Kate Krader
October 01, 2004

Most people look for Jorge OrdoƱez's name on wine, not olive oil. But the importer of exceptional and affordable Spanish bottles (and a 1997 F&W wine award winner) is now promoting Las Brisas extra-virgin olive oil. Made from Arbequina olives in Spain's southeastern Jumilla, the buttery oil tastes of artichokes and is especially good on bruschetta and pasta; it's available at specialty food stores for about $18.

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