Azadeh

Tarragona, on the Catalan Mediterranean coast, has its own olive oil tradition — milder, rounder, fruitier than neighboring Andalusia. Here, the Azada brand has been pressing single-varietal Arbequina olive oil and a flavored line since 2009, which is created not by adding aromas, but by pressing the ingredients together with the olives.

A Spanish-German Founding Story

In the 1970s, Kevin Forssmann's father bought an abandoned property in Tivissa, Tarragona — once almond and hazelnut groves, long since given up. The family gradually rebuilt the farm, later adding olive trees, a small vineyard, and over twenty more hectares. In 2009, Kevin, together with Josep Maria Mallafre, founded the Azada brand — named after the hoe with which it all began.

Arbequina — The Mediterranean Classic

The Arbequina is Catalonia's olive: small, mild, with an almost sweet character, light almond and apple notes, and without the pepperiness of the southern Spanish varieties. Azada presses it as a single varietal in its own mill.

Flavored — by Co-Pressing, Not by Adding Flavoring Oil

The flavored Azada oils are a specialty: during pressing, the ingredients — lemons, garlic cloves, basil, oranges, or chili — are milled directly together with the olives. In this way, the aromas transfer into the oil through a natural process, without flavor extracts or ready-made flavor concentrate. The result tastes more direct, clearer, and less perfumed than most flavored oils on the market.

What to Use Azada Oil For

The single-varietal Arbequina is the choice for light dishes: fish, salads, boiled potatoes, soft cheese. The flavored lines add specific accents: lemon to asparagus or salads, garlic in pasta, basil to caprese, chili to spicy pizza, orange to bitter greens or in dessert.

Frequently Asked Questions about Azada

How do flavored olive oils differ from each other?

There are three common methods: co-pressing the ingredients directly with the olives (as with Azada — more direct, stronger flavor), adding flavoring oil (aroma concentrate mixed into the finished oil — more volatile, less natural), and maceration (ingredients steeped in the oil). Co-pressing is considered the highest quality method.

How does Arbequina taste compared to Picual?

Arbequina is significantly milder and fruitier than the Andalusian Picual. Where Picual spices and peppers, Arbequina brings a soft sweetness with almond and apple notes. Both are available as single varietals — both have their place, depending on the dish.

Are Azada oils organic?

The olive groves are managed without synthetic pesticides, and most lines carry the EU organic seal. You can find the exact certification on the respective product label.

→ More from Spain in our Olive Oil Spain selection, flavored specialties in the Flavored selection.