The Castillo de Canena Family Reserves have two appellations, Picual and Arbequina, depending on the olive variety used to produce the oil. From the first, they produce about 20,000 half-liter bottles per run, depending on the harvest, and 35,000 from the second. They are numbered in both cases—a selection of the best olives brought into the mill.

Fruity, elegant and balanced, with the typical, albeit wisely subtle, characteristics of Picual. Bitterness and spice are transformed into pluses, into complementary rather than detrimental qualities. They provide complexity and accentuate the uniqueness of a modern oil that blends lush vegetal aromas and presents a clean, vibrant palate bursting with olive juice.

Light yellow, moldy, wavy and pleated rind. Its ivory interior, depending on its age and temperature, goes from tender and unctuous to completely fluid, as if it were a dense, creamy soup. Natural, pure cow’s milk flavor, very concentrated and strong, always balanced with very nuanced acidity and bitterness; qualities that give it complexity, as well as a forest flavor. Its aroma is penetrating and persistent, with woody notes that enrich its eminently lactic character. It must be noted that it ages in the cheese factory for 21 days on red fir slats.

This cheese, made exclusively from raw cow’s milk between August 15 and March 15, is sold from September 10 to May 10. Part of the AOC Mont d’Or or Vacherin du Haut-Doubs appellation, which comprises 11 cheese makers for a production of 3,800 tons.

Mille et Un Fromages. 8, Avenue Victor Hugo. 00.33.05 59 24 67 88

A very dignified dessert for eating at home, for the quality of the selected ingredients; and an original one, for the mixture that makes it stand out; and though classical, it has the mark of haute cuisine. It consists of a dried fig stuffed with a toasted almond, in a sauce made with tangerine juice, cocoa and sugar; this gives it obvious complexity, with bitter, acidic and sweet notes. The sweetness clearly predominates but is far from being excessive. The juicy texture of the fruit soaked in the syrup makes it easy sink your teeth into.

It is a good idea to put the jar in the oven at 70ºC for 10 minutes and serve it hot.

For those who don’t know how, haven’t the time or lack the desire to prepare this delicious Andalusian cold soup, the Tropicana Alvalle company offers a very natural, and to a large extent well-made version, as much in flavor as in density and color.

Tomato and high-quality vinegar flavors dominate, with hints of garlic, olive oil, cucumber and pepper. Ready to serve, it is tasty and refreshing on its own and can also benefit from various added extras: hardboiled egg, chopped ham, sliced cod, cooked shellfish, etc.