Olive oil

OLIVE OIL

The Spanish «Liquid gold»

Olive Oil

BASIC CORNERSTONE OF THE MEDITERRANEAN DIET
Olive oil has been used since ancient times by the great civilizations, seeing that is known to have numerous beneficial healthy properties, which is why it is called the « liquid gold», as well as being one of the cornerstones of the Mediterranean diet.

Extra Virgin Olive Oil is the natural juice of the olive which is harvested at its perfect stage of ripeness, to make the most of its nutritional properties, fatty acids and sensorial nuances that make it ideal to consume raw and in all kinds of culinary creations.

SPAIN, THE BIRTHPLACE OF THE BEST OLIVE OILS
Spain has spent years working on an intensive process to improve its olive groves with the help of the latest technology in the sector.

It is the number one producer. 50% of the world’s olive oil comes from Spain and thanks to the fact that it grows more than 260 varieties of olives; it can supply the market with a wide range of aromas and tastes.

TYPES OF OLIVE OIL

Olive oil is a great source of monounsaturated fatty acid, which makes it one of the healthiest food items that is essential in any healthy diet.

Olive oil is used in the Mediterranean Diet as the main oil supplement. It is rich in vitamin E, beta-carotene and monounsaturated fatty acids, which means that it has a cardioprotective effect. This food item is one of the treasures of the Mediterranean Diet, and throughout the centuries among the regional gastronomic customs, it has been used to make tasty dishes with unique aromas.

There are different types of olive oil, which are distinguished according to their quality or their acidity level. Apart from the different types of olive, the different harvesting methods, the transportation and the careful processing result in different qualities of olive oil.

There are three different commercial categories on the market that are available for the consumer:
olive oil, virgin olive oil and extra virgin olive oil.

Would you like to find out more about them?

EXTRA VIRGIN OLIVE OIL
100% olive juice. The extra virgin olive oils are of supreme quality, flawless, and their acidity level cannot surpass 0.8°, which is expressed as a percentage of oleic acid; this is why they have excellent taste and aroma characteristics to delight all the senses.

It is obtained from olives at their perfect stage of ripeness, using just mechanical procedures. Apart from being a great source of monounsaturated fatty acids, they contain natural antioxidants, such as the polyphenols of olive oil or vitamin E, which have proved to help reduce cholesterol levels, one of the risks factors of cardiovascular diseases.

The oils in this category include:
Monovariety. Obtained from just one variety of olive, which means that the specific qualities of each one can be distinguished more clearly.
Coupage. They contain different varieties of olives in different proportions.

VIRGIN OLIVE OIL
100% olive juice. This oil has the same quality parameters as extra virgin olive oil, in terms of the extraction methods. The difference is that the acidity level cannot surpass 2º.

It has distinct taste and aroma characteristics, although it is not of the same quality as the extra virgin oils. It has antioxidant properties too and it is rich in monounsaturated fatty acids.

OLIVE OIL
Oils that contain a mixture of refined and virgin olive or extra virgin oils, in different proportions. The refined olive oils are obtained from virgin oils that do not have the required quality levels.

In the refined oil production process other chemical or thermal refining processes are used for the aromas, tastes and colours. The acidity level of this olive oil cannot surpass 1°. Just like the virgin and extra virgin oils they are rich in monounsaturated fatty acids, which are essential for a healthy diet.

Find out more about virgin olive oil

MYTHS AND FACTS THAT YOU SHOULD KNOW

COLOUR
The colour can vary from pale yellow to intense green. This depends on the variety of olive used, the stage of ripeness of the fruit when it is harvested, the weather conditions and the soil. There is no relationship between the colour of the oil and its quality.

STORAGE
Extra virgin olive oils should be kept out of direct sunlight, away from heat, air and strong smells. Natural opaque or dark materials should be used to keep them in as this helps to preserve their properties.

TASTE
They do not all taste the same, each virgin oil is a world unto itself. Its taste changes according to the variety of olive, where it is grown, the stage of ripeness of the fruit, the type of soil and the weather conditions.

PROPERTIES AND HEAT
Some of the components that give virgin olive oils their taste and aroma evaporate with the heat, which means that their intensity decreases. In spite of this however, some of these components enable us to use it to cook at high temperatures so it doesn’t go off as fast and they lengthen its shelf life.

BITTERNESS AND SPICINESS
These are positive qualities of the virgin olive oils in varying degrees.

CAN OLIVE OIL BE USED FOR FRYING?
It is the best oil to use for frying because it withstands high temperatures the best. Up to 180º olive oils produce a fine crispy layer that stops the oil being absorbed by the food that is being fried, which keeps the food succulent and appetizing, preserving all its properties. Food fried with olive oil is lighter, more nutritious and easier to digest.

ACIDITY
It is one of the chemical parameters that helps defines the commercial category of the oil. Extra virgin olive oil can have an acidity level of a maximum of 0.8º, while the virgin olive oil can be up to 2º and olive oil up to 1º.

HEALTH AND OLIVE OILS
They are good because they are rich in monounsaturated fatty acids that help regulate the cholesterol levels in the blood and because they are rich in natural antioxidants among other things that have a proven positive cardioprotective effect.

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