Olive oil and…garlic. What would either of these essential Spanish foods be without the other?
There is perhaps nothing as important as a base for Spanish cuisine as a dollop of olive oil and a couple of sauteed cloves of Spanish garlic.
And that’s no surprise, considering that Spain is the world’s fifth largest producer of this aromatic and flavorful product. And while we fortunately have access to garlic all year long, it is garlic season again in Spain, and there is no better time to partake of this ingredient.
There are no limits to what you can prepare with Spanish garlic, but if you’re in need of inspiration, try something different like this Chilled Garlic Soup, which is made using the famous purple garlic, PGI Ajo Morado de Las Pedroñeras.