IAN & SPAIN

While there are a number of ways to fry an egg, from sunny-side-up to over-easy, one method, in particular, is in my opinion, the very best way to go about it.

It’s the way it's done in Spain, and it’s something you should try immediately if you haven't already!

Spanish fried eggs - huevos fritos, are as decadent as fried eggs come. It’s an egg fried very quickly in very, very hot olive oil. Instead of using just a little bit of olive oil or just a non-stick pan, they’re fried in a very generous amount of olive oil (extra virgin please) — and they’re basted in the oil while they cook. The result is a fried egg with a seriously crispy yet delicate white that crunches, with lacy edges and a perfectly just-set yolk that practically melts in your mouth. Perfection. It turns egg frying into an art form.

To prepare this Spanish delight, pour about 1/4-inch (deep) of olive oil into a small, but deep frying pan. Heat it over medium-high heat until it’s extremely hot about 185ºC use a thermometer if you can. Crack 1 egg into a small saucer or small bowl. When the oil is hot, carefully slip the egg in and reduce the heat to medium. Then spoon some of the oil over the egg as it cooks, either with a spoon or a slotted spoon. This will help to speed up the cooking of the egg white on the upper side without having to wait and overcook the yolk as a result. Remove the egg with a slotted spoon after no more than 1 1/2 minutes (when the white puffs up and becomes crispy and golden-brown around the edges, and when the yolk is still wobbly).  Be very careful that the slotted spoon doesn't stick to the egg and ruin everything! To avoid this soak the spoon in the hot oil before adding the egg this will even out the temperature between the spoon and the egg. When ready, serve immediately,  sprinkle with a bit of salt and freshly ground black pepper to taste. And of course, always serve with a side of bread. It is unthinkable to serve eggs without bread in Spain. It just simply isn’t done.

Here is a video I found that demonstrates it very well!

Enjoy!

Olive tree farming originated in the Middle East over 5,000 years ago and spread to the West throughout the Mediterranean basin. From the wild olive trees that grew spontaneously, the first farmers began to choose those that had the best characteristics depending on the areas, productivity, adaptation to the soils, yield, etc... The olive trees in the Iberian peninsula are now, therefore, really hardy trees that can withstand diverse climatic conditions.

Spain is a country with diverse and complex landscapes, as well as a great variety of rich soils. These geographic conditions, together with the numerous olive varieties used in making olive oils, mean that Spain can offer a wide range of aromas and flavours that are unrivalled by any other producing country. Oils with a very sweet and mild flavour can be found alongside others with great body and character, with a pleasant bitter or peppery flavour of varied intensities. Spanish extra virgin oils generally have an intense fruity aroma.

In Spain alone, there are 260 olive tree varieties. These are a few of the most important ones :

PICUAL 

This is the most important variety in the world, representing 50% of Spain's olives and trees and, therefore, approximately 20% worldwide. Its geographic location is clearly linked to Andalusia, the main producing region in the world, and specifically to the provinces of Jaen, Cordoba and Granada. This variety is given different names depending on the producing area, but its main name, Picual (from the Spanish root "pico", meaning "peak"), comes from the shape of the fruit, as it is like a swollen teat ending in a point. 

The oil. 

From a physical-chemical point of view, it is excellent due to its fatty acid composition and the number of natural antioxidants it contains. Its high content of monounsaturated oleic acid, important to avoid cardiovascular diseases, and its low content of linoleic acid (an essential acid for the human diet, but if there are excessive quantities, the oil starts to oxidise and free radicals, which are harmful to certain organs in the human body, are formed) as well as its high content of polyphenols, make it the most stable oil in the world, with a long shelf life and it performs excellently when heated for cooking. From an organoleptic point of view, we have to differentiate between the plains and the mountains, as their organoleptic profiles are very different. Oils from the plains have great body, are normally bitter, with a certain flavour/aroma of fresh green tomato or freshly cut grass. Oils from the mountains are usually sweeter, although they still have a "fresh fruity" and pleasant flavour. This oil is best used in frying, although it is equally good for salads and gazpacho. It happens to be one of my favourites.

CORNICABRA

This cultivar is the second in importance in the number of cultivated hectares, but the third in production. It originated in Mora de Toledo, and its cultivation area covers the provinces of Toledo and Ciudad Real in the Community of Castilla la Mancha. Its name ("one-horned goat") comes from the characteristic horn shape of its fruit. 

The oil.

It is golden yellow with touches of light green indicating its fruitiness. When it is obtained from riper olives, at the end of the harvest, there are normally different flavours and textures that remind us of exotic fruit, like avocados. Cornicabra oils are fruity and have a noticeable balance between sweet at first, the bitterness of green leaves and a medium-intense peppery flavour. Their texture is smooth and velvety. They are stable oils because of their high content in monounsaturated fatty acids. The balanced composition of essential fatty acids, high content in oleic acid and minor components, which produce excellent aromas and flavours, make it especially appropriate for dietary purposes. The oils from this variety are perfect for warm salads, stewed vegetables, and for making sauces such as mayonnaise.

