Product catalog A very well kept treasure Why in brik R + D + i Corporate information Blog healthy gastronomic culture The "rebirth" of gazpacho Dr. D. Rafael Guardeño Virgilio tells in the second Égola that Testilis prepared as a treat for the weary reapers of the Betica province the following recipe: Allia, serpyllumque et herbas contundit olentes(garlic, serpol and other fragrant herbs), probably the poet from Mantua spoke of the precursor of gazpacho already in Roman times. A product that was born between the 12th and 16th centuries in Andalusia as a response to the need for sustenance of the reapers of our region who required nutritious food and very rich in water and mineral salts to be able to withstand the harvest during the hot summers of the Vega del Guadalquivir. Stale bread, tomato, virgin olive oil, vinegar, salt, garlic, cucumber and pepper were the ingredients that every day were subjected to "mashing" in the mortar or pestle for centuries and centuries to obtain a thick, aromatic product and slightly orange in color. In a few years everything changed, the "boom" of tourism in our country turned a staple of humble Andalusian cuisine into a cold soda or soup present today with multiple and exotic variants in the menus of more Michelin stars. Its growth potential led companies from the Spanish east such as Alvalle to put on the market products of very good quality and greater success that have conquered the palates of consumers. Unlike the original gazpacho, the Murcian (which many consider today the authentic) is much redder, with less oil and without bread, really, a very pleasant refreshment but that is far from the old canons that are still preserved in Andalusia. At ArteOliva , in the heart of the Guadalquivir Valley, the cradle of gazpacho, we have proposed to resuscitate the traditional recipe of the ANDALUSIAN GAZPACHO : Tomato, abundant extra virgin olive oil, pepper, bread, cucumber, garlic, water and salt masterfully mixed allow the preparation of a product that you would not differentiate from the homemade one. But in addition, if we treat the best product with the best pasteurization technology and pack it in aseptic conditions in Tetra Prisma (only ArteOliva currently has this technology) we can find the best gazpacho on the market packed with an expiration of 6 months in cold storage and with a tasting that is proof of the most demanding gourmet. Try it and learn the truth about Andalusian gazpacho. Online store Where to buy Find the nearest establishment where you can find Arteoliva products Southern European Food Company. SA Pol. Ind. El Garrotal, parc. 39. 14700 Palma del Río - Córdoba (SPAIN). T: (+34) 957 649 027 F: (+34) 957 649 030 Email: arteoliva@arteoliva.com Design and development: Vitamin C - Creative Lab Spanish English