Andalusian olive oil: liquid gold at Tarifa's table

There are ingredients that define a cuisine. In Andalusia, that ingredient is extra-virgin olive oil: it’s present at breakfast, as an appetizer, in the main course, and in dessert. To understand Andalusian olive oil is to better understand the culinary culture of Tarifa and the entire province of Cádiz.

Andalusia, the world's leading producer

Andalusia produces about 75% of Spain's olive oil and more than 40% of the world's total production. The provinces of Jaén and Córdoba account for the bulk of production, but the olives from the Sierra de Cádiz produce oils of the highest quality with a unique flavor profile.

The most common varieties in the province of Cádiz

• Chamomile: the most common variety. A fruity, mild oil with notes of green almond and fresh grass.
• Lechín: a more aromatic and spicy oil, with notes of green tomato and artichoke.
• Picual: particularly stable due to its high polyphenol content.

How to use it in Tarifa cuisine

Toast with olive oil and grated tomato is Tarifa’s most authentic breakfast. The olive oil is poured generously over the toasted bread—not spread, but poured—then rubbed with ripe tomato and sprinkled with a pinch of salt. Simple, perfect, unbeatable.

Where to buy it

Several producers from the Sierra de Cádiz have retail outlets in Tarifa. Look for labels bearing the “Sierra de Cádiz” Designation of Origin: they guarantee the product’s origin and quality. In The Wind Palace We always have local olive oil on the breakfast table.