The oils covered by the DO "SIERRA DE CAZORLA" are extra virgin olive oil made from two varieties; ROYAL and PICUAL, with an acidity of less than 0.4% and 0.6%, respectively, rich in vitamins A, D, E, and K, high in monounsaturated fats, natural antioxidants and with an organoleptic value that ensures an excellent, quality oil.
This product is the result of a careful process of cultivation, selection and processing of olives from the olive groves of the Sierra de Cazorla which aims to obtain an authentic natural oil. Consuming it has strong positive effects on the circulatory and digestive systems.
The cuisine of the Sierra de Cazorla has traditionally been of great sobriety. Its cuisine is defined by its climate, with abundant seasoning, and products from the local environment: game, beans, fresh vegetables, flour and river fish ... all seasoned with the touch of quality contributed by our excellent olive oil, which is a real gem on every table which boasts of culinary art.
Below we highlight some of the most important:
Crumbs of flour with dried peppers, Fine tortas with water and salt cooked with
chorizo and black sausage. Hare or rabbit meat.
Rin Ran Stewed Venison
Peppers with cod and potatoes. Venison stewed with potatoes.
Serrana Trout Sweet porridge
Trout stuffed with garlic, Serrano ham Flour, cinnamon and honey dessert.
and olive oil.
Of note are the carefully cured pork and wild boar sausages, (chorizo, black and white puddings and Salchichon), distinguished by their unique flavours, Sierra hams and an exquisite tasting, smooth textured, gourmet, game Partridge pâté, all fit to grace the best of tables.
And after this extensive and delicious variety of dishes, some no less attractive desserts both for the eye and palate. The most select seasonal fruit of our local orchards: San Isicio cherries, Peal´s "Escrito” melons, “monjilla” and “claudia" plums, winter and water pears and Burunchel figs and more elaborate desserts like "sweet rice", "Enreos", "manjar blanco", "Meloja" and sweet porridge that will delight the sweet toothed.
All washed down with a good "Cuerva" or “Esparteña” wines, which though rare, are the most typical of this region.
To prepare the digestion a Mountain herb tea like “Stone”, mint and chamomile teas and to finish, a glass of Risola wine, homemade Mistela or Serrano Pacharán.