Merula extra virgin olive oil—a blend of Morisca, Arbequina, Picual and Hojiblanca—is a medium-bodied oil with notes of green tea, and ripe olives. This beautiful oil strikes a delicate balance of bitterness and spice with a gentle tickle of black pepper in the finish. A medium-intensity oil.
How to use
Merula's medium intensity makes it ideal for both cooking and finishing. Use it to make classic tapas, like Patatas Bravas, Gambas al ajillo or this Mackerel Tortilla Española with Lemony Saffron Aioli. It also makes a great addition to salad dressings, marinades and herb-based sauces.
For finishing, the possibilities are endless! Drizzle over rounds of orange slices topped with dry-curred olives and finished with a few drops of Muscatel & Orange Blossom Honey Vinegar. Add a final flourish of olive oil to a bowlfuls of gazpacho or Salmorejo. Or, pour over flame-kissed fish and seafood after it comes off the grill (we love it over everything from sardines to squid and prawns).