar, Café Atlantico - recipes, as well as his PBS cooking show “Made in Spain.” The U.S. press and specialized publications are also starting to spread the word about the unique characteristics of this Spanish cheese to the American consumer.

The number of U.S. importers listing Idiazabal in their catalogues is already significant. Companies like European Imports Ltd in Chicago, Great Ciao in Minneapolis, Swissrose International in New Jersey or Webeco Foods in California are just some examples of these importers. As a consequence, the availability of this Spanish cheese in U.S. grocery stores is starting to be somewhat less unusual. Stores like Whole Foods, Wegmans, latienda.com, igourmet.com and specialty cheese stores are already selling Idiazabal cheese. It is usually sold by 1 pound half wheel or ½ Pound quarter wheel for an average of $24/pound.

Idiazabal Cheese Producers:

Aizpea, S.C
Caserio Aizpea Barrio Gainera Olaberria
20212 Olaberria. Guipúzcoa. (Spain)
+34943160084

Ángel Linzoain Eugi
San Lorenzo, 23 Iragi (V.Esteríbar)
31639 Iragi. Navarra. (Spain)
+34948304337

Arantza Segurola Oiarzabal
Caserio Erreizabal-Barrio Telleriarte
20230 Legazpi. Guipúzcoa. (Spain)
+34943730875

Galtzata, S.C
Caserío Galtzata Pullegi Bidea, 3
20180 OIARTZUN. Guipúzcoa. (Spain)
+34943493422

Pedro Etxeberria
Caserío Alustiza s/n Casa Alustiza Amasa Villabona
20050 Villabona. Guipúzcoa. (Spain)
+34 943690361

La Leze S.C
Caserío La Leze
01260 Ilarduia. Álava. (Spain)
+34 945304158

Pedro Zuzuarregui
Barrio Montezkue, 30
20400 Tolosa. Guipúzcoa. (Spain)
+34 943654641

For a more complete list of Idiazabal cheese producers, contact us here
Works Cited:
Danielle Pergament. “Nibbling Through Spain’s Cheese Country.” New York Times 23 Nov. 2008
<http://travel.nytimes.com/2008/11/23/travel/23explorer.html?pagewanted=2>

Doidiazabal.com. 2008. Denominación de Origen Quesos Idiazabal.
< http://www.doidiazabal.com/>

Brainyquote.com. 2008. http://www.brainyquote.com/quotes/authors/c/charles_de_gaulle.html

Florence Fabricant. “The Riches of Spain: Its Cheese; A New Appetite In America.” New York Times 10 May. 200o
< http://query.nytimes.com/gst/fullpage.html?res=9801E2DA1138F933A25756C0A9669C8B63&sec=&spon=&&scp=3&sq=idiazabal&st=cse>

The fact that  Mediterranean diet is becoming more and more popular, is also helping. Olive oil has long been considered very beneficial to the body because it contains monounsaturated fat, which does not raise the blood cholesterol level in the same fashion as saturated fat does. Many Americans have switched their diet over to using olive oil. Popular smoked meats are very popular as well such as iberico ham, serrano ham, and chorizo. Iberico ham is a ham that are cured for at least two years which gives it a very deep mahogany color, and a texture that is creamy. Some of these pigs are fed an acorn diet as well, which adds a nutty flavor to the ham. Serrano ham is a kind of ham that comes from Spain and has been cured for six to eighteen months in the high mountains. chorizo is a pork sausage originating from Spain that is seasoned with paprika and salt. There are numerous kinds of cheeses that are making themselves known in America as well such as Manchego, and Cabrales.

Spanish food is on the rise in the United States, and if you are looking for some you no longer have to travel to Spain to find it. Negotiations have been made with Embutidos Fermín of Spain to send over three hundred different kinds of Jamón Ibérico. They cost about fifty dollars per pound, but are well worth it. If you are looking for olive oil then you may be interested in knowing that Sos Cuetara has recently purchased the rights to Bertolli and Dante oils from Unilever.

