Prized Olive Oil of Andalucía

published 7 years ago by Videos from The Culinary Institute of America

Andalucían cuisine is defined, like no other in Spain, no other perhaps in the entire Mediterranean, by olive oil. Rare is the Andalucían cook who, in recounting a recipe, doesn’t tell you exactly what olive oil should be used—picual, says one, while another calls for hojiblanca, and a third maybe for arbequina. For recipes, please visit www.ciaprochef.com/andalucia

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