Why choose Virgin and Extra-Virgin olive oil?
Because it has all the natural, genuine characteristics of the original varieties.
Because it is a fundamental part of the Mediterranean culture, it is the driving force behind the economy in the regions in which it is produced, avoiding their depopulation , and it is also good for your health.
Why Olive Oil?
Olive oils are the most stable vegetable fats and do not react toxically when used under normal frying, roasting or baking conditions, thus improving the foods' culinary qualities.
For this reason, olive oils are the best oils for the high-temperature cooking needed for grilled, roasted, stewed or fried foods.
What can olive oil be used for?
Olive oil can be used for anything you wish in the kitchen. It is often used for frying because it protects and preserves the food's properties; it is used for dressing salads, vinaigrettes and just on its own (this is how it most benefits the organism).
Will olive oil lose its properties when heated?
Olive oil loses none of its properties when heated; its taste may change a little, but not its properties or nutritional content.
It does not degrade at high temperatures or lose its properties, but forms a crust on the surface of the food, preventing the oil from penetrating inside and giving the dish a delicious taste.
Olive oil used for frying should not be strongly flavoured as it might alter the natural flavour of the food. Unlike other oils, extra virgin olive oil can be re-heated up to 3 times as long as it has not begun smoking or been overheated. It should be strained to remove any food that might give it a stale flavour, and it is best kept in the bottom of the refrigerator.
Can you mix it with other oils?
You should avoid mixing olive oils with other oils and fats because the different components have different smoke points and the first one to burn spoils the others. Olive oil can stand temperatures of up to between 130° and 180° compared with the 100° of other oils. This obviously changes all the oil's properties which, when frying at high temperatures, can give off substances that are harmful to the body.
Can I use oil that has past its sell-by date?
You can consume oil that has past its sell-by date, but you should consume it as the manufacturer recommends. More specifically, oil will not harm you if consumed after its sell-by date, but, if a long time has passed, it may be rancid; this is harmless but the oil may have an unpalatable taste.
Does the colour of olive oil denote its quality?
It is one of those features that make olive oil so highly prized and so different from other oils, namely its fragrance, flavour, fruity taste, sweetness, freshness and colour. These features have nothing to do with the acidity or the content of oleic acid and vitamins, etc., they depend essentially on the families of the olive trees, the kind of land where they grow, the degree of maturation of the olive, the care in harvesting and pressing, even the weather conditions.
The colour does not affect the quality. Olives harvested "early" will give us a dark green oil (bitter, fruity and spicy).
While a mature olive gives golden yellow oils (sweeter).
What does the degree of acidity in olive oil mean?
It is a chemical parameter that determines the amount of free fatty acids expressed as oleic acid. The acidity level is related to the purity of the oil in the manufacturing process; high acidity shows that the oil is of good quality.
What is oleic acid?
It is a monounsaturated fatty acid of the omega 9 series, which protects against the risk of cardiovascular and liver disease; olive oil contains between 70 and 75% of this fatty acid.
Oleic acid makes olive oil withstand high temperatures when frying our food. It is a stable acid that breaks down slowly and prevents foods from being impregnated with fat. Thanks to such a high percentage of oleic acid, olive oil has a longer shelf life than other oils.
Why is extra virgin olive oil better?
Extra virgin olive oil keeps all its nutritional values intact: it is rich in vitamin E (natural antioxidant), high in oleic acid (70% to 75%) and monounsaturated fats that prevent heart and liver disease, as well as arteriosclerosis. Its high antioxidant content slows down premature cell ageing. Also, olive oil helps calcium to be absorbed in the bones.
Another benefit of this oil is that it helps the proper functioning of the digestive system, a spoonful before breakfast helps prevent constipation.
Olive oil is not only good for the inside of our bodies, but also for the outside; it is a beauty balm used in cosmetics to keep our skin young.
Why does olive oil solidify at low temperatures?
Solidification and deposits are precipitates of saturated fatty acid triglycerides which solidify at temperatures above those of other triglycerides; thus they appear as small beads at the bottom of the bottle. These deposits or beads disappear when the temperature increases. If the temperatures drop below this point, all the oil solidifies. This is normal and does not affect the quality of the oil, unless chemical analysis shows a higher percentage of waxes than is allowed. Generally it is of no importance.