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Spanish Olive Oil

At the core of nearly every Spanish food specialty, be it Andalucían gazpacho or gambas al ajillo, is Spanish olive oil. Use it as the base of a Spanish-style sofrito, or simply serve it with bread for dipping. Choose an extra-virgin variety that's been cold-pressed; we love the delicate Arbequina variety as well as the peppery, buttery Picual.

Photo: Susannah Chen

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