José Andrés Cornicabra Olive Oil

As you know, I love telling tales through my dishes - and that's what thrills me about Cornicabra, an olive from Toledo, in central Spain. For centuries three diverse cultures - Christian, Muslim and Jewish - have co-inhabited this land and over time this unique varietal evolved, which produces a robust olive oil with spicy notes and slightly bitter edge. With its green leaf and apple flavors, I use it in my restaurants to cook rice dishes and seafood, or at home and with friends for pasta and paella. It is just as delicious fresh, for sauces and dipping.

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