Welcome to the first podcast from Cuisine from Spain. In this edition we talk about olive oil, we taste different types (Arbequino, Hojiblanca and Picual) and also prepare Pantumaca, which is a very simple and delicious recipe.
Pantumaca’s ingredients are:
Rustic bread (white flour and rye)
2 garlic cloves
2 or 3 very ripe tomatos
Extra virgin olive oil
Cut a garlic clove in half and rub the open side against the toasted bread, then do the same with one of the tomatoes, until some of the pulp and juices have soaked in. Then drizzle on the olive oil. This can also be eaten with other ingredients on top such as Manchego cheese, Iberico ham or smoked Salmon.
Olive oil and traveling:
On the roads of Southern Spain, mainly Andalucia, Castilla la Mancha and Extremadura, you get endless rolling hills full of olive trees. If you like the idea, I would recommend either visiting Jaen province (which is said to have as many olive trees as the whole of Italy) or Cordoba. Another great way to enjoy the olive tree fields is taking the fast train (AVE – http://www.renfe.es/ave) from Madrid down to Cordoba or Seville during the day time, it has breathtaking views!
Related forum topic: Is extra-virgen olive oil too expensive for everyday use?
Notes from Spain by Ben Curtis 