The hidden protagonist of an authentic Salmorejo Cordobés

 Salmorejo Cordobés is a traditional dish from the region of Córdoba, Spain, known for its refreshing flavor and creamy texture. Although commonly associated with tomatoes, there is a hidden protagonist ingredient that greatly contributes to its authenticity: olive oil.

As a curious person and a lover of authenticity, I became interested in this dish over the past few weeks, especially as the heat arrived and I was looking for a fresh summer meal. To ensure I make it correctly, I researched various sources and discovered that while experts agree on the basic ingredients and the differences between Salmorejo and Gazpacho, there are divergent opinions on the quantity and type of olive oil to use.

Regarding the quantity of oil, I prefer not to engage in debates about calories and energy value, as I believe it is a personal matter. However, in my own preparations, I usually use around 100-150 grams of oil per kilogram of tomatoes. But what truly matters to me and on which I hold a strong opinion is the type of olive oil to use, specifically the variety of olive from which it is obtained.

In my opinion, it is evident that any authentic recipe should be based on local products, and this applies to olive oil as well. The region of Córdoba has two Designations of Origin (DO) for olive oil: Baena and Priego de Córdoba. Each of them has main varieties such as Picudo, Picual, and Hojiblanca. What's interesting is that these three varieties are often blended in a coupage, as is the case with the "Coupage Natural" from the "Cortijo de Suerte Alta" oil mill, a very typical and traditional coupage from the region and, from my modest point of view, highly suitable for this emblematic Cordobés dish.

While all the ingredients in a dish play a particular role, currently, due to the questionable quality of tomatoes and bread, olive oil remains the central element that maintains the authentic flavor of Salmorejo Cordobés. So my conclusion is - the key ingredient in Salmorejo Cordobés is olive oil, which contributes an important and unique flavor. Ideally, it is a coupage of the Picudo, Picual, and Hojiblanca olive varieties. 

Can´t miss this opportunity without taking the chance to spread a bit of olive oil culture. On many occasions, when selecting olive oil, some recipe authors simply mention "Extra Virgin Olive Oil" as a reference. However, this term only defines the quality and commercial category of the product, and it has no direct relation to its specific flavor.