Which oils are the ones that best accompany gazpacho and salmorejo?

-----------------------------------------------------------------------------------------------------------------------------------------

With the arrival of good weather, there is nothing more appealing than a refreshing Andalusian gazpacho or a delicious Cordoban salmorejo. It's true, they're both refreshing, but there are small differences between them.

Andalusian gazpacho.

Therefore, the combination of the oil with either of these two dishes depends on the taste you want to give it. If you like it with more bitter tones or, on the contrary, with sweeter tones. Either one will be very good, but the taste varies considerably if we use one oil or the other.
Traditionally, being an Andalusian dish, oils of the picual and hojiblanca variety have been used—the first being bitterer and the second more spicy. Here are some examples:

• Hojiblanca variety, Cortijo Garay Hojiblanco 
• Picual variety, Casa del Agua 
• Coupage (picual, hojiblanca and picudo),  Almaoliva

Nowadays, sweet varieties such as arbequina, lechín or manzanilla, are also being used in the preparation of gazpacho and salmorejo:

• Arbequina variety, Castillo de Illora
• Lechín variety,  Oro del Desierto 
• Manzanilla variety,  Casas de Hualdo 

Salmorejo from Córdoba.

And finally, to spice it up, there's nothing like a good dash of early harvest extra virgin olive oil, for example:

• Rincón de la Subbética 
• Parque Oliva Serie Oro 
• Finca La Torre Hojiblanca 
• Morellana Hojiblanca