The Best Olive Oil for Your Spanish Dishes

In Andalusia, olive oil is more than an ingredient — it’s the lifeblood of our cuisine, a gift from our Andalusian landscape. Growing up near the olive groves of Jaén and Huelva, I came to understand early on that not all oils are created equal.

At Choquera, we import small-batches of Extra Virgin Olive Oils (EVOOs) directly from family-run estates in Priego de Córdoba, Jaén, the Almanzora region and Huelva. These oils are cold-pressed within hours of harvest, retaining their bold, peppery character and grassy aromas.

So, what’s the best olive oil for Spanish cooking?

For sautéing: Use a milder EVOO or a refined olive oil. It has a higher smoke point and won’t overpower your dish.
For finishing: This is where the magic happens. Drizzle a robust oil over grilled vegetables, fresh tomato bread (pan con tomate), or even a bowl of gazpacho.
For baking or confiting: A medium-fruitiness EVOO works beautifully in savoury pastries, sourdough breads, or slow-poached garlic.
We offer tastings at Choquera and use our oils in everything from salad dressings to our famous alioli. One of my favourites is our Oleo Almanzora Orange Olive Oil — perfect on a beetroot salad or even drizzled over dark chocolate.

If you’re building a Spanish pantry at home, start with a bottle of high-quality EVOO. It’s the one ingredient that will instantly elevate your cooking, and it tells the story of the sun-soaked groves from which it came.

Come taste the difference at Choquera — and if you love it, take a bottle home with you.