Olive oil can be used for anything you want in the kitchen. It is used both raw for dressing salads, vinaigrettes, toast, carpachos and other dishes, as well as for frying, roasting and stews. In its raw state it has the greatest amount of benefits for the human body.
YES, virgin olive oil can become oxidised/rancid just like other oils even though it has a higher endurance, so it is not advisable to reuse it for frying more than 3 or 4 times, and it is more beneficial for the body when used raw.
No, colour is not an indicator of quality. The colour of virgin olive oil depends on the olive variety, but also its degree of ripeness and the preservation.
Oils from the earlier half of the season made with greener olives are always greener than those from the end of the season which are made using riper and more golden olives.
Compared to other oils, extra virgin olive oil is the one with the highest concentration of natural antioxidants such as polyphenols and vitamin E, which together with the high levels of oleic acid (between 70% and 75%) and monounsaturated fatty acid make it a great nutrient for the prevention of cardiovascular and liver diseases and arteriosclerosis. Its high concentration of antioxidants slows down the ageing of cells. Olive oil also ensures that calcium deposits more effectively in the bones.
Another benefit of this oil is that it helps the proper functioning of the digestive system; a spoonful on an empty stomach is a great ally against constipation.
Olive oil is not only good for the inner parts of our bodies, but also for the exterior, for instance, it can be used in cosmetics, as a beauty balm, to keep our skin young.
Olive oils are the most stable of vegetable fats, which is why they are the most suitable for cooking at the high temperatures required for the preparation of sautéed, roasted, stewed or fried foods. They also contribute to the improvement of the gastronomic qualities of food.
Because all the natural and genuine characteristics of the original varieties are preserved.
Because it is a pillar of Mediterranean culture, it finances the economy of the producing areas and encourages people to stay, and its also benefits our HEALTH.
The formation of solid little particles and the lumpy appearance of virgin olive oil is due to the high concentration of triglycerides typical of saturated fatty acids, which solidify at a higher temperature than triglycerides with mono and polyunsaturated fatty acids. These lumps disappear when the room temperature increases, and this physical process does not effect the quality or other sensory characteristics of virgin olive oil.
Virgin olive oil does not have an expiry date, but it does have a ‘best before date’. This means that once this date has passed, although it will not harm the human body, if there have been changes in its sensory characteristics, like rancidity for example, this will make its taste less pleasant.
It is a monounsaturated fatty acid of the omega 9 series, that reduces the risk of cardiovascular and hepatic diseases, the percentage of this fatty acid in olive oil is between 70 and 75%.
Oleic acid makes olive oil resistant to high temperatures when frying our food, they are more stable acids, they oxidise more slowly and prevent food from becoming impregnated with fat.
It is a chemical parameter that determines the amount of free fatty acids expressed in oleic acid. Acidity is linked to the quality of the oil, and it is a factor that is controlled before the oil is packaged and put on the market. It is neither necessary nor compulsory to place this information on the label.
Yes, it can be mixed with other oils, although it is advisable to avoid mixtures because they cause the properties of the oils to change, especially if the mixture is used for frying, since its different components will have different smoke points and the first one to burn will ruin the remaining oils.
