And just how do you get to be extra virgin?

I find it vaguely amusing how the Italians seem to get there first. Here the tiny strong black coffee is called a solo but buy one in Teignmouth in Devon or Alberona in Foggia and it'll be an espresso. Expensive British coffees have Italian names. Another example is Spanish ham, the Jamón Serrano. Commonplace here but, when I want to describe it to visiting Britons, I find that I need to describe it as Parma ham so they know what I'm talking about. Spaniards by the way call the British floppy boiled ham York Ham - jamón York.

Spaniards are often particularly narked about oil. Oil in Spain means olive oil. The default is olive oil. If, for some strange reason, you want another type of oil then you have to be specific - corn oil, sesame oil etc. Even if the Mediterranean Diet is besieged on all sides by hamburgers, pizzas and kebabs the oil is still an essential part of the Spanish diet. Obviously enough it's easy to buy Spanish oil here but it's not difficult to buy Italian oil. What upsets Spaniards is that they believe, and it's true, that lots of the oil sold as Italian is actually produced in Spain. Spain produces about 45% of the World's olive oil and Italy about 20% but, again, Italian oil has a much better reputation than Spanish oil so the Italians can sell more than they produce. To meet demand the Italians buy olive oil from other places and bottle it up as Italian. I should say that the saffron producers of Novelda do much the same with product from Iran but I'm Spanish nowadays so we'll have none of that disloyalty.

We have an oil mill, an almazara, in our village, in Culebrón. From sometime in November through to as late as January lots of local producers, from Britons and Dutch residents with baskets of a few kilos of olive through to local farmers with trailer-loads of fruit, queue up to sell their olives to the mill. Watching the process it all looks very straightforward. Onto conveyors, through presses and into bottles. The oil from Culebrón isn't sold in nice bottles with nice labels. It's sold in big five litre plastic bottles with a very basic label. The last time I looked it wasn't even labelled as extra virgin (that's the one that's just cold pressed fruit) and I'm sure it would be if it were so there must be either second press or processed oil added. It is, though, a good product at a very reasonable price.

I haven't really noticed the price recently but, over the years, we've paid between 13€ and 20€ for five litres of Culebrón oil.  The price goes up or down each year dependant on the quality and abundance of the crop. What always amazes me when we pop over to the bodega to get a few bottles of wine is that other people are buying the oil in industrial quantities. I presume that some of it is for restaurants and the like but Spanish cooks do use a lot of oil. All you need to do is to watch any cookery programme or go to get a cheap meal (which will be dripping with the stuff) to see how.

There's a newer oil mill inside the Pinoso boundaries called Casa de la Arsenia out Caballusa way. Their marketing strategy is completely different to Culebron's. They do sell oil in mid sized two litre containers, either organic or not, at around 6€ or 7€ per litre but their marketing goes into the classy looking half litre heavy, opaque green glass bottles with gold lettering and a strange name. One variety uses the arbequina olive which has a very light flavour and the other uses picual which has a much more intense taste. The price on their website is 12.50€ for the half litre bottle. So five litres of that oil would cost 125€.

Last year we went on a wine and oil trail in Yecla. We had breakfast at an oil mill, a mid morning snack at one winery and a sweet course at a second bodega. Interesting and inventive sort of day. The oil mill, Deortegas, had several different oils most of them based on different olives but there were also some flavoured with, for instance, wild mushrooms. The usual thing when tasting oil is to dip bread into it but we talked to a couple of blokes who were tasting their oil directly from glasses. The bread changes the flavour they said. Spaniards take oil seriously.