The Cook’s Kitchen

I have experimented with more olive oils over the years than you can shake an olive branch at: refined olive oils, virgin olive oils, extra virgin olive oils, first cold pressed olive oils, infused olive oils… you name it, most of it has found its way into my pantry at one time or another.

And while I don’t disagree that you need one olive oil to do this (saute, grill or fry) and another olive oil to do that (salad dressings, finishing or marinades), I also believe there exists rare olive oils whose quality, taste, stability and viscosity make them capable of handling the majority of these tasks (and more) for most recreational cooks.

With that in mind, this particular extra virgin olive oil has become one of my all-around favorites: it is smooth, mild, buttery, and fruity yet peppery (i.e. well-balanced); performs well under a variety of circumstances; and has flavor beyond reproach that is so good, I could practically drink it from the bottle. Meet my latest discovery, Marques de Valdueza Extra Virgin Olive Oil…

Suggested to me by the executive chef at our local Dean & Deluca (sold at Dean & Deluca for $28, seen elsewhere for $32), this Marques de Valdueza Extra Virgin Olive Oil is among the best I’ve tasted and had the pleasure of cooking with. Over the past few weeks, I’ve put it through the paces, using it to: roast garlic, potatoes and an array of colorful vegetables; fry eggs and crab cakes; saute onions and celery; drizzle over salads and pasta dishes; create various dressings, dips and marinades; and grill chicken, seafood, fruits and veggies. All of it has turned out well whether cooking with high heat, low heat or no heat at all.

Produced in southwest Spain from olives grown on the family’s Perales de Miraflores estate near Merida (Badajoz), this extra virgin olive oil is (cold) extracted from olives grown in environmentally responsible groves. Blended from the Arbequina, Picual, Hojiblanca and Morisca olive varieties, this extra virgin oil has been specifically targeted to avid, recreational cooks who enjoy entertaining at home, yet was also intended for export as a premium olive oil capable of rivaling established Italian brands in the UK and US (it launched in 2004). In 2006, Marques de Valdueza Extra Virgin Olive Oil received the Mario Solinas Quality Award for medium fruitiness, as judged by the International Olive Oil Council.

When you have an extra moment, I invite you to check out the gorgeous site of Marques de Valdueza for more information on this versatile extra virgin olive oil. Beautifully designed, easy-to-navigate, and accompanied by stunning photos and classical music, visiting the site is an experience as lovely as the premium olive oil this producer creates.

FYI - Marques de Valdueza also produces Spanish wines and a more moderately priced, “second pressing” extra virgin olive oil by the name of Merula, which is available bottled or in an award-winning tin. Sold at gourmet purveyors such as Crate & Barrel and Dean & Deluca, after enjoying Marques de Valdueza Extra Virgin Olive Oil, I would feel confident giving the Merula Extra Virgin Olive Oil a spin in my kitchen as well.