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Olive oil, olives, garlic, tomatoes and a few others are all you need to whip up a delicious Spanish meal, says Sandra Piddock.Spanish food is low in fat, colourful, delicious and adaptable. It’s also very easy to cook, as most Spanish recipes rely on good quality ingredients, cooked simply to bring out the natural flavours in the food. The Spanish don’t smother their food in sauces – they have complete confidence that the ingredients will speak for themselves.
Vegetables in Spain are harvested when they are ready for eating. They don’t ship half-ripe vegetables around the world to sit on supermarket shelves for weeks on end; the Spanish have more respect for what goes into their stomachs.
Everything you buy in Spain is ready to use, and this makes such a difference to the flavour of the end product. If you’re not sure where to start, here’s my checklist of indispensible ingredients and how to use them.
Olive Oil
This is the most important ingredient in your Spanish kitchen, and it has so many uses. You’ll see a bewildering array of oils in Spanish supermarkets, but the choice is simple.
Go for extra virgin first cold pressing, and select oil with a nice dark green colour. You don’t need to spend a fortune on your oil, but don’t bother with anything other than extra virgin, as you may be disappointed with the results.
Oil is used for cooking, marinades and salad dressings, and if the Spanish want to put anything on their bread, they’ll opt for olive oil rather than butter.

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This in-depth profile of Spain includes geography, people, government, economy and transnational issues.
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