Not only is the food becoming better known, but so are the Spanish recipes and Spanish restaurants. El Bulli is a Spanish restaurant that has become famous because of its Spanish food recipes that were invented by the chef Ferran Adria. He has made himself known for creating food in the same way that whipped cream is created. His creams are famous worldwide. There is another Spanish chef that is making food from Spain more popular in the United States and that is Jose Andres. He has his own PBS cooking show called Jose Made in Spain and has won awards for his spectacular cooking. Many American consumers are looking for Spanish food and it is being made more available for them as well.

If you are looking for food, Spain such as paella, tapas, manchego, rioja, Ribera del Duero,  chorizo, serrano ham, olive oil or any other products from Spain, it will be much easier for you to find them in America now that they have become popular. Spanish foods are great and if you have it never tried any, now is the time.

Interestingly enough, however, Spanish organic farming has shown a slow but steady growth in the course of its development. Despite CAP support measures for the producer sector being introduced later than in the rest of Europe (in some regions as late as 1997), the number of organic farms increased more than twelve-fold from 1994 to 1999, according to the Spanish Society for Organic Agriculture (SEAE). What this demonstrates is that the poor representation of the organic foods sector within Spain has done nothing to keep farmers from being immensely successful outside of the country. With exports making up more than 80% of the organic food produced each year, farmers are finding it easier to market through experienced exporters rather than battle the less than 1% national organic consumption rate.
A breakdown by autonomous communities shows that Extremadura and Andalucia are the two regions with the largest areas planted for organic farming purposes. Both have the advantage of having one of the more suitable climates in Europe for organic farming. Andalucia, inparticular, boasts an impressive range of organic producers, including the world´s first manufacturer of organic ready-made meals (Carta Maestra), one of Spain´s first organic wine producers (Bodegas Robles), and an organic olive oil family business (Nuñez de Prado) which has been in operation for seven generations and now exports 90% of its bottles to the United States, Canada, Japan, and other European countries.

Export success has been at least in part due to the high level of confidence in the quality of Spanish organic products. While government organizations see to it that Spanish farmers follow all national and European rules, various non-profit organizations have also contributed to the process by establishing their own production and manufacturing standards. Seals of approval can be found on those organic products which meet these high standards, making the distinction between authentic products and their commonly seen knock-offs quite easy. Any products labelled as organic must comply with EU regulations on organic products and must carry, apart from their brand name label, another numbered label with the logo identifying the name of the regulatory body for that region. Therefore, the consumer need look no further than the label to be assured that they are consuming a quality organic product.

While the future of the sector nationally remains to be seen, favorable climate conditions and strict quality standards have allowed Spain to make their mark as a key player in the international organic foods market.

The following are some of these important olive oil chemical analysis:

Acidity

The acidity of olive oil is a measure of the fatty acids it contains, commonly expressed in degrees (1º=1%). The acidity for an extra virgin olive oil must be less than 1%.

Generally, the acidity of an olive oil obtained from healthy, ripe olives is very low, ranging from 0.3 to 0.5% and always less than 1%. Olive oil that has an acidity higher than that could mean that there are defects in the oil, which is usually the result of the olives not being pressed quickly enough after collection, the oil being stored at elevated temperatures or being overexposed to light and air during the production process.

However, olive oil with an acidity of less than one percent does not necessarily mean that it is of higher quality, given that the acidity level could be reduced or eliminated in the refining process. In cases such as this, the beneficial components of the oil disappear along with the acidity.

Therefore, it is important to look at other factors, not just the acidity level, when determining the quality of olive oil.

Ceras

The wax content in a quality olive oil must be less than 250mg. of wax per kilogram of oil. Elevated levels of wax in virgin or refined olive oils are indicative of the presence of crude pomace oil, which is solvent extracted and naturally contains high levels of wax.

Peroxides

The peroxide level indicates the presence of natural antioxidants in virgin olive oils. When an olive oil is deteriorated at some point in its production process, these antioxidants are destroyed. Peroxide tests shed light on the possible evolution of the oil, even when unpleasant odors and flavors are present.

Quality olive oils should generally have a peroxide level of less than twenty, although it is possible for very deteriorated oils to have low levels as well.