HOJIBLANCA

The name (from the Spanish for "hoja", leaf, and "blanca", white) comes from the colour of the leaf's backside, making the tree look bright, and, from a distance, silver. It is found in Andalusia, to be precise in the east of the province of Seville, the south of Cordoba and all of the north of the province of Malaga. It accounts for about 16% of the Andalusian olive groves. It is used both for black table olives, due to the firm texture of its flesh, and for oil production. 

The oil. 

From a physical-chemical point of view, it has a very balanced composition of fatty acids, with saturated acids that are relatively lower than in the rest of the oils of other varieties. Its composition is ideal for dietary purposes. As its stability is not very high and it oxidises easily, this oil should be kept out of the light and stored without excessive oxygenation. From an organoleptic point of view, it has an enormous range of flavours, but the most common are sweet at the beginning of the tasting, with a fresh grassy fruity aroma, a slightly bitter flavour of green fruit and other fruits that sometimes recall a fruit cocktail, slightly peppery in the throat and a final almondy aftertaste. Recommended for frying, this oil is also ideal for making bread, pasta and pastries, due to the perfect consistency it gives to the dough. 

ARBEQUINA

This is one of the best known Spanish varieties. Although it has been planted in the provinces of Zaragoza and Huesca in the community of Aragon, it originated in the locality of Arbeca (Lerida), where the name comes from, and it is widespread in the provinces of Tarragona and Lerida, in Catalonia. The tree is found in olive groves or mixed with other crops, mainly vines, and sometimes grows on the edges of plots. 

The oil.

These oils have an exquisite flavour with traces of tomatoes and vegetable gardens, and the aroma reminds us of fresh artichokes. They are also fruity with a certain exotic aroma. A fresh apple smell, accompanied by a certain mildness and sweetness, identifies the oils, with a final aftertaste of green almonds. They are also very fresh and young oils which, because of their composition, are a little more delicate than other varieties as far as oxidation is concerned, which is why they must be kept in the dark at a low temperature enabling you to keep them for a longer period of time, but they won’t last much more than a year. These oils have been appreciated for their quality for centuries, even though their production usually fluctuates greatly due to climatic conditions. Extra Virgin olive oils of the arbequina variety are dense and pour well and vary greatly from one area to another, as well as within the same area, in successive years. When harvesting is started, the olives are very green and this characteristic is reflected in the organoleptic properties of the oils. The olives are not normally left to become completely ripe. To describe the average characteristics of these oils, we could say that they are fruity, slightly green and more or less bitter, peppery and sweet. They are, therefore, very balanced oils, with greener flavours (leaf), bitter and peppery at the beginning of the harvesting season, and sweeter at the end. We should also mention the almondy (green almond) aroma and flavour and the way they pour smoothly, which is a very pleasant sensation when tasting them. This oil is best used uncooked, since its aromatic substances are very volatile. It is an oil that combines perfectly with vegetables, fresh or cooked, and grilled fish. 

EMPELTRE

The Empeltre variety is characteristic of the community of Aragon, originating in the locality of Pedrola (in the province of Zaragoza). It is cultivated in an area that extends from the provinces of Logroño and Teruel through the Ebro Valley to the province of Tarragona, and can even be found on the Balearic Islands.

The oil.

The oils are a pale yellow colour in the majority of the cases, which is not due to harvesting when the olives are overripe. The oils have a mild fruity aroma and are very pleasant and very sweet tasting. They are never bitter or peppery and usually leave an aftertaste of almonds. As it is mild, it is ideal for blending. 

In general, virgin olive oils are not recommended for making mayonnaise because the flavour is too strong; however, the oils of this variety make delicious mayonnaise. They are also ideal oils in sauces, marinades, vinaigrettes, or to add a special touch to boiled or steamed dishes.

PICUDO 

The olive is called Picudo (which means "prominent peak") because of the shape of the fruit with a pointed and curved end and a noticeable teat. It has many other names, but the one it is given in Luque, a town in the south-east of Cordoba, where it is called "pajarero" (bird trapper) is curious because according to legend, the oil is so sweet, when it is ripe, the birds peck at the fruit. This variety is widespread in the provinces of Cordoba, Granada, Malaga and Jaen, with the most plantations in the area of the Designation of Origin Baena, in the south-east of Cordoba.

The oil.

As far as oxidation is concerned, the oils are included in the delicate range. Its organoleptic characteristics are very good, with unbeatable balance and sweetness, with no hard flavours and they pour very smoothly and are light, sometimes reminding us slightly of exotic fruits and apples. These olives are excellent as table olives, green and black. The oils they produce are ideal in warm salads, gazpachos, and pastries.

Studies published by the OHIS (Olive Health Information System in partnership with the University of Navarra School of Medicine) confirm that as soon as we eat olive oil it has a number of effects all the way along the digestive system. As far back as ancient times, it was recommended for assorted digestive disorders, and its beneficial properties are now being corroborated by epidemiological studies and a wealth of scientific data.

