Valderrama Arbequina
Arbequina Extra Virgin Olive Oil. This oil is extracted under cold pressed, and it is mild, sweet and has a significant fruity aroma. This is the perfect oil for those highly aromatized dishes such as green salads, gazpachos (Andalusian-style soup), grilled vegetables, anchovies, red tuna, slightly sour tropical fruit such as pineapple, and finally, paellas and rice in general.
Valderrama Hojiblanca
Hojiblanca Extra Virgin Olive Oil. This oil is extracted under cold pressed and it is mild, herbal and aromatic. It is a highly versatile oil, which is perfect for mixed salads, blue fish, white meat, stews, turkey, Spanish omelette and tomato dressing.
Valderrama Ocal
Ocal Extra Virgin Olive Oil This oil is also extracted under cold pressed, and it is extremely mild, has an outstanding aroma, and an olive and fresh grass taste. Because of its mildness, it is recommended to be used for finishing of fish dishes, desserts, sous-vide and low temperature cooking. Amazing mayonnaise can be made with this oil too.
Valderrama Picudo
Picudo Extra Virgin Olive Oil. This variety oil is also extracted under cold pressed, and it is a bit intense, very slight bitter flavor, herbal and aromatic. To be used with white fish, pasta, carpaccios, sauces and emulsions. Generally speaking, it is meant to enhance raw materials with delicate tastes and aromas.
Valderrama Cornicabra
Cornicabra Extra Virgin Olive Oil. This oil is extracted under cold pressed and features a robust, intense taste, slightly bitter, tomato and artichoke aroma. All these make it perfect for meat, stews and game dishes.
