Gathering the olives harvested on a small, multi-generation, organic-certified farm in Jaen Spain, Olivo Amigo is a premium extra virgin sustainably grown olive oil bottled in eco-friendly and attractive white bottles with stainless steel spouts for easy pouring. The olive oil currently available comes from olives pressed after being gathered during last year’s fall harvest in October.
Olivo Amigo comes in two flavors.
Joy, with its undertone of almond and peppery aftertaste that contrasts with citrus zest taste. Made with Picual olives, It’s an intense fruity green and has aromas of tomato and olive leaves with delicate touches of almond and artichoke. Well-balanced, Joy has traces of a medium-low bitterness and a touch of spice.
Salads, dressings, cheese, tomatoes, crudites, on top of pastas, drizzled on soups or veggie creams, bread, figs and datiles.
Vitality, with its nuances of fig and apple, is a complex well-balanced extra virgin olive oil with a medium-high green fruitiness. Made with Nevadillo olives, it has aromas of green grass and tomato and to taste has a very mild bitterness and a pleasant medium spice level. A complex, well-balanced oil,
Sauces, dips, warm stews, roasted veggies, meat, ﬁsh, potatoes, frying eggs, baking pastries or on top of ice cream.
Jaen Province: An Abundance of Olives
Located in north-eastern Andalucia, the name Jaen is Moorish for geen or jayyan meaning stopping post on a caravan route. With over 40 million olive trees (the most of any province in Spain), the economy of Jaen is based upon olive oil. The region is known for its wonderful olive oil , gastronomy, Renaissance architecture, mountains, and Castillo Santa Catalina, a Moorish fortress dating back to the 10th century.
The following recipes are courtesy of Olivo Amigo.
Olive Oil Cake
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups extra-virgin olive oil
- 1 1/4 cups whole milk
- 3 large eggs
- 1 1/2 tablespoons grated orange zest
- 1/4 cup fresh orange juice
- 1/4 cup Grand Marnier liqueur
Preheat the oven to 350 degrees.
Apply olive oil or butter spray to a 9- inch cake pan that is 2 inches deep and line the bottom with parchment paper. If your cake pan is less than 2 inches deep, divide batter between two pans and check on them after 30 minutes.
Gather two bowls. First, mix your flour, sugar, salt, baking soda, and baking powder with a whisk.
In another bowl, mix the olive oil, eggs, orange zest, orange juice, and Grand Marnier. Lastly, add dry ingredients and whisk them all together.
Pour the batter into the preheated pan and bake it for an hour until the top is golden and the cake tester comes out clean. Move the cake to a rack and let it rest for thirty minutes.
Run a knife around the pan and invert the cake onto the rack. Let it cool for two hours.
Vegetable Pasta Salad
- 8 ounces dried orzo pasta
- 1/2 head of cauliflower, cut into florets, about 2 cups
- 1 1/2 cup cubed butternut squash
- 1/4 cup raisins
- 1/4 cup chopped parsley
- 1/2 cup Olivo Amigo Vitality olive oil
- Juice of 1 lemon, about 1/4 cup
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
Bring a large pot of water to a boil. Add pasta. Cook according to package directions. Drain and set aside.
Preheat oven to 400F. On a large baking sheet, add butternut squash cubes and cauliflower florets. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 25 minutes until crispy and charred. Remove from oven, set aside and allow to cool.
In a large bowl, add cooked orzo, roasted butternut squash, roasted cauliflower, raisins, parsley, Olivo Amigo Vitality olive oil, lemon juice, salt and pepper.
Toss to combine.