Castillo de Canena's lineup of oils uses Arbequina and Picual extra-virgin (EVOO) olive oils, either solo or in blends. They're not inexpensive, but their oils rank up there with those from the best producers in the world
Castillo de Canena traces its lineage to one of the oldest oil producers in Spain, dating back to 1780, well known in Europe, is now finding a much more solid footing for its outstanding oils in the United States and around the world.
The company is named for the family's castle in Canena, located in Spain’s Jaen province, part of Andalusia, in the lush surroundings of the Guadalquivir River Valley, where olive growing has been the lifeblood of the economy for more than 3,000 years.
Castillo de Canena's lineup of oils uses Arbequina and Picual olive oils, either solo or in blends. They're not inexpensive, but their oils rank up there with those from the best producers in the world, so they command the premium price, and should be reserved for dishes where the oil has a chance to show off and shine.
My particular fave is their oak-smoked olive oil. It has a subtle smoky wonder that is excellent for all kinds of dishes that need just an accent of pop from the smoke. I've used it in ceviches and on charcuterie boards and even in a great kale salad where it pops the salty kale's natural flavors.
The price for their smoked oil, unique as it is, we feel is worthwhile. Their other oils are outstanding, but we find, on price, that we can get equally good oils from the region for a bit less.
The Jazz Chef awards a Silver Diamond Purveyor medallion to Castillo de Canena for its fine line of olive oils and would love to see more of their experiments beyond the smoked oil in future.