Best Bite – A Drizzle of Fuenroble

In Spain, bread is used more as a utensil than as a separate element of the meal, as it is in north America. However when you have a beautiful olive oil, it’s hard not to drizzle some on and use the bread as a delivery device.  At lunch one day, that’s exactly what I found myself doing with a bottle of Fuenroble, even though I knew there was a vast amount of food coming.

A little Fuenroble on bread
Creative Commons License photo credit: Alexa Clark

You aren’t supposed to pay attention to colour when tasting olive oil, but how can you not love that rich emerald colour?

Bottle of Fuenroble
Creative Commons License photo credit: Alexa Clark

This oil is as intensely flavoured as it is beautiful! I tasted Fuenroble for the first time one morning before I was really awake. I sniffed it and then took a big sip of it and it blew my palate away. This is not a subtle oil and you don’t need very much to identify the has strong vegetal, bitter and spicy notes. But it also an interesting sweetness and it’s uncommon to find both in olive oil.  Once I was a little more prepared and tried it again, a smaller sip this time and I feel in love.  I found myself drizzling it on things just to see what new characteristics I’d find in the oil and the food.

Even in Spain it is considered unusual for it’s range of flavours. It has been branded as “green gold” and that it “has a strong personality, great complexity and great nobility.”   Fuenroble has won a number of awards including being one of the seven olive oils selected as the Jaén Seleccion 2012.

Fuenroble on Lomo
Creative Commons License photo credit: Alexa Clark

It has rapidly become a favourite specialty oil and I find myself using it to bring out flavours and nuances in a range of dishes from alioli to paella.  And of course on bread.


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Photo Credit : Alexa Clark