K-232 and K-270

These tests are based on the use of ultraviolet rays of 232 and 270 nanometers. They measure the purity of olive oil, as the results in refined oils are higher than those of virgin olive oils. If the presence of fatty acids from oil other than olive oil exists, the results will also increase, which is why this test is used to detect mixes with other olive oils.

More on Olive Oil: Spanish Olive Oil 101 - Your Definitively Guide to Understand the Complex World of Olive Oil

The champagne discovery in the eighteenth century, followed by the flourishing Catalan viticulture in the nineteenth century, facilitated the creation of the first Cava wine during the end of the 1800s. The fermentation process that Louis Pasteur developed was adopted as part of the second fermentation in the bottle, while the discovery of cork preserved the bubbles made during this stage. In 1872 Josep Raventós i Fatjó, from the legendary house Codorniu, produced 3,000 bottles of Cava following the traditional method of second fermentation in the bottle, with the unique phase that wine bottles were taken to caves or “cava” during the 2nd fermentation. Don Manuel Raventós i Domenech, his son, expanded and consolidated the cava wine business. Other wine makers produced Cava wine also, and soon, Sant Sadurní d’Anoia became the historical capital of Cava. The three waves of wine business expansion in 1920s, 1960s, and 1980s, established the Cava wine industry. At the present, Catalan vitiviniculture is one of the most successful wine sectors, producing 200,000,000 bottles per year for customers around the world.

The areas manufacturing Cava is integrated by 160 municipalities in 7 Autochthonous Communities. The majority of these municipalities are situated in the Catalan vine growing zone of the following regions: Barcelona (67), Tarragona (52), Lleida (12) and Girona (5).

Harvest of the grapes used to make cava starts at the end of August and lasts until the end of October. Harvest is normally done manually and the grapes are transported to the cellars in boxes, which contain 25-30 kgs of grapes, or in stainless steel trailers, when vineyards are close to the cellars. The maximum authorized output is 1 hl must from 150 kg grapes. A mild first pressing provides must flower (”most flor”), which once clarified, is brought to the fermentation vats.

After collecting the base wine from grapes, the process of fermentation in the second bottle takes place. The first stage is “tirage,” wherein the bottle is filled with the base wine, wine yeast, sugar, and saccharose or grape must. The yeast distills the sugar and causes the second fermentation. The second stage is “remotion” or moving of the bottles, and where the yeast sediments settle in the bottle. The bottles are taken into caves and left there in a horizontal position for nine months. The third stage is “disgorging,” or the removal of the cork to eliminate the yeast sediments, with minimum loss of sparkling wine. The fourth stage is corking, followed by labeling, packing, and consumption of the bottle, which comes all the way from “tirage.”

Spanish Cava is produced with a variety of degrees of sweetness. These are the basic categories of cava, though the terms seco and semi-seco can differ from one wine maker to another:

• Brut Nature - (no added sugar) up to 3 g per litre
• Extra Brut - up to 6 g per litre
• Brut - up to 15 g per litre
• Extra seco - between 12 and 20 g per litre
• Seco - between 17 and 35 g per litre
• Semi-seco - between 33 and 50 g per litre
• Dulce - more than 50 g per litre

Macabeo, Xarello and Parellada are the main prized varieties of white grape, followed by Chardonnay and Subirat Parent or Malvasia Riojana. Garnatxa and Monastrell are the two varieties of red wine. Pinot Noir and Trepat are two red varieties, which are authorized to make Cava rosés.

Spain has been known not only for its culture but for its cheeses as well. What’s great about Spanish cheeses is that there are so many options that you can choose from.

The lush climate of Spain enables it to produce some of the best-tasting cheese. Spanish cheeses vary depending on several factors: the place or region where it was made, the type of milk that was used (goat, cow, sheep or mixed), and how long it was processed.  Cheese has been one of the main ingredients in many Spanish foods. Whether it is for dessert, a companion for bread or simply the cheese itself is a meal alone. Spanish food has been well known for their tangy, strong mixture of flavors.

