We’re really excited about the newest innovative product to come from renowned Spanish producer, Castillo de Canena: Oak Smoked Arbequino Extra Virgin Olive Oil. When we were first introduced to the product by proud proprietor, Francisco Vañó, during our visit to their Estate last November we’ll admit we were a little skeptical, but after testing this oil in our own kitchen we were astounded by its versatility and flavor.
Because the oil is cold-infused with oak and other organic wood smoke, the flavors of the natural Arbequino olive are never compromised, thus producing a compound of flavors with such depth and a touch of sweetness, you can add it to just about anything from salmon, to soup, to baked potatoes.
One of our favorite recipes so far has been drizzling it on top of a bowl of classic creamy potato leek soup, which we now cannot image it without. We invite you to give it a try.
- 5 potatoes, coarsely chopped (peeling them is optional)
- 4 cups (32 oz) vegetable broth or water
- Castillo de Canena Oak Smoked Arbequino Olive Oil
- 3 large leeks
- 1 tsp. fennel seeds
- 2 tbsp. dry dill weed or 4 tbsp. fresh
- 1 cup whole milk or cream (optional)
- 1 tsp. salt
- fresh cracked pepper to taste
- 2 tbsp. sour cream (optional)
- sharp cheddar cheese for, shredded garnish
- In a large soup pot, bring first 3 ingredients to a boil (sautéing the leeks for a few minutes in a little bit of olive oil beforehand is an option)
- Turn down heat and simmer for 20-25 minutes, then stir in fennel seeds, dill, milk, salt and pepper, simmering for 15 minutes longer, stirring occasionally.
- Once cooked, stir in the sour cream and then blend the soup with a hand-held blender, use a potato masher, or leave it as-is depending on how textured you enjoy your soup.
- Just after dividing into bowls to serve, sprinkle with cheddar cheese and drizzle with a touch of the Smoked Arbequino Oil.
Serves 4-6 people.
- A dairy-free version can also be made by omitting the milk, sour cream and cheese.