What is exactly Virgin Olive Oil?

VIRGIN OLIVE OIL is a natural product that maintains the taste, flavour and vitamins of the olive tree fruit, the olive. Different to most other oils, the VIRGIN OLIVE OIL is not treated chemically, but is only the juice resulting from the pressing of the olive. Its extraordinary characteristics make the VIRGIN OLIVE OIL a very important element in a healthy and, for once not contradictorily, tasty diet.


Which is the quality clasification of spanish Olive Oil?

Extra Virgin Olive Oil
This is the oil with the highest quality. It possesses exceptional taste and aromas and is the result of the first pressing of the olives (the so-called cold pressing).

Virgin Olive Oil
It is also the result of the first pressing, but of lower quality olives: those that may have been hit or are collected mechanically from the earth.

Olive Oil
After the first pressing, when the olive is pressed further, oil not suitable for human consumption is obtained. This oil is then refined chemically so that a substance without colour, aroma and taste is obtained. AND THE RESULT IS... WITH THEN ADDITION OF A PORTION To this a portion VIRGIN OLIVE OIL is added so that it can be consumed again.
It is important to say that the acidity level is a misleading criterion, since in the case of the quality level OLIVE OIL, due to the chemical process responsible of its production, you can choose any acidity level, although it has obviously the lowest quality.


The Denominaciones de Origen

Olive oil is often very similar to wine. And olive oils have, like wine, quality seals provided by the different Denominaciones de Origen for Olive Oil. These public entities, set by the Government, are responsible for the control of the accomplishment of the strict and high standards of olive oil, so as to assure that they retain their quality and uniqueness.
This does not mean that oil without Denominación de Origen (D.O.) is bad. No, in fact there are many superb oils that do not have a D.O. seal. But the rule is just the contrary: it is nearly impossible to find bad oil that has a D.O. seal.


What we all should know about olive oil

• Olive oil is the only oil for human consumption that can be "eaten" directly. All other oils need a chemical "intervention" in order to make them suitable for human consumption.
  
• Olive oil is the basic component of the famous Mediterranean Diet and is rich in vitamins E, D, A and K. It has acknowledged extraordinary effects on human health like reducing the risk of colon cancer, reducing cholesterol and the risk of heart disease, helping the prevention of arteriosclerosis, and a long list of other positive effects.
  
• Spain is the world's largest producer of olive oil, and nearly 50% of its total production is exported to … Italy. This means that a very important proportion of the renowned Italian olive oil is indeed... Spanish.
  
• Olive oil is excellent for salad dressing, but also for cooking: when frying a product (chips, fish, etc.), using olive oil ensures the healthiness.
  

How to taste olive oil

Exactly as with wine, olive oil can be tasted in order to discover its aroma and taste. Our tasting suggestions are:

• Never taste more than 8 olive oils in one sitting.
  
• The oils should be at room temperature
  
• Pour two tablespoons of olive oil in a white saucer
  
• Use only white or Italian white bread for dipping into the oil
  
• Appreciate first the aroma (herbal, etc.) and then its taste (spicy, buttery, notes of almond, etc.)

Get used to tasting olive oil, you will discover a very pleasant world.


How to store Olive oil

Extra Virgin Olive oil is a natural product and thus has a limited life of up to two years when it is kept properly capped and away from sunlight. Air turns oil rancid. Never store it in the refrigerator, but always at room temperature.