And we can credit that to the wide variety of Spanish cheeses that adds an extra zest to these Spanish foods. Some of the most famous Spanish cheese are Tetilla, made from cow’s milk in Galicia in north-western Spain, Majorero which is made of goat’s milk in Canary Islands and Idiazabal, made from ewe’s milk in the Basque country. But one of the most popular kinds of Spanish cheese is the Manchego cheese. This cheese is made exclusively in Don Quixote’s land, La Mancha. It is a fertile, elevated plateau located in Central Spain. It is famous not only because of Don Quixote but because of their Manchego cheese. It is made out of the whole milk of Manchega sheep, where it got its name. Manchego cheese is processed in dry, cool caves for a period of two months to one year. It is stored in traditional grass baskets, which gives it the beautiful earthly pattern in its skin. It has been under the Denomination of Origin for a very long time, which ensures high-hygienic standards were imposed in areas where this cheese is made. It has a slightly firm and oily feel and is usually colored light brown to light gray with a cylindrical shape. The taste would depend on its maturity, it would taste delicate and soft in the mouth if it is fresh, and the taste would be stronger, depending on its age. Manchego cheese can be eaten with all kinds of bread, with mushrooms and baguettes, and is a very good companion for a bottle of fine wine. It also goes well with olives and dry tomatoes, since its subtly tangy taste blends well with the citrus flavors.

There are so many recipes that you can find online that would further enhance the taste of Manchego cheese. Nowadays, the US has found a new friend for their recipes. Manchego cheese is now marketed all over the US, whether it is a local store or an online store. If you do not have the time to drop by those local stores, you can always order online. There are online sites like la tienda.com, who has the largest selecction of Spanish Cheese in the U.S,  www.bizrate.com, who sells fresh Manchego cheese for as low as $15/pound. There are also other stores like www.forevercheese.com, www.amazonmarketplace.com and www.norseland.com. Do not deny yourself, indulge now!

Turron is made by combining honey, sugar and eggs to form a nougat. Almonds are added to this mixture after it carmalizes. IT is then cooked a little more. Once the entire mixture cools, it is sliced into pieces. There are two types of turron, hard, or Alicante and soft, or Jijona. Alicante is made with whole almonds, which forms a compact, hard candy. Jijona uses almond paste, and oil is added to the nougat mixture. This creates a sticky, chewy candy.

If you enjoyed turron in the past, or would like to try this Spanish food, visit online retailers that offer authentic Spanish almond candy, such as latienda.com, igourmet.com and amazon.com. If you are interested in making turron in your home, the Internet also provides a wide variety of recipes to get you started. Although turron traditionally calls for the use of almonds, it is also available with hazelnuts or pine nuts.

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The Denomination of Origin “Vinagre de Jerez” is closely linked to the Denomination of Origin “Jerez-Xerez-Sherry”, which was established in 1933 to regulate the production and ageing of sherry wine. Sherry vinegar can be made only from sherry wines. Sherry vinegar has been protected under the Denomination of Origin since March 2000, when it was recognised by the EU as a unique foodstuff. The only other vinegar Denominations of Origin in the world are “Condado de Huelva“, also in Spain, and “Aceto Balsamico Tradizionale” from Modena and Reggio Emilia in Italy.

The official name for sherry vinegar is Vinagre de Jerez, and there are strict regulations that determine what is allowed to carry this name. To receive the title, the vinegar must be aged in barrels made from American oak for at least 6 months. Sherry vinegar that has been aged longer, at least 2 years, is called Vinagre de Jerez Reserva, and if the Spanish vinegar has aged at least 10 years, it is called Vinagre de Jerez Reserva Gran. There is some sherry vinegar that has been aged over 50 years. The same care that is used to age the fine wine of the region is used with this Spanish food.

The aging requirements are not the only ones that the Spanish vinegar must meet in order to earn the title Vinagre de Jerez. It must also have a minimum acidity of 7 degrees. It must also be aged in the area of Spain known as the sherry triangle. This triangle is formed between the cities of Jerez de la Frontera, Sanluca de Barrameda and El Puerto de Santa Maria.

For the home chef that would like to try their hand at cooking with sherry vinegar, it is available at Internet food shops such as igourmet.com, amazon.com and latienda.com. These stores have a variety of Spanish foods available, and items such as Spanish vinegar will surely add to your enjoyment in the kitchen.

