Fresh-Pressed Olive Oil Club

Quarter 2—Chilean Harvest

Sumptuous Fresh-Pressed Olive Oils from Chile’s Leading Artisanal Producer Will Delight Your Taste Buds and Elevate Every Meal

T.J. Robinson The Olive Oil Hunter
  • These Club exclusives, available nowhere else, showcase this South American country’s amazing olive varietals.
  • Each unique blend is extraordinarily food-friendly, ready to lavish on all your seasonal dishes.
  • Certified by an independent lab to be 100 percent extra virgin olive oil, this trio was rushed to the US by jet so that you can experience the tantalizing flavors and healthy polyphenols at their peak.

Majestic, awe-inspiring, breathtaking—those are the adjectives that come to mind every time I fly over the snow-capped Andes on my way to Santiago. The Chilean harvest always holds many surprises for your Olive Oil Hunter, and this year the results are beyond spectacular, from an enchanting Picual to an Arbequina enhanced with Coratina to an olive oil that’s an international cornucopia of cultivars—five varietals that come together to exceed the sum of its delicious parts! I am thrilled to present them to you for your warm-weather table.

Salvador, head miller of Alonso and T. J. Robinson
I caught up with Salvador, the recently promoted head miller, now in his eighth year with the Alonso family. He demonstrated early on how eager he was to learn the best practices for running the mill—being very mechanically inclined helps him keep the state-of-the-art machinery humming. He shared news of Pobeña’s recent awards: a near perfect score from Flos Olei (considered the bible of extra virgin olive oil) and golds at both the Olive Japan and NY World competitions.

My Merry Band of Tasters, Down South America Way

With the seasons reversed in the Southern Hemisphere, it always takes a few minutes to get accustomed to seeing the colors of autumn after leaving spring behind in the US. This is also Chile’s wine country (not as well-known as the Mendoza region of neighboring Argentina, but arguably ment to create outstanding olive oils rather than cut corners for a fast profit.)

At Juanjo’s side is master agronomist Juan Carlos Pérez, who, with 20 years of experience (more than three-quarters of them at Pobeña!), is considered a top olive expert in the country, and also has a patient and gentle nature that keeps everyone on an even keel. Thanks to his skill in the field—I’ve always said that exceptional olive oil starts in the field and is finished in the mill—we had incredible choices to play with! In Chile, “we” always includes my good friend and international olive oil competition judge Denise Langevin and my favorite olive savant, Duccio Morozzo della Rocca, whose expertise is in demand around the world.

Denise Langevin and T. J. Robinson
The autumnal glow bathing Denise Langevin, international olive oil competition judge, and me on our walk through the groves is breathtaking but also a sign that frost is on its way. Fortunately, everyone at Agrícola Pobeña is dedicated to harvesting olives during the magic window and getting them to the mill quickly so that you can enjoy the just-pressed oils at their peak of flavor.

Outpacing the Imminent Frost

This season had none of the typical drama—there was enough water for irrigation as needed, thanks in part to a new well on the farm and a light rain that primed the olives for harvest. But, in recent years, Mother Nature found a new Chilean curveball to throw: an early frost. That’s when the temperature drops below freezing overnight. When the dip lasts five hours or so, the olives freeze on the trees, negatively affecting the flavor of their oils. Last year, we heard that 40 percent of the country’s olives froze. But that didn’t stop lesser-quality oils from being sold at sky-high prices on the global market. As the country’s preeminent farm, Pobeña now has the better plan: harvest early to avoid the problem. “You lose some quantity,” Juanjo explained, “but the quality is superb, with vibrant aromas.”

Alejandro, executive sous-chef at Boragó, and T. J. Robinson
I was so happy to toast Alejandro, executive sous-chef at Boragó, with one of our fresh-pressed oils—even more so after I saw that the Alonso family’s EVOO is the kitchen’s go-to choice. The 16-course meal of artistically crafted dishes showcasing Chilean ingredients made for an unforgettable evening.

I often talk about our fresh-pressed olive oils being food-friendly, and the culinary experiences we had in Santiago and in the countryside showcased this quality in our trio. We generously drizzled them at the farm-to-table lunch we had at the Alonso family homestead as well as the feast we enjoyed in Santa Cruz at Francis Mallmann’s Fuegos de Apalta, named for the open-fire kitchen in the center of the restaurant, a hallmark of the world-renowned grill master. Impressively, when we toured behind the scenes at Boragó, ranked one of the top restaurants in the world, we saw that Pobeña olive oil was used in the preparation of the exquisitely constructed food-as-art still-lifes created by its vast team of chefs. Though many fine-dining restaurants around the world use less expensive oils (to avoid cutting into their margins), Boragó, located in Santiago’s Vitacura neighborhood, uses only the very best—just like you, my discriminating Club member. Get ready to experience the taste sensations of these harvest-fresh oils in the inspired dishes in this report’s recipe section as well as with all your favorite food

Happy drizzling!

T. J. Robinson 
The Olive Oil Hunter®


This Quarter’s First Selection

  • Producer: Denise Langevin La Estrella, Chile
  • Olive Varieties: Arbequina, Coratina
  • Flavor Profile: Mild
Denise Langevin Exclusive Selection, Agricola Pobeña, Comuna de La Estrella, O’Higgins Region, Chile 2024 Fresh Pressed Olive Oil Label

“I cook everything with olive oil,” exhorts international olive oil authority Denise Langevin, drizzling a shimmering stream of our just-pressed Chilean blend over a grilled chorizo sausage in a soft roll, the savory South American sandwich known as choripán. “Many people save it for salad, and I tell them olive oil is for all food, you know.” Denise knows. She is a superlative olive oil taster, an in-demand adjudicator of olive oil competitions around the globe, from Los Ange-les to Turkey to China. Also an outstanding home chef, Denise treated me and my Merry Band of Tasters to a mouth-watering celebratory lunch at her home, a converted farmhouse in the town of Codegua, where she lives with her husband, Luis, Rottweiler Augustina, and a sheep named Pio Pio.

When we pulled up on a perfectly crisp autumn day—remember, Chile’s seasons are the opposite of ours—Luis was already manning the grill next to their tiled patio, as Pio Pio munched on grass in a corner of the yard. Denise ushered us to the table, where we whetted our appetite with marinated olives, some stuffed with blanched almonds and others with jamón Serrano (see the recipe on below). Lifting glasses of lime-hued pisco sour, we toasted to another collaborative culinary venture.

