The olive oil produced in the Canary Islands is of exceptional quality, a result of the unique climate and volcanic soils that characterise the archipelago. This oil stands out for its aromatic notes reminiscent of fresh apple and green almonds, offering a smooth and balanced flavour that is delightful on the palate.
Canarian olive groves, cultivated in a privileged environment, yield an oil with a unique personality. The combination of sea breeze, altitude, and volcanic terrain adds mineral richness to every drop. Additionally, hand-harvesting and cold extraction preserve all its nutritional and organoleptic properties. This oil is not only a fundamental ingredient in Canarian cuisine but is also highly valued by local chefs for their most exquisite recipes. It’s an essential ingredient in traditional dishes such as goat meat, potato broth, ropa vieja, stuffed potatoes, and sancocho. Its versatility also makes it perfect for dressing fresh salads, grilled fish, and any dish that requires a touch of elegance and flavour.
Canarian olive oil has begun to gain recognition beyond the archipelago, participating in international competitions where it has been awarded for its high quality and distinctive organoleptic profile. Its production, though limited compared to other regions, focuses on excellence and respect for traditional techniques, giving it a highly appreciated artisanal character among connoisseurs.
