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The Valderrama families have been dedicated to the planting and farming of olive trees in Spain since 1853. The outcome is a Spanish Extra Virgin Olive Oil of the highest quality with a fabulous flavour.
Today, in modern times, the family continue to produce beautiful Spanish extra virgin oils, but due to great demand from some of the world's top chef's, including Ferran Adria formally at El Bulli Restaurant in Spain, Valderrama decided to suspend their luxurious olive oil as a jelly.
This modern and creative take on an iconic Spanish product is now used in top restaurants, and by food lovers alike, around the world. Use it to add another dimension to salads, soups, antipasti, and even desserts and cheese boards. Leave the olive oil jelly in dramatic blocks or chop finely for equally impressive results.
Many top London chefs say that Valderrama supply the best vingear they have ever used.