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Provenance · Volume XII · In progress

The Spanish Canon

One hundred and thirty-six entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
7 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
29 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
80 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
2 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Spanish · III The Pantry

Olive Oil

Three entries

Spain produces oil from several distinct olive varieties, each with its own intensity and character. Picual covers more than 20% of all olive cultivation globally and accounts for more than half of Spain's olive oil output. Arbequina yields an oil of remarkable delicacy, while Hojiblanca occupies a middle register of balanced fruitiness and moderate bitterness.

Picual olive oil: Andalusia's bold standardArbequina olive oil: Catalonia's delicate standardHojiblanca olive oil: Andalusia's balanced variety
III · The Pantry · 1 of 2Next chapter → Also in this chapter
Spanish · III The Pantry

Olive Oil

‹ III The Pantry

Spain produces oil from several distinct olive varieties, each with its own intensity and character. Picual covers more than 20% of all olive cultivation globally and accounts for more than half of Spain's olive oil output. Arbequina yields an oil of remarkable delicacy, while Hojiblanca occupies a middle register of balanced fruitiness and moderate bitterness.

3 entries
Picual olive oil: Andalusia's bold standardArbequina olive oil: Catalonia's delicate standardHojiblanca olive oil: Andalusia's balanced variety

‹ The Pantry · Contents · The Library