Olive oil is a genuine product, a fundamental part of the Mediterranean diet and a unique ambassador of European culture and gastronomy throughout the world. However, although we enjoy its flavor daily, many times we do not know them in depth. In this section you will learn all the secrets behind the liquid gold.

Better if you enjoy it quickly

Olive oil don't stay as initially for long. Its sublime flavors and smells go away as the oil undergoes the inevitable oxidatio. To slow down this process, we recommend you to keep the unopened oil bottles in a dark place for a year or a bit more, depending on how fresh it is. Once you open it use it in a month or two as the most.

Like fresh fruit juice

Extra-virgin and virgin olive oil are elaborated by crushing olives. Extra-virgin olive oils are the highest quality oils and they are free from defects. In other words, they have excellent flavor and aroma characteristics. For its part, Virgin olive oil also comes from 100% olive juice and have remarkable textures and smells characteristics.

Pay attention to the label

Before buying a bottle of olive oil, check the information on its label. You will find in it information as important as the harvest date, denominations of origin, quality seals and even award stickers.

A range of colors

Color is one of the most characteristic features of olive oil. Its tonalities vary depending on the variety of olive and can change from pale yellow to intense green. There are many factors that influence the color of olive oil. Although, it's important to say that tonality has nothing to do with the taste nor its quality.

A flavor full of subtleties

Every time you open a bottle of olive oil you have the opportunity to discover a unique flavor. Because every olive oil tastes different. It depends on the variety of olive, its place of growth or the degree of ripeness of the fruit. Wonderful, right?

Bitterness & acidity

Bitterness is a positive attribute present in the best virgin oils to a greater or lesser extent. The same applies for peppery taste. For its part, acidity is a chemical parameter that helps define wich commercial category each oil belongs to: extra virgin olive oil (maximum of 0,8%), virgin olive oil (up to 2%) and olive oil (1%).

Keep it away from light

Extra virgin olive oil is a delicate product that can lose its genuine qualities if we do not conserve it properly. During storage, it is advisable to keep olive oil away from light, heat air or strong odors. Precisely, to keep intact its characteristics, bottles are made with dark or opaque materials that help to protect the product.

A matter of personal taste

There is an olive oil for each person. If you prefer a delicate fruity flavor, we recommend you olive oils elaborated with ARBEQUINA, CORNICABRA, EMPELTRE or ARBOSANA varieties. These olive oils are perfect to pair with fish, mayonnaise, chicken, vegetables or even desserts.

Otherwise, if you enjoy more with an intense flavor, we suggest you olive oils made with PICUAL, HOJIBLANCA or CORNICABRA varieties. These are ideal to enjoy with oily fish, vegetables like broccoli, salds, and meats, among others.

A great ally in the kitchen

Olive oil is the best type for frying. At high temperatures (up to 180 degrees) olive oils create a thin and consistent laye ron the food wich prevents oil absorption, it makes food juicy and suculen, while keeping all its properties. Since olive oil does not penetrate foodstuff, food is lighter, more nutritious and digestible.