The Journal.
Producers, recipes, Spanish regions. One letter a month — all stories archived here.
Hojiblanca from Sierra de las Nieves: why 555 metres change everything in an AOVE
Limited edition May 2026 · 9 bottles. Almazara Terraverne grows its olive trees at 555 m of elevation, in Sierra de las Nieves Natural...
Almazara Terraverne 555: the high-altitude Hojiblanca of Andalusia
In Andalusia, most olive groves are on the plain. Vast geometry of olive trees, red soil, constant sun — it is the classic image...
Miel de León: the rare honeys of the Castile forests
In the province of León, in the north-west of Spain, forests stretch as far as the eye can see: oaks, chestnuts, beeches, heathers. It...
Finca La Barca: AOP pimentón and olive oil from Extremadura
In the Tajo Valley, on the south-western border of Spain just before Portugal, Extremadura's clay-limestone soils have for centuries borne two crops that have...
Espinaler 1896: the Catalan art of the premium preserve
In Vilassar de Mar, a small Catalan port thirty kilometres north of Barcelona, the Espinaler house has been canning fish, seafood and aperitif specialities...
Authentic Paella: Complete Guide to Making It at Home
A paella begins with a story Paella was not born in a seaside restaurant. It was born in the fields, at lunch time, lit...
Carmencita Seafood Paella Kit: Authentic Spanish Flavor at Home
Découvrez le kit paella fruits de mer Carmencita avec sa poêle émaillée. Tout pour réussir une authentique paella espagnole à la maison en Suisse.
Easy Mediterranean recipes with Jabalcuz olive oil 🍝🥗
Pan con tomate, patatas a lo pobre, Spanish fried eggs, salmorejo from Córdoba, tomato tartare. Five simple recipes that make extra virgin olive oil...
The 5 health benefits of extra virgin olive oil.
The most studied food in the Mediterranean diet. Cardiovascular effect (−30% risk reduction), anti-inflammatory action of oleocanthal, cognitive protection, glycemic regulation, microbiota. The throat...
Squid in its ink on black rice, saffron aioli, and chives
Squid braised in its ink, Bomba rice stained black, saffron aioli set to the side. Fifty minutes, a patient sofrito, and the touch of...
Real Conservera: When Galician preserves become an art
Carril, Galicia, 1920. Five generations of the Domínguez family. A vintage tin, stored six months inverted, that improves like a great wine. Why this...
The Spanish Aperitif: The Art of Sharing Southern Flavours
The aperitivo is not an assortment of tapas — it's a forty-five minute ritual. Five elements suffice: a drink, a cured meat, a preserve,...