When Jaén met Jerez.
This is how the new project of the Castillo de Canena oil company from Jaén could be summed up: an extra virgin olive oil refined in a 250-liter American oak barrel and with an age of more than half a century from Bodegas Lustau and which has previously contained amontillado wine.
The result is an Arbequino Amontillado that highlights the characteristics of the two products.
It is an oil that has notes of apple, tomato and light bitter and spicy touches typical of the Arbequina olive and, at the same time, expresses the benefits of the king of fortified wines, noble wood, toasted nuts (especially hazelnuts) , ripe fruit and understory. A fortified oil perfect for seasoning powerful dishes, with which it can compete from you to you, such as mojama, mushrooms, or shell shellfish. It goes on the market in bottles of 250 milliliters and its price is 15.50 euros.
Tuning the oils is not something new, in fact it is not the first time that Castillo de Canena, located in the town of Úbeda, has launched this type of experiment.
For a few years, it has been marketing a very Moorish and spicy Arbequina with harissa, an Arbequino with oak smoke and an Arbequina with marine plankton developed in collaboration with Cádiz chef Ángel León.
Also the Valderrama company, which operates between Toledo and Córdoba, has opted to investigate the versatility of oil.
In his case, through the Oriental Collection line, which was sponsored by Alberto Chicote.
It includes six different proposals, all overflowing with exoticism: Thai red curry, ginger and vanilla, kaffir lime leaves, wasabi, fresh Thai chili and panberry leaves.
The La Chinata brand is another that works with flavored extra virgin olive oils.
Where appropriate, with smoked paprika, with onion, with rosemary, with lemon, with peppers, with basil, with garlic and even with boletus edulis, which can be purchased individually or in packs.
Finally, there is the Borges range of aromatic oils, prepared in collaboration with Ferran Adriá: black olives, fried garlic, fresh basil, cayenne pepper and spices and fresh rosemary.
Bets are allowed on which will be the next invention.
Because olive oil knows no limits.
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