Celebrating This Year’s Harvest Season, Olive Oil From Spain Comes to San Francisco

Olive Oil from Spain, part of the Trade Commission of Spain in New York, brings Spanish olive oils front and center at three restaurants in San Francisco during Olive Oil from Spain Restaurant Week, November 12-18.
 
Here’s a chance to learn the difference between arbequina, picual, hojiblanca and cornicabra. From tapas at neighborhood favorites Canela and Contigo to high-concept culinary art at Michelin 2-starred Atelier Crenn, San Francisco restaurants will feature the most popular varietals of olive oil from Spain on their menus.
 
Spanish olive oils have a smooth, vibrant and bold taste that enhance flavor and infuse depth into any recipe, cuisine or cooking style. A little taste tease about these popular varietals will tell you that picual tends to have more body, with a slightly bitter taste and a hint of wood while hojiblanca is known for having a large range of flavors, including a light sweet taste in the beginning, a light bitter taste of unripe fruits and an almond aftertaste. Arbequina is dense and fluid, tasting of orchard fruits and cornicabra is known for its fruity aroma and flavor. 

Come, taste how Canela, Contigo and Atelier Crenn put their own spins on these unique oils with tableside tastings and special menu items.
 
Call the restaurants for their specialized menu. Can’t make it to one of the restaurants?  Visit the Olive Oil from Spain website for tips, information, and recipes. Photos available upon request.


Contigo
Chefs Brett Emerson & Elan Drucker
www.contigosf.com
1320 Castro St. San Francisco, CA 94114
(415) 285-0250
 
Canela
Chef Mat Schuster
www.canelasf.com
2272 Market St. San Francisco, CA 94114
(415) 552-3000
 
Atelier Crenn
Chef Dominique Crenn
www.ateliercrenn.com
3127 Fillmore St. San Francisco, CA 94123
(415) 440-0460
 
About Olive Oil from Spain
From the southern olive groves of Andalucia to the northern region of Catalonia, Spain, the number one producer of olive oil offers the largest variety of unique oils that are as distinctive and diverse as nature itself. Spain produces more than 250 varieties of olives of which more than 30 are used for olive oil, the four most popular being picual, hojiblanca, arbequina and cornicabra.

Contact Information

Holly Hansen

President

Holly Hansen PR

(1) 707-526-6677

holly@hollyhansenpr.com