Elvira Loamie Olive Oil

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.

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. That's why we come back again and again to the bounty of Spain to discover the new treats they have in store. Personally, it still feels like we're just scratching the surface of all they offer.

Oleo Elvira is in the south of Spain, near the city of Granada at the foot of the Sierra Nevada mountains. Olive trees have twisted and thrived there for millennia. This extra virgin olive oil is a mono-cultivar, meaning it’s all made 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 with the best tomatoes of the summer, 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.

Extra virgin olive oil
Loamie olives
Light and elegant flavors
Harvested in fall 2022, this oil smells like fresh cut grass. The flavor is pleasantly bitter, reminiscent of spinach or kale, with a moderate but not overpowering amount of black pepper spice.