When olive oil reaches the stomach it does not reduce the tone of the muscular ring or sphincter at the base of the oesophagus. Because of this, it reduces the risk of the flow or reflux of food and gastric juice up from the stomach to the oesophagus.

Olive oil also partially inhibits gastric motility. As a result, the gastric content of the stomach is released more slowly and gradually into the duodenum, giving a greater sensation of "fullness", and favouring the digestion and absorption of nutrients in the intestine.

One of the effects of olive oil on the hepato-biliary system is that it is a cholagogue, ensuring optimal bile drainage and full emptying of the gall bladder. Another effect is that it is cholecystokinetic, i.e. it stimulates the contraction of the gall bladder, which is extremely helpful in the treatment and prevention of disorders of the bile ducts. It stimulates the synthesis of bile salts in the liver and increases the amount of cholesterol excreted by the liver.

In short, owing to its beneficial effect on the muscle tone and activity of the gall bladder, olive oil stimulates the digestion of lipids, because they are emulsified by the bile, and it prevents the onset of gallstones.

When consumed, olive oil produces a small amount of secretion by the pancreas, making this organ "work" little, but efficiently and enough to carry out all its digestive functions. Olive oil is recommended in diseases where pancreatic function has to be maintained, such as pancreas failure, chronic pancreatitis, cystic fibrosis, malabsorption syndromes, etc.

Owing to the sitosterol it contains, olive oil partially prevents cholesterol absorption by the small intestine. It also stimulates the absorption of various nutrients (calcium, iron, magnesium, etc.).

Olive oil, therefore, is a fat that is digested and absorbed really well. It has excellent properties and a mild laxative effect that helps to combat constipation and bad breath.

In recent years, gin has become one of the most fashionable drinks in Spain and other parts of the world. Its consumption has been increasing due to multiple factors, but mainly due to the large number of new variants coming onto the market and the rise in finding new flavours that encourage more palatable concoctions and easy-to-drink cocktails. What was originally a fairly strict Juniper berry affair in terms of flavour characteristics is now widening the spectrum and inviting all sorts of fruits to the party: Orange Gin, Cherry Gin, Strawbery Gin the list is now endless.

As a result, this popular drink has seen its presence increase both in bars and other places to the point of standing up to other spirits that were more consolidated in Spanish society. Spain is a country where beer and wine triumph unrivalled over other types of drinks, although it is increasingly common to find people who prefer to drink a gin and tonic even when they are not out partying or at a festive celebration.

The origin of this alcoholic beverage dates back to the Middle Ages although it has evolved considerably. A Dutch physician who went by the name of Franciscus Sylvius is thought to be the ‘inventor’ of gin having started prescribing a juniper-based distilled spirit for medicinal purposes in 1550. 

The English first got their hands on the spirit while fighting Spain in Holland during the Thirty Years’ War, where they drank it to calm their nerves before going into battle. Yes, that’s right. Gin is the original ‘Dutch Courage’. And, when the soldiers returned home, they took their newly-found favourite spirit with them, of course, and they never looked back.

After the Worshipful Company of Distillers was formed by King Charles I in 1638, which gave members a monopoly on the distilling trade within 21 miles of London and Westminster, it was clear that London would play a special role in the history of gin. However, we owe the real tradition of London Gin, as well as Britain's attachment to it, to yet another Dutchman.

And that’s the Dutch king William III – better known as William of Orange – who took to the throne in England and Ireland on 22 January 1689 and introduced the traditionally Dutch drink to his subjects. The era became known as the Glorious Revolution, and it was during this time that London became the epicentre of gin’s popularity. Now Spain is starting to become a serious player in the world of Gin distillation and is becoming one of the most sold spirits in the country quickly catching up with Whisky.

Such is the importance and popularity of gin that every year a prestigious contest is held to find the best in the world. The World Gin Awards choose a series of winning brands and draw up a list that serves as a reference for experts in the sector.

The organization of the contest thus chooses winners in different categories that are then measured against each other to win the final prize. Spain has different brands specialized in this drink and this 2022 up to seven have been chosen as the best of their variety and will fight for the world throne.

The final overall winner and the final list will be released on February 24, although Spain may be celebrating due to the great representation it will have. Up to seven national gins have been selected, a milestone in Spanish production.

Extremadura is one of the congratulatory places due to its gin production. The Spirito Vetton brand has achieved that two of its products, Extra Dry and Cherry have been selected for the section of contemporary style and seasoned gin respectively.

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The north stands out thanks to the fact that the Galician brand Vánagandr London Dry Gin was the winner of the Genever category. In this same category, the Sloe Dry Gin from Álava took the Silver, Bunker Artesanal from León and Nubla London Dry Gin created in Asturias also won awards.

Finally, it is in the south of Spain where we find the last representative for Spain. In the category of matured gins, the one selected by the judges of the contest has chosen the Hayes in Fruit Spiced Barrel Aged Gin produced in Malaga.

Cheers!