Chambergo, Cía. de Exportación SL, is a market leader in the commercialization of organic extra virgin olive oils and products have been sold worldwide such as Japan, Norway, Germany, New Zealand, South Korea, The Netherlands, Canada and Poland. Having received the NOP certification (National Organic Program) by The United Sates Deparment of Agriculture (USDA), the company is currently looking for partners in the United States, and is planning to introduce the products through a series of events in spring 2009.

Chambergo received the BIOInnova Gold award for its organic extra virgin olive oil of the “Picolimón” variety, and for being the only company worldwide which commercializes an olive oil made from 100% organic “Picolimón” olives.
The olive oil sector has lots of tradition in Spain and the jury emphasized the need of quality and innovation and point out the organic Chambergo “Picolimón” olive oil as being “attractive and original”.

Under the brand name Hacienda Chambergo Picolimón, an olive oil of high quality is produced. Olives are harvested from the company’s own trees in Aljarafe - close to Seville - near the rivers Agrio and Guadimar and the National Park Doñana, where sandy soil and warm climate give favourable conditions for a Picolimón olive oil of singular and exceptional flavour. The variety is characterized by the strong aroma of green grass and fresh olives, and the flavour with hints of tomato, banana, apple and almond. Also, compared to other olive oil types, the oil does not irritate the back of the throat and is not bitter in taste.

“The design has always had great importance in the company, and we have chosen bottles with a format that reminds you of bottles seen in old pharmacies, decorated with an elegant label”, says the managing director of the company Carlos Osuna. The glass bottle is covered with beige paint - it is specifically produced for Chambergo Cía. Exportación SL, and the bottle design has turned into the easy recognisable symbol of the company. “This BIOInnova award encourages us to continue the way we work; innovating without loosing contact to our roots while being loyal to our company philosophy” concludes managing director Carlos Osuna.

The Spanish company is currently looking for partners and collaborators in the United States.

For more information about the products please contact General Manager Carlos Osuna on export@biochambergo.com or 0034 954 832 709

In Jabugo, a town with modest charm, there was no mistaking the main trade. A warm, sweet smoke filled the air. Sánchez Romero Carvajal, one of the largest cured pork producers in the area, sat on the edge of town in a large building built in 1901. It was oddly civilized for a factory, with a central courtyard for employee breaks and long tiled hallways.
The air is dense and moist, and all you hear is the crackle of the wood. The men move the barrels and rearrange the sausages as the curing progresses. It takes a few weeks to cure chorizo and sometimes up to four months, depending on the size and the time of year. During that time, the meat dries and absorbs the smoke - smoke from the very wood whose fruit flavors the meat.

Not all chorizo is made in exactly the same way. Each region has its own tics. In fact, some producers, like Palacios, do not actually smoke their sausages. But even air-cured chorizo like these have a mysteriously smoky quality.

Jesús García, the export manager for Sánchez Romero, said: “With chorizo, we are talking about a type of sausage. For us chorizo means pork, fat and paprika.” And sometimes, oregano, nutmeg and hot paprika, too.

“Of course,” he added, “paprika was not known until the New World was discovered, but there were other sausages. You can still find today in Spain chorizo without paprika. It’s called white chorizo.”

Like all foods with terroir, chorizo tastes a little bit of the air and the earth, the very character of the region. All of this makes for a flavor distinguishable from almost any other chorizo.

The pigs are brought into Sánchez Romero when they are 14 to 16 months old. Once slaughtered, the legs are cured in a two- to three-year process for jamón Ibérico. The loins are made into caña de lomo, and the meat from the shoulder is used to make chorizo. It is an incredibly simple process. The meat is ground, then mixed with paprika, garlic, salt and a dash of sherry in a machine that thunders and churns. The spiced meat marinates overnight before being stuffed into casings and tied.

The next part is controlled largely by nature. The workers at the factory simply respond. The sausages are hung close together on the ceiling of a large, dim room. The roof is made of tiles, spaced so that you can see tiny bits of light through the cracks. There are screens on the windows but no glass. When it is hot and dry, the windows are closed, and burlap mats are soaked in water and laid on the floor of the curing rooms. When it is cold, the shutters are closed. At all times, a gentle, smoldering oak fire sits in a low barrel on the floor.