ROWS of Olive trees snake up hillsides, dotting distant horizons as far as the eye can see. The trees cling to the steep slopes, covering nearly every inch of ground for miles with their sharp shadows against the brown land. This is southern Spain’s olive country—home to more olive trees than any place on the planet. Its sun-drenched soil may seem the polar opposite of our rain-soaked Willamette Valley, but as it turns out, some of these beloved Spanish varieties can thrive in cool climates, too.

Seven years ago, that revelation inspired the Durant family to plant 2,000 olive trees at their Red Ridge Farms in the Dundee Hills, surrounded by primo pinot producers like Archery Summit and Domaine Drouhin Oregon. The family has since added 11,000 more trees. With an on-site olive-oil press and a burgeoning fan base of local chefs, Red Ridge Farms olive oil is available online (oregonolivemill.com) and served at some of the Portland area’s best restaurants, including Park Kitchen, Thistle, and Simpatica, where resident Spain-ophile Scott Ketterman is a believer. Ketterman, who hopes to one day open a Basque restaurant in town, worked at some of Spain’s most polished, Michelin-rated restaurants, but it was the raw and rustic tapas bars and countryside cooking that left a deeper impression. In this fare, olive oil plays the starring role.

“Spanish cooking is all about showcasing individual ingredients, and olive oil is a pure ingredient that allows the others to shine through,” says Ketterman. Indeed, olive oil has countless uses in Spain—from the foundation of thick, garlicky aioli to the preferred fat for sautéing and frying just about anything. But most often, a quality olive oil is used to finish a simple sauté of seasonal ingredients—like this fall porcini mushroom salteado.

 

Porcini Mushroom Salteado with Jamón Serrano

Ingredients

4 cups porcini mushrooms
¹/³ cup extra-virgin olive oil
2 cloves garlic, cut into slivers
2 tbsp finely chopped Italian parsley
Salt and pepper
1 baguette
Coarse sea salt
6 slices of 18-month-aged jamón Serrano
Oregon Olive Mill Arbequina extra-virgin olive oil (for finishing)

(1) Clean mushrooms and trim away soil from the root end with a paring knife. 
(2) Slice mushrooms into half-inch pieces. 
(3) Heat 3 tbsp of olive oil in a large sauté pan over medium-high heat. 
(4) Sauté until mushrooms start to brown. 
(5) Before removing mushrooms, add the garlic and cook for about 30 seconds. 
(6) Remove the pan from heat, add parsley, and mix. 
(7) Season with salt and pepper to taste. 
(8) Transfer mushrooms from pan to a warm plate and discard remaining oil. 
(9) Cut six slices of baguette, about 1 inch thick. 
(10) Brush one side of the bread liberally with olive oil and toast face-down on a griddle or in a pan. 
(11) Place toasted bread in the center of a plate and spoon the mushrooms on top. 
(12) Sprinkle with coarse sea salt, tear the jamón into pieces and drape over the mushrooms. 
(13) Finish with a liberal drizzle of Arbequina olive oil and serve immediately.