Then, savoring the food-friendliness of our dazzling olive oil, we dined like kings on the afore-mentioned choripán, topped with one of two zesty pebres (Chilean salsa), and satisfying empanadas, warm from the grill and filled with pino (beef). For dessert, Denise wooed us with exquisitely tiered slices of milhojas, a Chilean millefeuille cake of sweet crepes layered with dulce de leche. I am swooning just remembering it.

Denise Langevin shows T. J. Robinson her rack of judge badges
Denise takes me through her rack of judge badges from olive oil competitions the world over. Renowned for her discriminating palate and impeccable taste memory, Denise has served on judging panels of the world’s finest EVOO throughout Europe, Central Asia, East Asia, the Middle East, and the US.

I first met Denise more than a decade ago, in 2013, when she was director of exports at the Don Rafael Estate, one of Chile’s pioneer ultra-premium olive oil producers. As two supertasters, Denise and I hit it off from the start—I loved hearing about her adventures as an international olive oil judge, and she was intrigued to learn about my mission to provide the world’s finest fresh-pressed olive oil to Club members year-round. We first collaborated on an exclusive Club selection in 2020 and have worked together ever since. I adore strolling through the olive groves with her, stopping to test the fruit for ripeness (see photo on above).

Denise and I also share a pressing desire to educate others about the extraordinary flavors and bounteous health benefits of EVOO. In recent years, Denise has partnered with local grade schools to help foster healthy eating habits among schoolchildren, teaching eager kids about gardening and Chile’s abundant, nutritious produce. “Tia Denise,” the kids cheer, as they run to her—it’s amazing to witness. Denise’s warm, generous personality, delicately calibrated judgment, and exquisitely discriminating palate are mirrored in the qualities of this quarter’s mild selection. “Every collaboration is also a celebration,” Denise says, of its creators as well as of the olive varieties.

Denise Langevin, Duccio Morozzo, and T. J. Robinson
Yee-haw! Denise Langevin and I wave as we are about to dip below the horizon, heading to Agrícola Pobeña, with the majestic Andes in the distance. Eager for our sixth consecutive Club collaboration, Denise and I can’t wait to get to the mill, where gorgeous just-picked olives will be pressed into liquid gold. At right: Celebrating the fruits of our labors with a Chilean grill fest, Duccio Morozzo gives Denise’s choripán another splash of our brand-new Arbequina-Coratina blend as I look on, eager for my turn.

Impressions and Recommended Food Pairings

This Arbequina enhanced with a touch of Coratina is bright, harmonious, and very complex. On the nose, we sensed fresh-cut grass, sweet almond, lettuce, green apple, mint, and hints of celery and lemon zest. On the palate, we noted fresh walnuts and the sweetness of green banana and fennel, plus Romaine lettuce and oregano, the bitterness of Belgian endive, and the lingering spiciness of celery leaves and white pepper.

Enjoy it with eggs, morning smoothies, lighter vinaigrettes, pasta salads, and salads with fruit; pan-seared cilantro citrus fish* and other mild fish, ceviche, and grilled chicken; quinoa bowls, rice dishes, cauliflower fritters, pastelera de choclo and other fresh corn dishes, artichokes, and asparagus; brie, ricotta, mozzarella, and other mild cheeses; hummus; stone fruit, baked goods, dulce de leche trifle, vanilla ice cream, and yogurt.

*See the recipe section for bolded dishes.


This Quarter’s Second Selection

  • Producer: El Agrónomo, La Estrella, Chile
  • Olive Varieties: Coratina, Frantoio, Arbequina, Arbosana and Koroneiki
  • Flavor Profile: Medium
El Agrónomo, Agricola Pobeña, Comuna de La Estrella, O’Higgins Region, Chile 2024 Fresh Pressed Olive Oil Label

A large map of the farm hangs in the tasting room at Agrícola Pobeña. It’s a colorful jigsaw puzzle that identifies the locations of all their olive fruit varietals—I like to think of it as a visual representation of the skills of master agronomist Juan Carlos Pérez. Rather than cluster each varietal together, he has created a lot of interplay to maximize sun exposure as well as changes in elevation, from flat areas to hilly ones where hand harvesting is a must.

Juan Carlos was drawn to agriculture as a child. Of his parents’ six sons, he was the only one who would excitedly sit next to his dad, a farmer, on his tractor. Fittingly, Juan Carlos’s youngest, eight-year-old Laura, is already showing signs of wanting to follow in his footsteps.

He had a blank slate when he arrived at the farm, excited at the prospect of growing a wide range of varietals, now 11 in all. He planted the first tree with the Alonso family, and it’s been a happy marriage ever since. Deeply knowledgeable across fields from earth science to biochemistry, Juan Carlos understands the unique terroir of this region like the back of his hand.

I asked him what makes Chilean extra virgin olive oils so special. “Location, location, location—we’re just 40 kilometers from the sea in a climate so similar to the Mediterranean,” he answered. “The topography of the farm is also key. We have a lot of gentle hills and have oriented the trees to the sun. Each oil has a different profile based on where the trees were planted. I feel that the oils from olives grown in the hills are more powerful—and those are the ones you used for the oils for Club members,” Juan Carlos said proudly.

T. J. Robinson in Chile
I admit it: I love touring the farm on one of Juan Carlos’s ATVs—perfect for navigating through the groves and seeing for myself that the fruit is ready for harvest so that I can deliver the highest-quality oils to you, dear Club member.

This very special olive oil is a veritable United Nations of varietals, with Coratina and Frantoio representing the Italian contingent, Arbequina and Arbosana from Spain, and Koroneiki from Greece. It’s a masterful blending of five distinct “voices” that we orchestrated into a harmonious chorus.

Juan Carlos “El Agrónomo” Pérez and T. J. Robsinson rejoice during the day’s harvest of olives
Juan Carlos “El Agrónomo” Pérez and I rejoice during the day’s harvest. I can almost taste the vibrancy in the fresh-pressed olive oil these beauties will yield.

Despite all the demands of the farm—Juan Carlos now turns his attention to propagating new trees, pruning and nurturing in preparation for the next season—he always amazes me with how he happy he looks. His calm demeanor has helped him retain a strong field team that comes back year after year. They gain more experience with each season, in turn making the harvest run smoothly.

