Did you know…?

What color is a good extra virgin olive oil?

The color does not tell us anything about the quality or flavor of the olive oil, so it should not be chosen based on its hue. The color of extra virgin or virgin olive oils varies depending on the type of olive and its degree of maturation.

 How should olive oil be stored?

Olive oil, especially extra virgin, which is the one with the most exceptional flavor and aroma attributes, should be kept away from light and heat.


 Why don't all extra virgin olive oils taste the same?

Being an olive juice, its flavor depends on the characteristics of the fruit that will vary depending on the type, the place of cultivation and the harvest of that specific year.

 The bitterness in olive oils, is it bad?

Absolutely. Bitterness is a characteristic of olives, as is spiciness. These two attributes, together with the fruitiness, are present, in a balanced way, in the best extra virgin olive oils.


 Why is olive oil said to be healthy?

Olive oil is a source of monounsaturated fatty acids that help maintain adequate blood cholesterol levels. They also contain antioxidant elements (polyphenols and vitamin E).

 Why are olive oils from Spain the best?

Spain is the world's leading producer of olive oils and has the widest variety of olives, which is why it offers the widest range of aromas and flavours.

The great technological investment undertaken by the sector in Spain in recent years has allowed it to obtain olive oils of the highest quality at competitive prices.

The portal http://www.worldsbestoliveoils.org/worlds-best-olive-oils.html makes a ranking of the 50 best extra virgin olive oils in the world based on the results of the 18 main competitions. In the top 10 positions, there are 9 Spanish olive oils. Of the total of 56, 27 are from Spain.


 What is the acidity of oils?

Acidity, measured in oleic acid, is the amount of free fatty acids, expressed in this acid. It is a chemical parameter, which along with others helps to indicate in which of the three categories of olive oils each of them falls. For extra virgin olive oils, the maximum is 0.8%; for virgins, 1%; and for olive oils, higher than 1%.

They are values set by law that must be met by all the brands that are marketed, so the consumer should not worry when choosing an olive oil within each of the commercial categories.

 Can it be fried with olive oil?

Of course. Olive oil is the most suitable fat for frying since it has the highest smoke point of all edible oils (degrades at 210 degrees Celsius) and remains stable at much higher temperatures.

This results in shorter cooking times, less destruction of vitamins in food, greater replacement of saturated fats (bad for health) by monounsaturated fats (good for health) in food and greater final savings since, even when its price is higher, you can reuse olive oil more times.

The benefits of olive oil are especially evident when we fry at high temperatures, between 130 and 180 degrees Celsius. At this temperature, olive oil creates a thin and consistent surface layer, crunchy and golden that prevents the food from absorbing more oil, while allowing it to retain all its juiciness, resulting in much more appetizing food, and without diminishing its nutritional value. In addition, as olive oil barely penetrates the food, it is lighter and more digestible. Olive oil fries and does not cook, as others do.


 How to choose the extra virgin olive oil that goes with each dish?

As with wines, gins, salts, cheeses... the taste of each person will be the guide to decide which extra virgin goes best with each dish.

As general considerations, light fruity olive oils (arbequina, cornicabra, empeltre, arbosana...) are recommended for white fish, sauces such as mayonnaise, chicken, vegetables such as potatoes or carrots, desserts...

Intensely fruity olive oils (picual, hojiblanca, picudo...) are recommended for oily fish, vegetables such as broccoli, salads, red meat...


 Does extra virgin olive oil lose its properties when does it get hot?

No. What happens is that some of its minor components evaporate, those that give it that excellent aroma and flavor, so its intensity could be diminished.

Compared to other vegetable or animal fats, it is the one that best withstands high temperatures.

Source of information: http://www.experienciasaceitesdeoliva.com/

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