When it comes to olive oil, quality is key. A good olive oil will be vibrant and green with a slightly peppery taste. Typically, it should also be labeled “extra virgin,” which means it was made from the first cold pressing of the olives and has no more than 0.8% acidity. For this recipe, I highly recommend you use "Espanola" olive oil, or a different Spanish olive oil, because there really is no substitute in quality.