THE 10 KEY FEATURES OF OLIVE OIL

COLOR

The color of a virgin olive oil can vary from pale yellow to deep green.

The color is defined by the variety of the olive, the degree of ripeness of the fruit at the time of harvesting, and climatic and soil conditions.

The color of the oil has nothing to do with the taste and, of course, with its quality.

TASTE

Do all virgin olive oils taste the same?

No. Each virgin oil is different.
Its flavor varies depending on the variety of the olive, its place of growth, the degree of ripeness of the fruit, the soil type, and the climatic conditions.

Try them all!

IS BITTERNESS BAD?

Absolutely not. Bitterness is a positive attribute that is present in the best virgin oils to a greater or lesser extent. The same is true of a peppery taste.

WHAT IS ACIDITY?

It is a chemical parameter which, along with others, helps define which commercial category each oil belongs to.

Extra-virgin olive oil should have a maximum acidity of 0.8%. In virgin olive oils, up to 2% acidity is accepted, and 1% acidity is accepted in olive oil.

STORAGE

How should I store olive oil?

For correct storage, extra-virgin olive oils should be kept away from light, heat, air and strong odors.

Bottles with opaque or dark materials help better protect the qualities of olive oil.

It is important to always keep the bottle tightly closed to keep out oxygen.

PAIRING

Which olive oil goes best with each dish?

It is a matter of personal taste, as with wine, gin, salt, etc.

As a guide, light fruity olive oils (such as the arbequina, cornicabra, empeltre or arbosana varieties) are recommended for white fish, mayonnaise, chicken, vegetables or desserts. Intense fruity olive oils (such as the picual, hojiblanca or cornicabra varities) are recommended for oily fish, vegetables like broccoli, salads, and meats, among others.

FRYING

You can fry with olive oil?

Yes, of course. It is the best oil to use in this cooking technique because it is the most resistant to high temperatures.

At high temperatures (up to 180ºC), olive oils create a thin and consistent layer on the food which prevents oil absorption. Thus, it makes food juicy and succulent, while keeping all its properties. Since olive oil does not penetrate food, fried food is lighter, and more nutritious and digestible.

COOKING AND PROPERTIES

Does virgin olive oil lose some of its properties when heated?

Some of the components that give the virgin olive oil its aroma and flavor evaporate with heat, so its intensity may be reduced.

However, some of these components are what allow the oil to be cooked at high temperatures by limiting its degradation and extending its life.

SPAIN, THE BEST OLIVE OILS

Why are Spanish olive oils the best in the world?

Because Spain has spent years working on an accelerated improvement process of its olive groves and working with industry-leading technology. This allows the highest quality olive oils to be obtained. Proof of this is in the many awards that Spanish extra-virgin oils have received.

Since Spain is the world’s largest producer (50% of the world’s olive oil production is in Spain), and because more than 260 varieties are grown here, we can offer the widest range of aromas and flavors.

According to the ranking made every year on the World’s Best Olive Oils website, which is based on the results of 16 major extra-virgin oil international competitions, 7 of the 10 best olive oils in the world are Spanish.

HEALTH

Why is olive oil good for my health?

The consumption of olive oil helps reduce one of the risk factors of cardiovascular disease due to the beneficial effect of oleic acid (monounsaturated fatty acid) and olive oil polyphenols (natural antioxidant compounds) on blood cholesterol.

Olive oil is a rich source of monounsaturated fatty acids, which help maintain correct levels of cholesterol in the blood. The key is to replace saturated fats with unsaturated fats in the diet. In this way, the consumption of olive oil helps reduce the risk of cardiovascular disease.