It is no secret that some of the most precious olive oils in the world are produced in Spain. The New York Times newspaper has just published a list entitled The Best Olive Oil You Can Buy at the Store (The best olive oils you can buy in the store) and, surprise, the one that has obtained the best rating is Spanish.
The best olive oil for everything, defends the panel of experts of this newspaper, emphasizing its versatility, is Graza Sizzle Extra Virgin Olive Oil, a picual from Jaén. “It smells of herbs and fresh tomato, it’s the best oil we’ve tried,” they say.
They value more aspects of the product such as its flavor “with a slight touch of caramel, which develops into a bitterness followed by a pleasant spiciness.” It is reminiscent of fresh plants, they add, and gives off “summer garden vibes.” They explain that this oil is flavorful without being too oily, and one taster declares that “the way my tongue responds transports me to a good matcha tea: there’s that astringency and then a long finish.”
The gastronomic editor Michael Sullivan, who signs the article and was previously director of the International Culinary Center in New York, points out some uses that can be given to this oil in cooking. According to the expert, it is perfect for preparing a basic pesto, sautéing some beans, dressing a bruschetta or cooking chicken confit with roast potatoes and parsley salad.
Precisely, the Graza Sizzle Extra Virgin Olive Oil company insists on its website that this EVOO is for cooking. “Thanks to the super-stable Picual olive, Sizzle was born for heat. It is 100% extra virgin, but it is made with medium-harvest olives that give it a milder flavor,” they explain from Graza.
Its producers agree that it is perfect for making recipes in the oven, such as chicken thighs or cookies, or for fried rice. “It goes well with whatever!” they insist. On the web you can buy the 750 ml bottle for 35 euros, but there is also the option of paying a subscription of 31.50 euros and having a unit sent home every month.
The bad news is that, despite the fact that it is produced in our country (specifically, in the Sierra de Cazorla in Jaén), for the moment they only send their oils to the US “But we hope to be able to take Graza to the whole world from here a short time,” they conclude.