I believe that a truly great olive oil starts with the fruit, in the grove, in the hands of the agronomist, who then works hand in hand with a master miller to turn amazing fruit into extraordinary olive oil. With his attention to detail and brilliant results, Juan Carlos is raising the bar for other agronomists around the world. We celebrate him by naming this exceptional olive oil El Agrónomo, after this star agronomist. When you taste it, you will too!

Maria, the majordomo of the Alonso family farmhouse and T. J. Robinson with cacti
In Chile, cacti aren’t just for admiring. Maria, the majordomo of the sprawling Alonso family farmhouse, turned these brilliant yellow fruits into an amazing juice served at the delectable lunch she prepared for us.

Impressions and Recommended Food Pairings 

Only a talented agronomist could have made it possible to create this blend of five olive varietals originating from Italy, Spain, and Greece. The aroma is lush, with notes of Belgian endive, walnuts and almonds, green banana, baby spinach, Tuscan kale, arugula, and thyme, plus hints of vanilla bean, cinnamon, and lime zest. We tasted green almond, artichoke, escarole, arugula, and rosemary, the bitterness of chicory and radicchio, and spiciness of both Szechuan and black peppercorns.

Rich and verdant, this versatile olive oil will enhance pork, turkey, seafood dishes such as grilled shrimp with pisco and merquèn* and vieiras a la parmesana, and fattier fish, like sardines, tuna, and salmon; white and sweet potatoes, broccoli, and grilled vegetables; salads with nuts; beans, lentils, and grains; guacamole and other avocado dishes; pesto; and chocolate desserts.

*See the recipe section for bolded dishes.


This Quarter’s Third Selection

  • Producer: Abel Alonso, La Estrella, Chile
  • Olive Varieties: Picual
  • Flavor Profile: Bold
Alonso, Agricola Pobeña, Comuna de La Estrella, O’Higgins Region, Chile 2024 Fresh Pressed Olive Oil Label

You’d be hard-pressed to meet anyone as gregarious as Juanjo Alonso, the youngest of five brothers, all of whom are involved in the various businesses started by their father, Abel. I find his joie de vivre contagious and look forward to spending time with him every year.

Juanjo’s journey from student at the San Francisco Art Institute in California to head of Chile’s premier olive oil producer began soon after he graduated. The budding artist supported himself as a house painter. Knowing that Juanjo had no interest in the family’s main concern, a very successful shoe company, Abel was able to eventually lure him back to Chile by offering to pay him the equivalent of a year’s salary to paint its corporate offices!

Juanjo’s painting about health and history of olive oil with T. J. Robinson
Juanjo’s painting shows how talented he is and how passionate he is about olive oil. He’s on a mission to educate Chileans about its health benefits and is proud that his family’s oil was named the “healthiest olive oil” multiple times at the World Best Healthy EVOO Contest. In his words, “A shot every day keeps the doctor away.” Of our longstanding collaboration, he added, “You and I are on the same train headed in one direction, toward higher and higher olive oil quality.”

It wasn’t long before Abel shared his vision for an olive farm with Juanjo, the son he felt was destined for the project. Abel was born in the Basque region of Spain in 1935, at the start of the political and economic unrest that would lead to the country’s civil war. His family survived thanks to the food they grew in their garden, the memory that inspired his new quest.

One day he asked Juanjo to check out a potential property with him. “I had fallen in love with the majestic olive trees during my time in Northern California and had already started googling ‘olive trees’ and ‘olive farming,’ so I knew that even though the farm we visited was very nice, it was at too high an elevation considering the proximity to the Andes. ‘Olives don’t like frost, so this is not the property for us,’ I told my dad. And he immediately put me in charge of finding the right one!” Juanjo recounted.

Fast forward to today, and the fruits of all their early decisions are evident with award after award lining the mill walls. What I truly admire is that they allot resources for continual improvement, always reinvesting to maintain their high standards, from updating their irrigation system to buying new tractors to speed the fruit to the mill. It’s wonderful to hear Juanjo credit the Club for helping Chilean olive oils getting the recognition they so rightly deserve.

José Manuel Reyes and T. J. Robinson
It’s always insightful to meet with José Manuel Reyes, who wears many hats at the Agrícola Pobeña farm. He’s the bridge from the field to the office and the face of the Alonso company in Santiago, where he manages three jewel-box stores dedicated to olive oil. “We offer classes and tastings so people can get to know Pobeña olive oils as well as the members of the Fresh-Pressed Olive Oil Club do,” he said.

There’s also sad news to share. Late last summer, Abel became gravely ill while on a visit to Spain. Back in Chile, he refused treatment, preferring to spend his last days at the farm surrounded by his adoring family. “One after-noon, we sat together, looking out at the olive groves. ‘We made it, you and I—I believed in you, and I am so proud that you made our dream a reality,’ he told me.” Juanjo’s admiration for his father and the heartbreak over his loss were evident in his eyes.

We pay homage to Abel with this very special oil that bears his name and a label featuring the family’s coat of arms and a Basque-inspired font. I know he would have been ecstatic about this magnificent Picual I’ve created for you, a varietal from his native Spain, a zesty, complex character like Abel himself.

Impressions and Recommended Food Pairings

A Picual lover’s dream, this is a bold expression of the cultivar. It’s intensely green and herbaceous on the nose: green tomato and tomato leaf, celery, arugula, and Asian pear, with notes of chopped basil and peppermint. It’s very green and vegetal on the palate, with the flavors of wheatgrass, baby kale, spinach, and pear; the astringency of green tea, bitterness and zest of arugula, and spiciness of green peppercorns; plus notes of wild mint, parsley, and rosemary.

Its big personality is perfect for hearty dishes like chorizo hash,* chicken empanadas, arrollado de huaso, costillar de chancho, grilled steaks, lamb, duck, and wild game; dark leafy green salads and bold vinaigrettes; crudités; tomato recipes from pizza and bruschetta to gazpacho and sauces; hearty pasta dishes; cured meats; blue and other aged cheeses; and crusty sourdough breads.

*See the recipe section for bolded dishes.


Olive Oil and Health

Mediterranean Diet is Linked to Significant Reduction in Breast Cancer Risk

Greatest effects among postmenopausal women

Closely following the Mediterranean Diet (MeDi), which emphasizes fruits, vegetables, whole grains, legumes, limited lean protein, and healthy fats such as olive oil and nuts, has been linked to a reduced risk of chronic diseases, including several forms of cancer. Numerous studies have shown associations between lower breast cancer risk in women and MeDi adherence. To clarify whether the the MeDi exerts a significant effect on breast cancer risk, researchers conducted a systematic review and meta- analysis that compiled and analyzed the existing evidence across a large international group of studies.

