With its flagship oil, Marqués de Valdueza, the Perales de Miraflores estate of the Álvarez de Toledo family set out in 2004 to conquer markets in Europe and now the USA.
The Marqués de Valdueza Extra Virgin Olive Oil has received accolades wherever it has been introduced, first by consumers who have found its flavor profile irresistible, and by professional chefs and restaurant owners. The subtle and vigorous combination of hojiblanca, arbequina, picual and morisca olives did move the bar in finishing and drizzling oil quality.
By definition a finishing oil is not used in the preparation of a dish, is not heated up, to avoid loss of the attractive herbal, almond and fruit aromas and the characteristic picual pepperiness. Juan Carlos Capel, a Madrid food journalist, says about Marqués de Valdueza Extra Virgin Olive Oil: “ It is ideal for dipping bread in it, perfume salads and drizzle on grilled fish and grilled meat.”
Balzac Restaurant in Madrid uses Marqués de Valdueza Extra Virgin Olive Oil to prepare their gazpacho w/ seafood, and olive oil and garlic ice cream.
The Sunday Telegraph Magazine (London) says: “mellow, with a slightly bitter ending, it is ideal to use in salads.”
María González de Amenzua, gastronomist and owner of “El Alambique”, a Madrid cooking school: “Marqués de Valdueza Extra Virgin Olive Oil is a must on steamed fish, steamed asparagus salad, and orange salads.”
Marques de Valdueza
