Here’s a chance to learn the difference between arbequina, picual, hojiblanca and cornicabra. From tapas at neighborhood favorites Canela (http://www.canelasf.com/)
Spanish olive oils have a smooth, vibrant and bold taste that enhance flavor and infuse depth into any recipe, cuisine or cooking style. A little taste tease about these popular varietals will tell you that picual tends to have more body, with a slightly bitter taste and a hint of wood while hojiblanca is known for having a large range of flavors, including a light sweet taste in the beginning, a light bitter taste of unripe fruits and an almond aftertaste. Arbequina is dense and fluid, tasting of orchard fruits and cornicabra is known for its fruity aroma and flavor. Both picual and hojiblanca are recommended for high heat whereas arbequina is a good finishing oil and cornicabra is perfect for sauces such as mayonnaise.
Come and taste how Canela, Contigo and Atelier Crenn put their own spins on these unique oils with tableside tastings, special menu items and inclusion in popular dishes.
Call the restaurants for their specialized menu. Can’t make it to one of the restaurants?
Chefs Brett Emerson & Elan Drucker
1320 Castro St. San Francisco, CA 94114
Chef Mat Schuster
2272 Market St. San Francisco, CA 94114
Chef Dominique Crenn
3127 Fillmore St. San Francisco, CA 94123
About Olive Oil from Spain
From the southern olive groves of Andalucia to the northern region of Catalonia, Spain, the number one producer of olive oil offers the largest variety of unique oils that are as distinctive and diverse as nature itself. Spain produces more than 250 varieties of olives of which more than 30 are used for olive oil, the four most popular being picual, hojiblanca, arbequina and cornicabra.