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There are thousands of different ways to incorporate Extra Virgin Olive Oil into your cooking, but here is a small selection, and please see our blog for more:

Alioli - literally "garlic and oil," this is a typical sauce from Catalonia. Perfect with cooked meet, rice dishes and pasta, this is a delicious sauce but be warned, it is for those that like garlic.



  • 3-6 garlic cloves,
  • 25cl of Marqués de Guadalmina Extra Virgin Olive Oil,
  • a squeeze of lemon juice or a tablespoon of vinegar
  • and salt to taste.
Preparation: Crush the cloves, the salt and the lemon juice/vinegar in a pestle and mortar. Keep crushing until a paste is formed. Then add the oil drizzling bit by bit while keeping on mixing. You can "cheat" and add a bit of bread or an egg yolk to the paste to stop the sauce separating. Or if you prefer to make it in a blender, just remember to drizzle in the oil slowly to stop it separating.


Pan amb Tomaquet - this typical Catalan way of softening slightly stale bread is just as delicious with fresh bread or toast.


  • Some slightly old bread or toast

  • 2 garlic cloves

  • Some ripe tomatoes (preferable "tomaquet de penjar")

  • A healthy drizzle of Marqués de Guadalmina Arbequina Extra Virgin Olive Oil

  • Salt to taste


Rub the bread with a clove of garlic (no need to peel the clove, just rub as is, the bread will break the skin), then take half a ripe tomato (preferably a tomaquet de penjar, but failing that a pear tomato is good) and rub the bread until it is covered in tomato. Then drizzle Marqués de Guadalmina Arbequina Extra Virgin Olive Oil and add some salt to taste.

Ajo Blanco - a typical cold soup from Malaga, this is perfect in the summer.
  • 150g Almonds,
  • 100g old white bread,
  • 2 cloves of garlic,
  • 100cl Marqués de Guadalmina Extra Virgin Olive Oil,
  • 50ml wine vinegar,
  • 1l cold water,
  • salt to taste.
Preparation: Put the almonds, the salt and the garlic cloves in a blender and blend until you have a thick paste. Soak the bread in the vinegar and add to the mixture. Then pour the olive oil very slowly into the blender bit by bit and lastly slowly add the water to the blender. Serving suggestions: this is a light soup, so can be served in a glass, or in a bowl which you can garnish with grapes, grated hard boiled egg, or apple.
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