This Spanish oil, made from a combination of Spanish olives, is one of those too-good-to-be-true discoveries: soft, fruity, buttery, luscious AND value oriented. I use it in place of butter when frying eggs, mashing potatoes, dressing vegetables, even dipping bread. It's good enough for blending with lemon juice or vinegar for vinaigrette, and inexpensive enough to cook with. Our favorite every-day oil!

Soft, buttery finish

Great for blending with lemon juice or vinegar for vinaigrette, and inexpensive enough to cook with

Beautiful and unusual packaging in a cannister which does not allow light to damage the oil

Merula is Spanish for "Blackbird"

Made from a combination of Spanish olives