JAVIER CASTILLO
My five favourites
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For their collaboration in this article, Javier Castillo and Consum have donated 500€ to Fundación Ochotumbao & Asociación Mahican.
Javier Castillo (Málaga, 1987) is a Spanish writer and author who has dominated the bestseller lists. His literary career took off with El día que se perdió la cordura, a novel he self-published in 2017, which quickly became a resounding success. Thanks to the success of his first novel, he left his career as a financial consultant to fully dedicate himself to writing. Among his most notable works is The Snow Girl, which has sold over a million copies and has been successfully adapted into a Netflix series. His latest work, La grieta del silencio, published in 2024, continues to cement his place in the contemporary literary scene.
Here are his ‘top five’:
EXTRA VIRGIN OLIVE OIL
I love anything that involves dipping bread in oil. I enjoy it on a plate with a sprinkle of salt, which varies depending on the day—sometimes white salt, other times black Himalayan salt, which leaves a fried egg flavour that instantly takes me back to my childhood.
COFFEE
I drink far too much coffee. Some days, I think there’s more coffee than blood running through my veins. That said, I’m quite particular about the coffee I drink and how I take it, to the point that it has become part of my writing process. I prepare my coffee with a little milk, sit down to write, and only drink it once it has gone cold.
EGG WHITES
They are a staple in all my breakfasts, whether in the form of oat pancakes, scrambled with chopped tomatoes, or as an omelette on a slice of bread. They’re healthy and filling enough to keep me going all morning without any snack breaks that might disrupt my writing flow.
STRAWBERRIES
When strawberries are in season, I’m the happiest person in the world. I think I could live on strawberries. Sometimes they replace an entire dinner, sometimes they are just dessert. I don’t like to cut the leaves off before eating them, because part of the charm is in taking the bite while holding the calyx between your fingers. And if you enjoy them in good company, all the better.
AVOCADO
Not that I have to eat them every day, but whenever I can, I do. For breakfast, in salads or as part of a poke bowl for lunch. It’s tricky to catch them at just the right ripeness, so I have a little personal game where I celebrate as a small victory whenever they turn out perfect, without any black spots. Tell me I’m not the only one (haha). If you want to try them in an incredible way, give avocado and cinnamon smoothies a go.