Methods: After a comprehensive literature search, 31 high-quality observational studies were selected for the final analysis (12 cohort studies and 19 case-control studies). Studies were published between 2006 and 2023 and conducted in the Americas, Europe, and Asia, with the majority in the United States and Spain. A total of 1,347,446 women were evaluated, grouped as overall, postmenopausal, and premenopausal. Participants’ ages ranged from 20 to 104 years. Follow-up duration varied between 8 and 33 years in cohort studies.

  • A cohort study is an observational study with an active group and control group, allowing researchers to calculate the occurrence of a disease in a population over time.
  • A case-control study identifies individuals with a specific disease or condition and assigns “matched controls”—people with the same demographic characteristics who are not part of the study—which enables researchers to evaluate the differences between these groups.

Results: The overall pooled analysis found a clinically significant 13% reduction in breast cancer risk in participants who adhered to the MeDi. The effect was greater in postmenopausal women across all studies and in participants of studies conducted in Asia. A subgroup analysis showed that moderate alcohol use (red wine) did not affect breast cancer risk in the overall group, but an additional reduction in breast cancer risk was seen in postmenopausal women.

Discussion: These results indicate that adherence to the MeDi may help prevent breast cancer, especially in postmenopausal women. It has been suggested that the polyphenols in olive oil and moderate amounts of red wine may contribute to the cancer-protective effects of the MeDi. In addition, phytoestrogens from vegetables and fruits may interact with the body’s estrogen production, thus helping to prevent certain types of breast cancer from developing. The sites of hormone production during the postmenopausal period (fat tissue rather than ovaries) may also account for the increased effect of the MeDi in preventing breast cancer in that population.

Conclusion: Adherence to the MeDi significantly reduced women’s breast cancer risk in a large meta-analysis of international observational studies involving more than a million participants. Future research will help identify the specific anti-cancer mechanisms of the MeDi and illuminate its varying effects across life stages and geographic regions.

Reference: Karimi M, Asbaghi O, Hooshmand F, et al. Adherence to Mediterranean Diet and Breast Cancer Risk: A Meta-Analysis of Prospective Observational Studies. Health Sci Rep. 2025;8(4):e70736.


Kudos from Club Members

I crave it
It’s a daily habit since I first ordered it over a year ago. It makes my food taste great, and now I crave it. Sometimes I’ll just pour it straight into my mouth.
Christina C.,Murfreesboro, TN

Recipes

  • Grilled shrimp pisco Grilled Shrimp with Pisco and Merquén This dish features two iconic Chilean ingredients, merquèn and brandy-like pisco (in a pinch, you can use white tequila or rum instead). Ingredients Juice of 1 lime 1/4 cup pisco 1 1/2 teaspoons honey 2 teaspoons merquèn 1 teaspoon sea salt 1/4 cup extra virgin olive oil, plus more for basting 1 1/2 pounds large… view recipe
  • Parmesan Scallops Vieiras a la Parmesana (Parmesan-Crusted Scallops) This dish is a variation on the wildly popular machas a la parmesana, local razor clams (using oysters is also popular). Traditionally, each scallop is cooked separately in its own half-shell. While it’s rare to find scallops still in the shell in the US, you can buy cooking-grade shells for an elegant presentation. For simplicity,… view recipe
  • Chicken empanada Chicken Empanadas Many dishes were introduced to Latin America by Spanish explorers and colonists, including handheld meat pies called empanadas. Here, a flaky crust encloses a savory mixture of chicken, peppers, and an olive, which is traditional in Chilean empanadas. Merquèn is a popular Chilean spice blend of goat’s horn chile, coriander, and salt, which imparts a… view recipe
  • Stuffed Pork Loin Arrollado de Huaso (Stuffed Pork Loin) Reminiscent of Italian porchetta, my Chilean version is filled with chorizo and a popular vegetable in Chile—sweet potato, or camote. Forming the chorizo into a rectangle with a rolling pin helps more evenly distribute the meat. If you’d rather not flatten the pork yourself, simply ask your butcher to butterfly it for you. Ingredients One… view recipe
  • Multi-color cauliflower Cauliflower Fritters This is a popular dish in Chile. Parboiling the cauliflower makes the fritters tender. Ingredients 1 head cauliflower, about 2 pounds 1 tablespoon sea salt 2 large eggs 1/2 cup flour 1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup milk 1/2 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup plus 1 tablespoon… view recipe
  • Borgoña drink Borgoña Far simpler than a sangria, this Chilean drink is just red wine and macerated strawberries—sweet and refreshing at the same time. Ingredients 1 1/2 cups fresh strawberries 1 tablespoon extra virgin olive oil 1 tablespoon granulated sugar 1 bottle Chilean red wine Optional garnishes: lime slices and fresh mint Directions Step 1 Rinse, pat dry,… view recipe
  • Citrus cilantro fish Pan-Seared Cilantro Citrus Fish This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to… view recipe
  • Denise's Stuffed Olives Denise’s Stuffed Olives When in Chile, I always look forward to breaking bread with my great friend, olive oil savant, and hostess extraordinaire Denise Langevin and enjoying her cooking. This is the first of two of her recipes that I’m sharing with you. It’s deceptively simple, but you want to source the highest quality ingredients. Note: If you… view recipe
  • Chilean-style spareribs Costillar de Chanco (Chilean-Style Spareribs) Grilling is a popular method of cooking in Chile, where families often gather on weekends to enjoy simple but ample meals, often barbecues. St. Louis-style ribs are “squared off” or trimmed and have a flat, meaty shape. Ask your butcher to halve them—this creates more flavorful surface area. Baby back ribs can be substituted for… view recipe
  • Pastelera de Choclo - Chilean Corn Pudding Pastelera de Choclo (Chilean Corn Pudding) Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.) Ingredients 12 ears fresh corn, raw 3 tablespoons… view recipe

Quarter 1—Spanish and Portuguese Harvest

The Best of the Iberian Peninsula…Three Remarkable Fresh-Pressed Olive Oils With Intense Flavors Unique to Mountain Groves

T.J. Robinson The Olive Oil Hunter

  • Brimming with vibrant aromas and tantalizing tastes from growing at altitude, these oils were created exclusively for the Club—you won’t find them anywhere else.
  • All three of these fresh-pressed oils were certified by an independent lab to be 100 percent extra virgin and rushed to you at the height of flavor and polyphenol content.
  • Enjoy them in my new collection of curated Spanish and Portuguese recipes, developed to showcase their intensity and please your palate.


