The extra virgin olive oil is known by its multiple nutritional properties and its benefits for health. For this reason, its consumption is highly recommended. It is very important to include it in our diet as a raw ingredient or as part of a cooked dish. Today we are going to speak about a very good recipe due to its content in vegetables and extra virgin olive oil: Spanish salmorejo. There are lots of recipes with extra virgin olive oil and about Salmorejo in Spain, because this is a very well known dish, but today we are going to present only the most common. Continue reading →
Is it advisable to use extra virgin olive oil in frying?
There is a lot of doubt concerning the use of extra virgin olive oils in cooking. Some state that its consumption may be advisable only as a raw food because oil can lose its properties when heated. Others recommend to use it only as a raw food and to use other oils of less quality when frying, hiding behind the trite “olive oil makes you fat”.
Nothing further from the truth. Extra virgin olive oil is the best option for frying due to its heat resistance, which is better than others’. However, it is important to keep an eye on the heat subjected to oils. It is not recommendable to heat oils until they smoke and it is advisable to maintain temperature under 180ºC. The oil, when heated, does not lose any of its properties and continues to be a food full of healthy and nutritional properties for our body and, definitely, “it does not make us fat”.
It is important to know the role of oil when frying food. When the food is added to a frying pan, the oil creates a thin film around the piece of food that becomes gold and crusty with heat. This thin cover avoids the oil soaking in the food and in this way the nutritional properties of the food are preserved. Continue reading →
Europa toughens the regulations on olive oil commercialization and production. This reform will affect, basically, labeling and bottling of oils, as well as naming and quality controls in order to assure olive oil quality and avoid fraud as much as possible.
Until now several regulations have been approved concerning labeling. They determine the compulsory of defining oil origin in oil bottles. It is necessary to define whether oil comes from the EU, from outside the EU or if it is a mixture from different vegetable oils. However, when approved, these measures did not have a warm welcome because they were damaging directly two of the most important oil exporters in the world: Spain and Italy. Continue reading →
Between high quality extra virgin olive oils, there are many different products which may vary depending on taste, variety, type, acidity and peroxide presence.
Extra virgin olive oil types: Coupage and Monovarietal
The first difference between extra virgin olive oils is related to the type of oil. Coupage is a kind of oil elaborated with the juice of different kind of olives. This mixing of olives is done in order to obtain a special liquid with a very special taste. This olive oil is very exclusive and attractive for consumers and is considered pure traditional craftwork.
The monovarietal oil is a juice carefully obtained from the same kind of olive. It is also very exclusive, for the discerning palate. Continue reading →