GASTRONOMIC ROUTES

OIL ROUTE

Extremadura devotes over 250000 Ha. of its region to growing olive trees. The local districts producing most olives are: Tierra de Barros in Badajoz and Gata-Hurdes in Cáceres. There are different varieties of olive, the most widespread being the "morisca", "corrasqueña" and "verdial" in Badajoz and the "manzanilla cacereña" and "corniche" in Cáceres.

Extra virgin olive oil from Extremadura is exceptional, ranging from pale yellow to dark green in colour, depending on the method used for its extraction and the ripeness of the olives pressed.

Nationwide, Extremadura is the third Autonomous Community in terms of olive oil production, producing around 29 million kg. of oil. All extra virgin olive oils from Extremadura are of an unbeatable colour and flavour, with a great wealth of aromas and bouquets.

A large part of the rich culinary culture of Extremadura lies in the virtues of its oil, where it is essential in its most emblematic dishes: soups, casseroles, gazpachos, breadcrumbs, bread fritters or fried sweets. The traditional naturalness and wisdom of Extremadura housewives in their use of extra virgin olive oil explains the succulence of the recipes indicated and is nowadays used to highlight and differentiate the signature cuisine of our best restaurants in which Extremadura oil is the distinguishing factor of their menus.

The route chosen has one of the most expressive oils in terms of both colour and taste, comparable to any of the Tierra de Barros oils where that of Los Santos de Maimona or the oils from the Monterrubio de la Serena area must be noted.

The cuisine on the route is simple yet extremely tasty, full of deep flavours that leave their aroma on the palate, a cuisine that involves vegetables and kid goat.

In Coria, white gazpacho and patatas al buen pastor (potatoes with pork ribs). In Moraleja, papones (bread, rice and egg soup). In Hoyos, lamb with oregano and an assorted number of mushrooms dishes. In Robledillo de Gata, pork loin with homemade pitarra wine. In Gata, toast with oil, and in Descargamaría, its wine. In Montehermoso, orange salad, haricot bean soup, broad bean stew, jefe (liver and pork blood) and, as a dessert, bollos escaldones (aniseed buns).