As longstanding members of the Club know well, I carry the Olive Oil Hunter moniker for good reason. Every quarter is a true hunt, punctu-ated with visits to the world’s top mills, meetings with the award-winning producers in our exclu-sive network, and—arguably my favorite part—tasting the best of the best oils to find the ones you will enjoy as much as I do.

Often there’s a lot of drama in my quarterly quest, with a different curveball thrown by Mother Nature nearly every time (she operates with equal zeal in the Northern and Southern hemispheres). But this year’s trip to the Iberian Peninsula presented just one dilemma: which oils to choose from a bevy of magnificent offerings. That’s because growing and harvesting conditions bent in favor of the growers this time.

I was greeted by so many happy faces across Spain and Portugal because all these producers’ efforts yielded impressive results. And that bodes well for the Club’s future selections: When producers have both great quality and quantity, they’re positioned to invest in their farms, such as with updated equipment, which will further enhance production quality…and allow us to keep pushing the envelope when it comes to creating oils that will be even more outstanding in seasons to come.

T. J. Robinson riding in a Land Rover in Carcabuey, Spain
Modern harvesting equipment can’t operate in the rugged landscape around Carcabuey in Spain’s Andalucía. So Luis Torres and I excitedly head out to one of the groves with rakes on the roof that assist harvesting by hand. All the different microclimates in the Subbética mountains contribute to the intense flavors and aromas of olive oils milled in this region.

High-Altitude Oils with Attitude

The fact that this collection includes a Portuguese olive oil for the first time since 2022 shows just how magical this season was. That country’s rocky terrain and tricky weather patterns mean it’s not possible to predict oil quality far in advance, but when all the stars align, Portuguese varietals—indigenous olives grown nowhere else on the planet—are exceptional, all the more so when created by my longtime friend Filipe de Albuquerque Madeira, a renowned producer of wine and vinegar as well as olive oil.

His family’s groves are in a rugged province of northern Portugal named Trás-os-Montes e Alto Douro. It’s quite different from the rolling hills of Andalucía, in southern Spain, which includes Granada, home of the producer of this quarter’s medium selection (also where we did our grand tasting), and Carcabuey, location of the cooperative where we created our bold. But a surprising characteristic links these three spectacular oils: The olives from each producer happen to have been grown in groves at high elevations, from 600 to 850 meters (topping off just above a half-mile high).

Because of greater temperature fluctuations between day and night in the mountains than at sea level, these olives yielded oils with the richest flavors and aromas. Also, a hot dry summer (a scary scenario because the olives stop growing) was followed by autumn rains (a sigh of relief, because rain reboots their growth cycle), contributing to oils that are more vegetal, less fruity. Yet each still has its own full-bodied personality that will blow you away.

T. J. Robinson in olive grove, Trás-os-Montes e Alto Douro, region of northern Portugal
One of my greatest pleasures: walking through olive groves in the mountainous Trás-os-Montes e Alto Douro region of northern Portugal, the only place on earth where certain exquisite olive varietals grow—you’ll be wowed by the blend of Negrinha, Madural, Verdeal, and Cobrançosa in this quarter’s mild olive oil.

More Rejoicing for All

Adding to the happiness my Merry Band of Tasters and I felt at being able to secure oils with this level of quality for Club members was the feeling of conviviality that permeates Spain and Portugal. In particular, the tapas culture brings people together, creating enhanced social connections (so important for health reasons) while sharing plates of food and sipping wonderful local beers and sherries. The origin story of tapas is itself fascinating. According to legend, King Alfonso X of Castile, who reigned during the thirteenth century, ate small portions of food with wine as he recovered from an illness. Putting great stock in this “prescription,” he decreed that alcohol could not be served without food. Drink glasses were topped with a small plate of food that acted as a lid, or tapa. The tradition has not only endured but become a way of life across the peninsula—in Portugal, the little dishes are called petiscos.

T. J. Robinson and Juan “Juande” de Dios
I’m so impressed by the eco-friendly architecture of Juan “Juande” de Dios’s modern mill and olive-inspired design touches throughout the space, yet I also love stepping back in time and appreciating the traditions of the lively Taberna Casa Enrique, one of the oldest tapas bars in Granada (it dates back to 1870). With a wall of sherry barrels as the backdrop, Juande and I celebrated our phenomenal medium oil crafted for you, dear Club member, as we indulged in area specialties like lomo, a melt-in-your-mouth cured Iberico pork loin.

I love to both work and play with our produc-ers, who are friends as well as collaborators. And we really had a lot of oils to play with this quar-ter—the work was narrowing down the choices to make the incredible blends you now hold in your hands. I invite you to set up a tasting of your own, to cook with them, and to drizzle them liberally. With many tapas dishes included in this report’s recipe section, explore the Iberian culture for yourself and gather those you love to join you.

Happy drizzling!

T. J. Robinson 
The Olive Oil Hunter®


This Quarter’s First Selection

  • Producer: Maria de Lourdes, Portugal
  • Olive Varieties: Negrinha, Madural, Verdeal, Cobrançosa
  • Flavor Profile: Mild

I was delighted that this season’s quest found me and my Merry Band of Tasters journey-ing to the isolated northeast corner of Portugal, to the province of Trás-os-Montes, which means “beyond the mountains.” Here, in the remote Alto Douro region, the Madeira family is devoted to crafting exquisite, award-winning olive oils, along with superlative wines and vinegars. My connection to the family goes back to 2011, when I first visited these otherworldly groves—reminiscent of Middle Earth—and the Madeiras immediately welcomed me into their fold.

Contrasting with the wild and dramatic land-scapes that surround them—Trás-os-Montes is designated as a UNESCO biosphere—the Madeiras reside in a stately home with granite walls, a formal dining room, and more intricate silver service than I learned about in culinary school. But their jovial, down-to-earth kindness is always in the air.

Twenty-five years ago, patriarch Celso, a successful engineer on the cusp of retirement, astounded his adult children by announcing that, as his next move, he intended to produce premium olive oil on the family’s property in the Alto Douro region. No one in the family had so much as pressed (or picked) an olive. Perhaps most surprised was eldest son Filipe, who put his university education in Italy on hold and dutifully returned home to immerse himself in the study and practice of olive oil production.

