Castilla-La Mancha tastes like olive trees: from volcanic landscapes to EVOO

Castilla-La Mancha is Spain's second largest olive oil producing region and has just signed a campaign for more than 145,000 tonnes. Among olive groves stretching across Toledo, Ciudad Real, Albacete, Cuenca and Guadalajara, tradition, technology and a landscape that smells of fresh leaves and damp earth coexist.

Quality is recognised in four seals with their own profiles. Montes de Toledo champions Cornicabra with intense fruitiness, notes of leaves and almonds, and an elegant bitter-spicy flavour. Campo de Calatrava, on volcanic soils, focuses on blends with Cornicabra and Picual, which provide green freshness and structure. Campo de Montiel is distinguished by its marked character, with high fruitiness and a long, vibrant finish. La Alcarria pampers the Castellana (Verdeja), which offers creamy oils with notes of fresh grass and hazelnut.

In the glass, the varieties speak for themselves. Cornicabra is personality and stability, perfect for bread with tomato, roasts and cured cheeses. Picual shines in early harvests with hints of tomato and artichoke, and works wonderfully in stews and meats. Castellana is silky and balanced, ideal with white fish, vegetables and pastries.

The culture of olive growing is alive and well in festivals and traditions. Every spring, Mora (Toledo) celebrates the Olive Tree Festival, with public tastings, parades and pruning competitions, a ritual that sums up La Mancha's connection with its oil.

The market pulse is volatile. Following the production upturn, there have been occasional declines at source, and autumn weather is affecting the sector's mood: if the skies cloud over, prices rise; if it rains at the right time, the harvest can breathe easy.

To enjoy today without complications, try a tomato salad with early Cornicabra for an herbal explosion, choose Picual in a game or vegetable stew for power and balance, and accompany baked sea bass with Castellana for a silky texture. For dessert, an EVOO from La Alcarria keeps the crumbs moist and enhances the aroma of nuts.

In terms of travel, a weekend is enough to fall in love. Saturday in Campo de Calatrava with a visit to an oil mill and guided tasting among volcanic flows. Afternoon in Montes de Toledo with a walk through a traditional olive grove and a comparison of early Cornicabra vs. mid-harvest. Sunday in La Alcarria with a Castellana route, tasting workshop and sweet snack with EVOO.

And a few final tips. Use a dark glass and warm it in your hand to smell first and taste later. Remember that bitterness and spiciness are not defects, they are life and polyphenols. Store the oil tightly closed, away from light and heat, and enjoy it raw whenever you can.