Nunez De Prado Extra Virgin Olive Oil Tin, 33.8 Ounce

This oil is one of our favorites! It's smooth, great quality, and tastes great. We use it in cooking, in recipes, including our fresh dishes, and is definitely our go-to oil to use in cooking. We also love the health benefits of using this oil.

TI have bought several times this fine oil. And I received a few questions about this product from other consumers which I answered based upon what I know about the olive oil of the region where this product is produced. First question was: What variety of olives is it made off. My answer is that though the producer does not specifically indicate the varieties it is well known in the area of Baena, which is located South of Cordoba in Spain. A small city located between Cordoba and Granada. These region has produced virgin olive oil from the time it was under Roman rule. The varieties that are most used in the area are: Picual, Spanish Hojiblanca, and Spanish Aberquino. It that tells you something. The Nunez de Prado family is one of the well known producers of the area. They use a combination of all the varieties in the area with a view of the effect of the combination on taste and quality. They have been doing that for several generations and their manufacturing place is often visited by tourists curious about what it means "Virgin olive oil" "cold press". It means processed by mechanical means with no chemicals added of any sort, it is a heavy cone stone smashing the fresh olives taken from their old local farm. It is small boutique producer. There are others in the area. But they are Good. Thus the variety has no relation to other varieties available from other countries. Southern Spanish oil has been sold by Italian exporters as Italian because of the appeal of Italianized propaganda. There have been sues against unscrupulous exporters that have exposed the trade scam, one famous case in the press was against Bertolli. But they did not export oil from this specific region. There are many other types of olive oil in Spain. The expiration date is clearly posted on top of the cute can with an adhesive label. It is fresh, pure and tasty with a slight peppery flavor given by adding some of the Picual olives to the mix. The mix is put aside while starts dripping into a big vat. That is what you get. If you visit the place you can see it with your own very eyes. The can is lined with a chemically neutral coat. Opening the can is easy if you use your ingenuity. Just lift the plastic ring, unscrew the top and that's all. It may take a little know how if you have not used this type of tin can. But they also have bottled similar oil. Good luck. Enjoy.

I use this olive oil every single day. I use it to fry with and I don't get any kind of smoking at medium high. I also drizzle it over meat and vegetables, and it has a wonderful flavor. I just wish it was a little more affordable.But I'll probably keep buying it. Once you find an olive oil that you like, I think it's a good idea to just stick with it.

I’ve visited Baena and I was pleasantly surprised to find this quality olive oil for a reasonable price

Nice clean flavor, good quality. Bought a few times now. Far better than normal store junk.

All you need is this brand and Ellora from Crete. No need to spend more. Ligurian evoo very lite but tasty as well. But, these too, one from Spain and the other from Crete will serve you well and can be used to cook with or as a dipping oil . Not too grassy either one ; the Ellora especially buttery , the Nunez de Prado full of flavor and buttery and herbal

Very nice good olive oil

I've tried about 20 olive oils in the past 5 years. Nunez de Prado is by far the best!!! While the flavor is great, the best thing about this olive oil is how multi-puposed it is. As many reviewers have stated, it is great for dipping bread. But what many do not state is how well it fries and sautés. I have ordered several of these and found it to be great for dipping bread, with or without spices added. It also cooks about as well any blended olive oil. I have never burnt it using it to fry breaded meats such as veal cordon bleu, chicken parmigiano, Sautee or sweat onions or similar. It is light and airy, but also adds a great flavor to the food. If you were only going to have one olive oil to "do everything" I'd recommend this one. I keep several olive oils for different applications, but wind up always using this one. All my others are getting old now. I am not sure why it gets any bad reviews where people say it is bitter, I have gone through several tins at about 4-6 months per tin and never experienced this. I keep it on my kitchen counter where I cook. I'd recommend trying it...if you like a light, airy, flavorful multi purpose olive oil, I do not think you'll find anything better!!!