There are a million plus reasons why Spanish cuisine is at the top of many of our lists.

Over the past couple of decades, the flavors of the Basque region, wine from all around the country, and my favorite: tinned fish have all risen in popularity and acclaim. But there’s one food Spain makes that tops all the rest of the world’s producers combined: olive oil. Last time I checked, Spain produced two thirds of all the olive oil in the world. Sure, Tuscany (Italy) and Provence (France) get all the fame and glory, but the oils of Spain are the real engine driving the rest of the culinary world. So it should come as no surprised that we come back again and again to the bounty of Spain to discover the new treats they have in store.

Oleo Elvira is in the south of Spain near the city of Grenada and the foot of the Sierra Nevada mountains.

The area has been influenced by numerous cultures over the centuries and the olive trees have twisted and thrived there for millennia. This oil is a mono-cultivar, meaning it’s all from one type of olive, the loamie. It’s a pleasing oil that starts out a little sweet before meandering into nutty notes and a slightly bitter finish. Easy to use: vinaigrettes, caprese salad when the tomatoes are ready, atop grilled meats. Olive oil like this is a condiment in the best sense and can and should be served with lots and lots of dishes.