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Introduced in ancient times, the olive and its oil are vital to Andalucían cuisine. Try olives stuffed with anchovies, or cured with spices and herbs.
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The layer of flor yeast is thin, or absent, as a fino ages, allowing partial oxidation. Oloroso is a rich amber, with an aroma of hazelnuts.
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Many tapas don’t really come to life until applied to bread. Some are served already perched on a slice.
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Visitors cannot fail to notice the black cutouts of the noble bull adorning many Andalucían roadside hills. It is the symbol of this venerable sherry and brandy producer is a protected part of regional heritage.
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This has an aroma reminiscent of an amontillado , while its colour is closer to oloroso .
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This wild area provides plenty of inspiring views and fauna (see Sierra de Aracena y Picos de Aroche Park).
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One of the most legendary of the names associated with sherry, with a flawless discernment for this world-class tipple. The company was founded in 1730, and a tour of the famous Moorish-style cellar “de la Ina” is de rigueur when in Jerez (see Málaga and Cádiz Provinces).
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This naturally sweet wine, when aged with care, is elegant and velvety.
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Mixed in with olives, you’ll often find miniature gherkins, and possibly pearl onions, bits of garlic and hot peppers.
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This recent addition, the region’s only sparkling wine, is refreshing on the palate.
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