We're thrilled to introduce As Pontis Organic Extra Virgin Olive Oil—Gold Medal Winner at both the 2014 and 2015 New York International Olive Oil Competition, and the newest addition to our outstanding collection of current harvest extra virgin olive oils.
This exceptional olive oil—made from organic, estate-grown and hand-harvested Manzanilla Cacereña olives—is buttery with an exquisite balance of ripe olive fruit, grass and pepper. In three words: Medium-bodied, herbaceous, ripe olive.
Uses: Take advantage of these long, warm summer nights and throw a tapas party! Drizzle As Pontis Organic Extra Virgin Olive Oil over simple pan con tomate, delight your guests with our recipe for Spanish Bacalao Ajoarriero (pictured below) or toss with blistered Padrón peppers and top with Maldon Sea Salt. Keep reading for more ways to tapa your summer table with As Pontis.
Go for Gold & Shop As Pontis Organic Extra Virgin Olive Oil >>
The Gold-Standard of Tapas with As Pontis
Cook up a Tortilla Española—a classic Spanish omelette made with eggs, potatoes and onions cooked in lots of olive oil (the potatoes and onions should essentially poach in the olive oil before you add the eggs). Serve with salsa brava or Piment d’Espelette Aioli.- Whip up a batch of our Bacalao Ajoarriero—a spicy dish of salt cod dressed in sauce of tomatoes, peppers, garlic and Pimentón de la Vera—and spoon over crostini.
- Stuff Organic Piquillo Peppers with a simple filling of flaked Bontio Del Norte Tuna from Conservas Ortiz dressed with As Pontis extra virgin olive oil, lemon juice and herbs.
- Serve your guests a cheese plate with slices of Aged Manchego paired with Spanish membrillo paste and Marcona Almonds.
- Make Salmorejo—a traditional cold soup from Cordoba consisting of ripe tomatoes, bread, blanched almonds, plenty of good olive oil and topped with hard-boiled eggs and crispy Jamón Serrano—and serve in shot glasses.
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