What Makes Spanish Extra Virgin Olive Oil Different?

Did you know that Spain is the largest olive oil producer in the world? So often we think of olive oil as the stuff of the Italians. For many Americans, an Italian restaurant is the place where they were first introduced to that golden green liquid, as the bottle graced most checkered tablecloths before anyone of the U.S. began adding it to their own pantries.

Now, olive oil can be found in every large and small grocery store across the country. However, much of what is available is far from the fresh, high quality oil that most of Europe enjoys. Spain produces the finest extra virgin olive oil in the world, but has had to work hard to let the world know this, and to cultivate an understanding that not all olive oil tastes the same. Extra virgin olive oil is of greater quality, and must meet certain standards to carry this label.

We import a few of these very high quality extra virgin olive oils from Spain. One of these is Castillo de Canena, an oil that continues to win awards and accolades from all over the world. Castillo de Canena is part of an organization called Grandes Pagos de Olivar, an association of small olive oil producers who have banded together to export and promote their product overseas. A recent article from Foods from Spain discusses this association, and how these small producers maintain quality from field to table.

Producing extra virgin olive oil is a difficult and expensive process, but the resulting oil is well worth the effort. Extra virgin olive oil must meet certain requirements to call itself "extra virgin". The oil must have no more than 0.8% acidity and pass flavor and quality tests. What makes Castillo de Canena and others in the Grandes Pagos de Olivar association unique is that they label the year that each oil was harvested. Labeling wine with production year is common, but Castillo de Canena is one of the few to do this with olive oil. Freshness is key, and consuming the oil within two years of harvest assures that flavor and acidity aren't lost to oxidative damage and natural oil breakdown that happens over time on the shelf.

When you buy extra virgin olive oil from Spain, you're getting some of the very best! Be sure to check out Castillo de Canena on our producer page, and look for it on your local gourmet grocer's shelves.

Castillo de Canena Named Best in International Achievement

Castillo de Canena accepts their Spanish Food Award

It seems to be a well-kept secret that the best olive oil in the world comes from Spain. However, here at Culinary Collective we have the opportunity to taste some of the best Spanish olive oil on the international market today, confirming sip after sip that no other oils can compare in their complexity. We pick producers who not only cultivate a superior product, but who also run their businesses in a way that cultivates a larger idea – that of elevating the standards within their industry. Castillo de Canena is one of those companies, and they have just been awarded the Premio Alimentos de España por la Internacionalización  (Spanish Food Award for Best in International Achievement).   

Castillo de Canena "First Day" Arbequina and Picual Olive Oils

This award is given in recognition of a company that excels in producing, supplying and promoting quality food products among consumers overseas. We have been importing Castillo de Canena for quite a few years, and have come to know the Vaño family, after whose own family castle in Canena the company was named. We have seen first-hand their commitment to growing a business with ecological and financial sustainability while producing the highest quality product. Owner Rosa Vaño confirms this triad of values when she says,

“The oil market is increasingly competitive. Nevertheless, at Castillo de Canena we work tirelessly to be one of the world’s best oils in terms of quality, innovation and respect for the environment.”

The Vaño family takes their commitments seriously. For environmental efficiency, they use solar panels, strategic planting to avoid soil erosion and recycle biomass for fuel. They also aim for dexterity within their business model by formulating well-structured export strategies with a careful selection of target countries for export.

These are the values that keep the Castillo de Canena flowing into our warehouses year after year. Their arbequina and picual varieties are finally becoming well known in the US as some of the best Spanish oils on the market today. Congratulations to Castillo de Canena and the Vaño family, we have a feeling this award won’t be the last!

Castillo de Canena certifies its Carbon Footprint

The 2011 sofi award winner for best olive oil, Castillo de Canena takes their impact on the environment as seriously as they take the quality of their oils. They are examining their carbon footprint and their greenhouse gas emissions to be able to monitor, evaluate and improve their environmental stewardship.

 
Calculating its carbon footprint represents yet another step in the firm commitment made by Castillo de Canena to unite the outstanding quality of its oils with respect for the environment and the fight against climate change.

This is one of the many reasons that we continue to be excited about bringing these products to the USA. Please read more about Castillo's commitment to the environment here.