November 9, 2012

November 9, 2012

Can’t tell arbequina from picual or hojiblanca from cornicabra? Here’s your chance to learn all about Spain’s top olive oil varietals. From tapas at neighborhood favorites Canela and Contigo to high-concept culinary art at Michelin two-starred Atelier Crenn, San Francisco restaurants will feature olive oils from Spain the week of November 12th-18th. Each restaurant will highlight the oils in its own unique way. (For a sneak peek, tips, and more, take a look at this recent post on Cooking with Amy.)

Can’t make it to one of the restaurants? Visit the Olive Oil from Spain website for tips, information, and recipes. The special week is sponsored by Olive Oil from Spain.