T. J. Robinson and three generations of Madeiras family
Three generations of Madeiras bring Old World elegance into the twenty-first century. Filipe’s little son, Leonardo, 20 months, is the apple of his grandfather’s eye. Celso has always had energy to spare, but playing with Leonardo among the olive trees has put an extra spring in his step. It may also be the polyphenols—as Filipe quipped, “He shows if you drink our olive oil, you too could get speeding tickets in your nineties!”

Many of the trees were more than 1,000 years old—mossy and untended for decades, even centuries. Filipe, a lightning-quick study and an ingenious, careful grove manager, assembled an expert team, and together they transformed the overgrown groves into a world-class olive farm. Their oils took Iberia by surprise, winning prestigious regional awards with the very first harvest.

The ancient groves are home to Portuguese olive cultivars grown nowhere else on earth. I am smitten with the extraordinary flavors and aromas of these oils; they have distinctive grassy, vegetal, and herbaceous qualities all their own, the way that the Portuguese language looks a lot like Spanish on the page but sounds fundamentally different, softer, with a specific lilt.

Because the gnarled trees cling to steep hillsides at odd angles and dig their roots deep into the flaky layers of schist below, irrigation has never been an option. This leaves the Madeiras at the mercy of Mother Nature, who favors an alternating pattern of glorious harvests and nail-biting, drought-riddled years. Five years ago, to hedge against the harshest conditions, Celso purchased new acreage, which features limited irrigation—its young trees have just begun to bear fruit.

At ninety-two years young, Celso is eager to acquire more land and expand his legacy. I feel that Celso’s intense love of life infuses this beguiling oil—it is a real character, with a lively spiciness (highlighted by a splash of Cobrançosa) enhancing its well-balanced freshness.

Can you see me? I’m the tiny human tree in the center, surrounded by these old-timers in the Madeira groves in the mountainous Trás-os-Montes e Alto Douro province, in northeast Portugal. Some of these treasures are more than a thousand years old. Filipe Madeira and his team provide them with meticulous care, and they reciprocate with liquid gold.

Impressions and Recommended Food Pairings

Inhale deeply to appreciate the complexity of this Portuguese heirloom varietal blend—green grass, fresh Mediterranean herbs, and Belgian endive as well as mint, green apple, banana, almond, and sweet notes of cinnamon and vanilla. Taste the essence of tomato and edamame, a hint of pear, the bitterness of radicchio and endive, and the spiciness of white pepper with a lingering herbal finish highlighted by fresh oregano.

This versatile full-bodied oil pairs beautifully with mild cheeses; salmorejo* and other puréed vegetable soups; salads with rice and other grains; spring lettuce mixes with nuts or fruit; light vinaigrettes; bacalhau à lagareiro; arroz de mariscos; mild fin fish; chicken, pork, and lamb dishes; risottos; beans; peas, asparagus, green beans, mushrooms, and other farmers’ market finds; quick breads; and chocolate mousse.

*See the recipe section below for bolded dishes.


This Quarter’s Second Selection

  • Producer: García-Molina, Spain
  • Olive Varieties: Picual
  • Flavor Profile: Medium

Near Granada, as we climb hills through the groves, I ask producer Juan de Dios about the ideal growing altitude for Picual—Spain’s most widely planted varietal, and, if done right, one of my favorites—to optimize the flavors and aromas in the oil. “Seven hundred fifty meters is best for these trees,” he replies, with characteristic preci-sion—that is, nearly half a mile above sea level.

The exactitude and thoughtful consideration are typical of “Juande,” as he is called. Juande and his equally insightful sister, Paula, both followed in their father’s footsteps by studying pharmacology before becoming world-class olive oil producers.

At left, producer Juande de Dios and I raise our olive oil tasting glasses in a toast to early-harvest Picual, a stunning crowd-pleaser and the lushly aromatic superstar of our brilliant collaboration. At right, we’ve carried a bottle of our harvest-fresh EVOO straight to O-Med’s kitchen, where Juande shows me how to make mouth-watering migas, drizzled generously with our prized creation. I’m excited to share his recipe with you below.

“He had a special energy—he was a friend of everyone,” Juande says warmly of his father, also named Juan, who passed in 2014. His five grandchildren remember him as “Abuelo Oliva,” or Grandpa Olive. In his honor, we’ve created a special label with the ancestral family name, García-Molina.

A pharmacist by profession but an olive farmer at heart, in 2004 Juan Sr. purchased an olive farm and mill west of Granada, pressing fruit for family and friends and selling small amounts to the local bulk vendors.

Juande and Paula felt strongly that they should set their sights higher, so, after about a year, they approached their father with an ambitious proposal: to create ultra-premium, artisanal EVOO for a select group of international chefs and gourmets. He gave them his unconditional support.

T.J. Robinson and José Fernández Miranda in olive grove
Meet agronomist José Fernández Miranda, the newest member of the O-Med team. With loving care, José oversees the health and development of the trees and works to create the best possible fruit. His infectious enthusiasm helped buoy the harvest team during the intensely demanding two weeks of the “magic window,” when Picual is at peak flavor and polyphenol content for the early-harvest oils I love.

The siblings named their project O-Med (as in Mediterranean), and Juande chuckles as he reflects on their early days: “It was really hard. We barely made a sale.” He attributes their breakthrough to loyalty (“The gourmet food world is not so big”) and persistence. In 2016, the trusted German publication Stiftung Warentest—akin to Consumer Reports for fancy food—gave O-Med’s EVOO the highest ranking among 26 international olive oils. With that boost, the farm’s reputation soared.

Major awards include gold at the New York International Olive Oil Competition and multiple “Top 20” lauds in Flos Olei (Italy’s premier guide to the world’s olive oils). Paula does most of the traveling to trade shows, while Juande manages production at their stunning, glass-enclosed, sustainability-focused mill.

I’ll confide proudly that I was ahead of the curve—my Merry Band and I first visited O-Med in 2015, but it took several years before we collaborated on a Club exclusive selection. What a thrill, then, to work together again this year. “Being chosen for this Club is like an award,” Juande emphasizes.

Juande and his talented team—you’ll learn about agronomist José Fernández Miranda in the photo on the left—use tightly controlled “drip irrigation” to hydrate the trees while keeping the humidity of the fruit below 55 percent, to concen-trate its flavors and polyphenols. “There’s not a lot of room for error,” Juande notes, adding, “Mother Nature is the one who decides, in the end.”

