Summary: Andalucían cuisine is defined, like no other in Spain, no other perhaps in the entire Mediterranean, by olive oil. Rare is the Andalucían cook who, in recounting a recipe, doesn’t tell you exactly what olive oil should be used—picual, says one, while another calls for hojiblanca, and a third maybe for arbequina. <br> <br> For recipes, please visit www.ciaprochef.com/andalucia<br> <a href="http://cia.podbean.com/mf/web/bhz5b/Andalucian_06_Olive_Oil.mov">Download Podcast Video</a><br>
