Finally… a premium olive oil worth its hefty price tag.
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 various salads and pasta dishes; create 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 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 music, visiting the web 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.
Interested in learning more about this extra virgin olive oil’s award-winning design? Click the following link to read dba’s (Design Business Association’s) fascinating case study entitled Marques de Valdueza International Export Award.
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{ 7 comments… read them below or add one }
Hmm, to each his or her own. I stand by using reg. olive oil for generic cooking and the extra-virgin olive oils for salads and “finishing off” a dish. I have 2 bottles near the stove…ready for use in a flash!
I agree with Peter — I use two different oils, one for cooking, one for finishing. But I’m always up for discovering new possibilities, so the next time I’m at D&D, I’ll pick up a bottle and give this a try.
Peter & Lydia – Before finding this particular olive oil, I always kept 3 bottles of olive oil on hand: 1 for cooking, 1 for salads & 1 for finishing, but I’d find myself leaning towards 1 or 2 of the oils more than the other(s). When I ran across this oil, at the suggestion of someone who knew more about oils than I did, I had to give it a try. I’ve been amazed at how well it performs in a such a wide variety of uses, and it has quickly become my go-to oil. For now, instead of spending $50 on 3 oils, I spend $30 on 1 and use it for *almost* everything. That said, I’m also one to experiment and next time I go cruising the shelves at D&D or C&B, I’m sure I’ll run across the next, best thing and go back to my old habits. But you never know. I’d be happy to become a lifelong convert, even if it isn’t the *proper* thing to do!
I know olive oil makes a real difference in cooking taste. Something I didn’t know until I used a bad one! Thanks for pointing this one out.
I’m always on the lookout for something better…and I’ve had too many crummy bottles. I’ll have to give this one a shot–thanks for the heads up!
Oh thank you for this! I have yet to find a replacement for the Olive Oil I used to use, and this looks like it could be just the thing.
Dear Sandie,
All of here at Marqués de Valdueza want to thank you so much for your extremely gracious article.
We are releasing our wines in the US at an event on 21 October 2009 in NYC (at the Carriage House of the Gabarron Foundation). Write to me at marquesdevaldueza(at)cherrygate(dot)com and I’ll send you an invitation. You can check our the event at http://www.spainuscc.org.
Thank you again,
John