Olive Oil

There are 5 different types of olives grown in Spain, three of which are found in Andalucía:

Picual

an incredibly fruity Andalucían variety which is said to have the aroma of dried figs or peaches. Goes well with fruit such as sliced oranges and is often used in desserts. It is also often mixed with Hojiblanca oil;

Hojiblanca

another Andalucian variety which produces a fine oil with both bitter and sweet undertones. It goes well with anything which has been fried or braised, as well as in gazpachos or in fish or meat marinades;

Verdial

is mainly produced in the co-operative farms of the Vélez-Málaga region. The oil is said to be fruity and golden, with a hint of almonds. It is suitable for gazpachos, marinades and lightly steamed meals.

Cheese

There are numerous cheeses to be found in Andalucía. Most of them are goats' cheese because the goats reside on the dry mountainous terrain:

Queso de Cadiz

firm and light goats' cheese with a sharp taste. Produced in Villaluenga, Ubrique, Setenil, Grazalema, El Bosque and Alcalí, it is a great accompaniment to rosé wine.

Queso de Ronda

from the Serrania de Ronda mountain range. A soft yellow cheese that is sometimes kept in olive oil. The local version Cabras de Ronda is produced by nuns and it is also recognized by its other name Queso de Málaga.

La Flor de Ronda

a 'semi-cured' cheese that's a mixture of cow and sheep milk. It is possible to buy it in 1kg wheels or more. It has a smooth, strong texture with a nutty taste. The skin is light brown with a 'basket weave' pattern and the cheese itself is creamy. It goes well with port or Rioja and also with pickle as a part of a ploughman's lunch.

Queso Grazalema

Made with sheep's milk that takes its name from mountainous areas to the north of Cadiz where it is produced. The cheese is matured for 5-6 months and even though it is a hard cheese it has a creamy consistency. The fat of the Iberico pig is rubbed into the skin to help with the preserving process. Like the manchego it is a grainy cheese with a strong nutty taste. It is not salty and is a great accompaniment to a dry sherry fino from Jerez.

Types of Sherry

Fino

a light sherry formed when the flor develops and protects the wine from oxidisation. There is a strong almond smell to this sherry. Alcohol content is usually between 15.5 and 17°. Can be drunk as an aperitif or in Andalucéa it is drunk with the main meal.

Manzanilla

a light and very dry fino which comes exclusively from Sanlúcar de Barrameda. The Atlantic weather conditions ensure that the flor grows throughout the year, which gives the wine a constant protection from oxidisation (as opposed to Jerez, where the flor only blooms during the spring and autumn months). A sweet and fragrant wine, with a slightly bitter Atlantic influence.

Amontillado

if the fino is allowed to mature for long enough then the flor dies, allowing the wine to oxidise and darken. Has a powerful, almost nutty aroma. The Pedro Ximénez or Moscatel Grapes are added for sweetness. Alcohol content: 16 ° - 18°.

Oloroso

an oxidised and matured dark sherry, which is full bodied. It has a strong nutty sweet taste. Can be dry or medium dry, and has an alcohol content of 18 ° to 20 °.

Pale Cream

a fino sherry from the Palomino grape, with added concentrated grape juice for sweetness.

Cream

A combination of Pedro Ximénez and Oloroso. Dark and sweet.

Palo Cortado

is produced sparingly. Can be described as being somewhere between an amontillado and an oloroso. Matured without flor for a dark appearance.

Pedro Ximénez

a smooth, dark and sweet variety from the Pedro Ximénez grape. Has a strong taste of raisins and an alcohol content of around 17°.

Sausage

The red chorizo and the black morcilla are most notable sausages of the region. The villages surrounding Ronda and Antequera are particularly renowned for their sausages.

Several types of sausage are also produced in the villages surrounding the Jaburgo in Huelva province, such as the Caña de Lomo, which is filled with tripe and smoked; Morcón which is produced from the shin trimmings of an Iberian pig and white sausage, which is produced without paprika.

In Jaen the most popular varieties of white sausage are produced using a variety of beef and pork, along with salt, pepper, paprika, garlic, nutmeg, sherry and cinnamon.

One of the most notable blood puddings - or morcillas - can be found in Ronda: the Morcilla Rondeña. It is made using the pig's blood and fat, along with pepper, cloves, oregano, paprika, cumin and coriander.

Another popular variety of sausage is the Chorizo an Monteca Colora - paprika-coloured sausage in lard. It is produced in the villages of Montejaque and Benaojan in the Serrania de Ronda.