The Oil of La Sombra del Grillo is made with 100% Hojiblanca variety. They tell us that they choose this variety despite the fact that in Córdoba, which is where they do it and, in the South in general, there is a trend towards the spicier taste of Picual. They were looking for a daily oil, the kind that accompany us from the toast for breakfast to the salad dressing for dinner, soft and light but without losing flavor. Early harvest, unfiltered, with a nice, shiny golden color that shows through the glass of the bottle.
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We met Curro and Jorge with Cobardes y Gallinas, their company of fabulous eggs made from hens of native Spanish breeds, who live freely on a small farm in Torrelodones. We fell in love with the project and with them, we are not going to deny it, and we started to sell them only in the Madrid store due to their fragility for transport. They are two honest guys, with them there is neither trap nor cardboard, and that gives us security. So when they told us that they had gotten into the oil business, we had no doubts: we wanted it and for all the stores.
It is marketed under the name of La Sombra del Grillo, a name that caught our attention and we asked Curro to resolve the doubt. He tells us that they did not want to put the classic name with a noble title, and represent something very close to the earth, like olive trees, like the shadow of a cricket, like themselves.