Juande and I can’t wait for you to taste this fantastic Picual. “They’re going to love this oil,” he predicts, and I concur. Taste it and let us know!

Impressions and Recommended Food Pairings 

This Picual is intensely green and vibrant on the nose with aromas of tomato leaf, baby spinach, arugula, and kale, notes of kiwi and lime zest, and hints of basil, rosemary, thyme, and nasturtium. It is elegant and intense on the palate—we tasted celery leaf, parsley, wheatgrass, rosemary, and thyme, along with the bitterness and spiciness of arugula and black peppercorns.

It’s perfect for piquillo pepper and goat cheese omelet* and other egg dishes; Juande’s migas; aged cheeses like Manchego and Cabrales; crudités; tomato salads and other tomato-based dishes; avocado crema and shrimp; grilled steak, tuna, octopus, and salmon; vegetable fideuà and other pasta dishes; paella; potatoes; artichokes, broccoli rabe, and fennel; green smoothies; Greek yogurt; Basque cheesecake; and chocolate cake.

*See the recipe section below for bolded dishes.


This Quarter’s Third Selection

  • Producer: García Torres, Spain
  • Olive Varieties: Hojiblanca
  • Flavor Profile: Bold

The romanticism of crafting olive oil with time-honored traditions is alive and well in Carcabuey, home of Almazaras de la Subbética, the award-winning coopera-tive that creates some of the finest olive oils in all of Spain, if not the world. This medieval village of fewer than 3,000 in the heart of Andalucía has a history dating back to thousands of years BC. It’s surrounded by a rugged landscape of moun-tains and glorious olive groves growing at various elevations—the olives must be hand-harvested using pneumatic rakes because the terrain doesn’t offer access to more modern machinery.

I’m thrilled that for a second year in a row we are working with this talented team, led by manager Luis Torres, head oenologist and chief of operations Carlos García, who grew up in Carcabuey, and Sonja Ramírez, who, like Luis and Carlos, is a top panel taster.

T. J. Robinson and Carlos Garcia having a coffee in Spain
Carlos and I stopped in at Bar Pedro for some excellent coffee (reportedly there was once a casino upstairs!) and talked about our shared passion for creating the best olive oils on the planet. From us to you—happy drizzling!

Luis and Sonja have known each other for more than 20 years—they met in olive oil taster
training. “We went in separate directions afterwards, but destiny brought us back together,” Luis said. I was astounded by their daily morning ritual, a blind tasting of over 30 selections prepped in official blue glasses and ranking each one according to an exhaustive list of attributes. They enter all their impressions in a custom computer program created by Luis so that they will have a detailed record of each evaluation.

Running the co-op is quite complex because they mill not only the olives of farmers whose livelihood depends on growing exceptional fruit and harvesting them daily, but also families with very small groves who might collect their olives only on weekends, making it hard for them to catch the magic window—that perfect moment for harvesting, when the olives are still green yet have the right amount of oil in their flesh for a sensational oil in the bottle.

This is a banner year for Carlos, who was named Best Master Miller by EVOOLEUM, the international competition that annually chooses the 100 best EVOOs in the world—Subbética’s Hojiblanco was recognized in multiple categories, too! Right: I thought my grand tasting involved an impressive number of olive oils until I was part of the daily morning tasting ritual that Luis and Sonja go through!

Within the expansive mill are actually seven small mill stations, all under Carlos’s purview. As olives come in, they’re assigned to one of the seven, based on what the team anticipates the oil’s quality will be. “We produce in small tanks, which makes it easier to identify the quality of each batch,” Carlos explained. Olives destined for the Club will go to only the #1 or #2 mill because they are the smallest and dedicated to what will be the highest quality oils, with no chance that any lower quality fruit can negatively affect the liquid gold.

This year’s García Torres Hojiblanco, named after Carlos and Luis, is a tantalizing taste sensation. To create its beautiful harmony and just the right fruitiness, bitterness, and spiciness, we chose to blend three Hojiblancos milled a few days apart from slightly different areas, all cultivated at about 600 meters, for this season’s high-altitude depth of taste. Luis and I grabbed lunch at one of our favorite local restaurants, La Zamora, so that we could drizzle our Hojiblanco lavishly on an array of foods. The meal inspired the report’s recipes for avocado crema and shrimp and salmorejo; find them on pages 12 and 14, respectively. Enjoy!

T. J. Robinson and Carlos Garcia walking in Spain
I was thrilled when Subbética’s master miller, Carlos García, was able to slip away from work to show me his—and the mill’s—hometown of Carcabuey. The brilliant white buildings stand in stark contrast to the verdant mountains that surround this ancient village. Olives grown at these elevations have an amazing aroma that you’ll love as much as I do.

Impressions and Recommended Food Pairings

What a beautiful nose on this Hojiblanco—fresh-cut grass, green tomato, and a veritable vegetable garden with pronounced notes of celery, carrot tops, Tuscan kale, and basil, along with the sweetness of fennel seed and Asian pear. It’s exceptionally bold on the palate, with notes of Belgian endive, baby spinach, and raw artichoke. Asian pear comes through, along with the bitterness of walnut skins and citrus zest, followed by a persistent spicy finish of celery leaves, watercress, and white peppercorns.

This oil was made for avocado toast; salads of bitter and spicy greens, like arugula with tomatoes; beef carpaccio, pork tenderloin Pedro Ximénez*; game; oily fish such as tuna, mackerel, bluefish, sardines, and anchovies; sherried carrots; broccoli, cauliflower, and eggplant; hummus, lentils, and other pulses; rustic whole grain breads; yogurt, ice cream, and pan con chocolate supremo.

*See the recipe section below for bolded dishes.


Olive Oil and Health

Eating a Mediterranean-Style Diet Improved Brain Health in US Hispanic and Latino Adults

Background: Cognitive decline—worsening memory and more frequent memory loss or confusion—affects 10% of all US adults aged 45 and older. Incidence is higher—11.4%—among Hispanic and Latino Americans. In some cases, cognitive decline may be an early sign of dementia.

Close adherence to the Mediterranean diet (MeDi) is associated with a reduced risk of dementia and cognitive decline. The MeDi emphasizes fresh fruits, vegetables, whole grains, beans, legumes, nuts, low to moderate amounts of dairy, eggs, fish, and poultry, and olive oil as the primary fat source.

Researchers have attributed the MeDi’s brain benefits to its cardiovascular effects, such as lower blood pressure, reduced diabetes risk, and improvements in blood vessel function and cholesterol levels. The first large-scale study of the MeDi in Hispanic and Latino Americans investigated whether the MeDi’s brain benefits are independent of its cardiovascular effects.

