How to Use and Store Olive Oil the Spanish Way
Cooking, frying and finishing with extra virgin olive oil, how Spaniards use it every day, and how to store it so it stays fresh.
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In Spain, extra virgin olive oil isn’t a luxury kept for special salads. It goes on toast at breakfast, into every sofrito and, yes, into the frying pan.
How Spaniards use it
- Breakfast: toasted bread, grated tomato, a pinch of salt and a generous pour of oil (pan con tomate / tostada con tomate).
- Raw: salads, gazpacho and salmorejo, grilled fish, vegetables, even a drizzle on vanilla ice cream.
- Cooking: sofrito, stews, roasting. A good EVOO handles normal home cooking temperatures well.
- Frying: Spaniards fry eggs, potatoes and fish in olive oil. Use a good everyday EVOO or virgin oil — save your premium bottle for raw use.
Two bottles, not one
The smartest setup: a tin for cooking and a premium bottle for finishing.
Venta del Barón Extra Virgin Olive Oil (2.5 L tin)
Venta del Barón · Priego de Córdoba, Andalusia · 2.5 L tin
The same award-winning oil in a light-proof tin: the best-value way to cook every day with a top Spanish EVOO.
Why we like it
- Tin protects from light
- Best value per litre
Keep in mind
- Decant into a small bottle for daily use
Best for: Everyday cooking, big households
Price and availability on Amazon.co.uk
Castillo de Canena Family Reserve Picual Extra Virgin Olive Oil (500 ml)
Castillo de Canena · Canena, Jaén · 500 ml glass bottle
Picual at its best: green, grassy, tomato leaf, a bitter-peppery finish. The oil to taste on bread to understand what Spanish EVOO can be.
Why we like it
- Intense, fresh early-harvest flavour
- Family estate since 1780
Keep in mind
- Too bold for some palates
Castillo de Canena Family Reserve Arbequina Extra Virgin Olive Oil (500 ml)
Castillo de Canena · Canena, Jaén · 500 ml glass bottle
Arbequina is the gentle one: fruity, green apple and almond, very little bitterness. The easiest first 'real' olive oil for most people.
Why we like it
- Mild and fruity
Keep in mind
- Less complex than Picual
How to store it
- Away from light: keep it in a cupboard, not next to the stove or window.
- Cool, not cold: room temperature is fine; the fridge isn’t needed (it may turn cloudy — harmless).
- Closed: air oxidises it. Close the cap after each use.
- Decant from the tin: fill a small dark bottle or oil cruet each week, and keep the tin closed.
- Use it: finish an opened bottle within about two months, and try to use oil within a year or so of its harvest.
How to tell if it has gone off
Smell it. Fresh oil smells green and fruity. Rancid oil smells like crayons, old nuts or putty. If in doubt, taste a little: flat and greasy means it’s past its best.