Like good wine, olive oil is nurtured and cared for so that each vintage reaches perfection. Olive groves hundreds of years old, rather than vineyards, canopy the hillsides of Spain to gain the most of the intense Mediterranean sun and to ensure that the olives ripen to full maturity. When ready, they are pressed with tender care and bottled as LA RAMBLA finest olive oils.

Understanding the “olive oil language” means we know which type of olive oil to use for which style of cooking, making sure that the flavours and styles blend in harmony, much like a good Bordeaux Cabernet and a tender beef casserole. LA RAMBLA has been preparing the best Mediterranean oil for many years.

From the dense, green Extra Virgin Olive Oil to the clear, light hay colour of Extra Light Olive Oil, each has its own unique taste that will enhance your cooking. Use this LA RAMBLA Guide when you next buy olive oil...

This is oil from the first cold pressing, with a full fruity, lemony flavour and low acidity.
Perfect for:

Drizzling over a hot pizza or a steaming bowl of spaghetti. Tossing through stamed Winter vegetables with chopped fresh parsley. A dipping oil to go with fresh breads. Fabulous in mashed potatoes. Tossing through a salad with a squeeze of lemon juice.
Blended from Extra Virgin and refined olive oils, this oil has a lighter taste with almond and olive notes, making it perfect for adding flavour. Use it for:

Pan frying vegetables for sauces. All those quick pan frying times like browning meat and vegetables for a casserole or soup Preparing vinaigrettes or mayonnaises for salads. Marinating feta chesse or even our own olives.  

This is the mildest oil with a light hay colour and a crisp taste. Its ideal when you want to keep the delicate flavour of food, such as:

Pan frying crumbed fish or chicken breast. Tossing through chunky potato or pumpkin wedges and baking until golden and crispy In a moist carrot cake and for greasing baking tins  

How to convert Butter to LaRambla Olive Oil cooking.


Use this table when adapting a traditional recipe that quotes the need for butter or margarine to LA RAMBLA Olive Oil.
 
Butter/Margarine Olive oil
1 teaspoon 3/4 teaspoon
1 tablespoon 2 1/4 teaspoons
2 tablespoons 1 1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cupo 1/4 cup
1/2 cup 1/4 + 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tablespoon
1 cup 3/4 cup