Preliminary findings from this 10-year study of 2,774 participants (44% men, 56% women; average age 64 at follow-up) were presented at the recent conference of the American Stroke Association, February 5–7, 2025.

Methods: At an initial visit, each participant reported their food intake during the previous 24 hours and received a score (0 to 9), indicating how closely their diet corresponded to the MeDi. Average MeDi score was 5. Ten years after the baseline visit, investigators obtained a brain scan via MRI (magnetic resonance imaging) for each participant.

The main outcome evaluated in the study was white matter integrity (WMI) and volume. The white matter of the brain (as opposed to the gray matter) consists of bundles of nerve fibers that, crucially, communicate information to different parts of the brain. WMI and volume are markers of the strength of those connections in the brain. MRI scans provide clear, detailed cross-sections of the brain, showing white matter and gray matter.

To account for the impact of cardiovascular benefits, the study also asked participants about multiple practices associated with heart health: regular exercise; healthy diet; not smoking; weight maintenance; and maintaining healthy blood pressure, blood sugar, and cholesterol levels.

Results: Participants with higher MeDi scores had stronger connections between regions of the brain (preserved WMI) compared to those with lower MeDi scores. With each point higher in MeDi score, participants’ MRI scans also showed less structural damage to the blood vessels of the brain. After factoring in heart-health practices, the researchers determined that cardiovascular effects alone did not account for all the significant brain benefits of the MeDi.

Conclusion: Eating a Mediterranean-style diet improved brain health and preserved structural integrity in a high-risk population. Even small adjustments in food intake, closer to the MeDi, could help protect against cognitive decline and dementia. The brain benefits of the MeDi extend beyond its well-known cardiovascular effects—more research is needed to identify the brain-protective mechanisms involved.

References: 1. Trifan G, Moustafa B, Issan C, et al. Stroke. 2025(56);Supp 1:Abstract 100. 2. Mediterranean-style diet linked to better brain health in older Hispanic and Latino Adults. February 5, 2025. 3. Wooten KG, McGuire LC, Olivari BS, et al. MMWR Morb Mortal Wkly Rep. 2023;72:249–255.


Kudos from Club Members

On our “Tasters’ Inner Circle”
This is wonderful! I just completed the introductory videos and the first tasting with the Italian oils. I actually have a background and training in sensory analysis, but, until your club came along, it was only used in service of the conventional food industry. I always thought it would be amazing to take these skills into analysis of more interesting and sophisticated products, which is exactly what these beautiful oils are! I have always enjoyed my membership, but [Tasters Inner Circle] takes it to a whole new level. It is helping me to appreciate the nuances of the oils and discover new vocabulary, new things to search for in experiencing them. What a fantastic idea! Thank you!
Elizabeth M.Cincinnati, OH


The Iberian Peninsula is known for many richly flavored dishes brimming with unique ingredients. We’ve selected a few special ones to highlight in this report’s recipes: pimentón, the quintessential Spanish smoked paprika, made from peppers grown in La Vera (in the province of Cáceres, southwest of Madrid) and an essential ingredient in chorizo; piquillo peppers, very sweet and mild chile peppers named for their bird-beak shape; and Pedro Ximénez sherry and sherry vinegar, both made from the sweet white grapes of the same name (often abbreviated as PX on labels), which grow only in a small area in the province of Cádiz, in southwestern Andalucía. Enjoy!

Recipes

  • Pan con Chocolate Supremo Pan con Chocolate Supremo Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors… view recipe
  • Basque Cheesecake Basque Cheesecake Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away. Ingredients 2 pounds… view recipe
  • Vegetable Fideuá  Vegetable Fideuá  A cousin of paella, this noodle dish is made with thin, short noodles called fideos (available at supermarkets from the Barilla brand, among others). Vermicelli or angel hair makes a great substitute. Like paella, fideuà usually includes a mix of seafood, but this vegetarian version is perfect for spring—it can be a main course or… view recipe
  • Arroz de mariscos Arroz de Mariscos This Portuguese specialty is a richly flavored seafood soup that often includes clams and mussels. Make it your own with your favorite shellfish—canned lump crabmeat or lobster chunks are wonderful in it. For a minimum of fuss, this version has shrimp and dry (or untreated) scallops. Carolino, a Portuguese rice, is traditional, but you can… view recipe
  • Croquetas de Pollo Croquetas de Pollo Croquetas—or croquettes, in the original French—are a favorite in tapas bars and homes throughout Spain. With a rich olive oil béchamel sauce as the binder, you can use whatever leftovers you have on hand—serrano ham, rice and vegetables, even fish. I’m partial to chicken and will poach two or three thighs in chicken broth for… view recipe
  • Bacalhau à Lagareiro Bacalhau à Lagareiro This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself… view recipe
  • Avocado Crema and Shrimp Avocado Crema and Shrimp Rich avocados are puréed with traditional guacamole ingredients for a luscious cream. Instead of chips, serve with cold poached shrimp for a satisfying tapa or even a meal. Ingredients 2 ripe avocados 4 tablespoons extra virgin olive oil, plus more for drizzling 1 tablespoon freshly squeezed lime juice 1/4 cup chopped cilantro 2 garlic cloves… view recipe
  • Salmorejo Salmorejo This is a traditional cold tomato soup, often made with plum tomatoes, but don’t confuse it with gazpacho. The tomatoes are the stars of this show. It takes mere minutes to whip up. Ingredients 1 pound tomatoes, coarsely chopped 1 garlic clove 4 ounces crusty day-old bread, cut into small pieces 1/4 cup extra virgin… view recipe
  • Fried eggs and bread hash Juande’s Migas Migas is Spanish for breadcrumbs, and this dish makes the most of a leftover loaf when sautéed and served with chorizo, the famed Spanish sausage. First developed as a breakfast dish in Andalucía, it’s popular throughout Spain for lunch and even dinner, and variations abound. This is the version I cooked with Juande de Dios… view recipe
  • Piquillo Pepper and Goat Cheese Omelet Piquillo Pepper and Goat Cheese Omelet Caramelizing onions is a labor of love—time consuming, but you can do other jobs in the kitchen while keeping an eye on them, and the taste is worth every minute. Maximize the effort by doubling or tripling the amount and save the rest for other dishes. Piquillo peppers are available online and in some stores,… view recipe