Olive Oils

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What are olive oils?

Olive oils are liquid fats obtained from olives (the fruits of the olive tree), widely used in Mediterranean cuisine, and are considered one of the main components of a healthy diet.

Olive oil extraction is done through a mechanical process that generally involves crushing the olives and then pressing them to obtain the liquid. Although there are different extraction methods, the objective is to separate the oil from the solid parts of the olive, such as the pulp and the stone.

Olive oils are prized for their healthy fat profile, especially their monounsaturated fatty acid content, such as oleic acid. They also contain antioxidants and other health-promoting compounds. In addition to being used in the kitchen, olive oils are also used in cosmetic products and in the food industry in general.

What types of olive oils are there?

There are different types of olive oils, each with its own characteristics and production processes. Some of the most common types are:

Extra virgin olive oil: It is the highest quality oil and is obtained directly from the olives by mechanical methods. No chemicals or heat are used in its extraction. It has an intense flavor and aroma, and a maximum acidity of 0.8%.

Virgin olive oil: It is also obtained from olives through mechanical processes, but its quality is slightly lower than extra virgin. It has a maximum acidity of 2%.

Refined olive oil: It is obtained from lower quality virgin olive oils that do not meet the standards to be considered extra virgin or virgin. This oil undergoes a refining process that includes the use of chemicals and heat to remove defects and improve its flavor and aroma.

Mild olive oil: It is a mixture of refined olive oil and virgin or extra virgin olive oil. It is used for those who prefer a milder and less intense flavor.

These are just a few examples of the most common types of olive oil, but other varieties and classifications can also be found based on quality standards and specific production processes.

How to taste olive oil?

Olive oil is very versatile and can be enjoyed in various ways and accompanied by different foods.

Fresh bread is one of the most classic accompaniments for olive oil. You can dip pieces of bread in extra virgin olive oil and enjoy the contrast of flavors.

Olive oil is an ideal dressing for salads. Use it as a base for your dressings by mixing it with vinegar, lemon or other seasonings. You can also drizzle olive oil directly over salads to enhance the flavors.

Drizzle a little olive oil over roasted or sautéed vegetables to add flavor and moisture. You can also marinate vegetables in olive oil before cooking.

Combine olive oil with different types of cheeses, such as mozzarella, feta, or goat cheese. Add it over the cheese or dip small pieces of cheese in olive oil.

After cooking the pasta, add a drizzle of extra virgin olive oil to enhance the flavor and prevent sticking.

Add a final touch of extra virgin olive oil to your soups or creams before serving to enrich the flavor.

Olive oil can be used to marinate meat and fish before cooking, or as a seasoning after cooking to enhance flavors.

Remember that the choice of olive oil will depend on the dish and your personal preferences. Each type of olive oil has its own characteristics and flavors, so you can experiment and discover which one best suit each occasion.

What varieties of olives are olive oil made from?

There are numerous varieties of olive oils, each with distinct characteristics in terms of flavor, aroma, and nutritional profile. Some of the best-known varieties are:

The Picual olive variety is one of the most recognized and widely cultivated in Spain, especially in the Andalusia region. It is a robust and resistant variety, adapted to Mediterranean climatic conditions.

Picual olives are medium to large and elliptical in shape. They are known for their high oil content and good stability. Being well adapted to the hot and dry climate, the Picual variety produces olive oils with a high concentration of natural antioxidants and a long shelf life.

Picual olive oil is characterized by its intense and bitter flavor, with a slight itching in the throat. It has a fruity aroma, with notes of grass, tomato and green almond. It is a very versatile olive oil and is used both to dress salads and to cook various dishes.

Due to its high stability, Picual olive oil is very suitable for frying and cooking at high temperatures. It is also used in the production of cosmetic products due to its moisturizing and antioxidant properties.

The Picual variety is one of the most appreciated internationally and has won numerous awards for the quality of its olive oils.

The Arbequina olive variety is one of the most recognized and widely cultivated varieties in Catalonia. It has also spread to other olive oil producing regions around the world.

Arbequina olives are small and round, green in color when ripe, changing to darker shades as they ripen. They are known for their high oil content and mild, fruity flavor.

Arbequina olive oil is characterized by having a delicate flavor, with fruity notes and a sweet touch. It has a fresh and floral aroma, with hints of grass and almond. It is a smooth and balanced olive oil, with low bitterness and spiciness.

Due to its mild flavor profile, Arbequina olive oil is highly appreciated in gastronomy for dressing salads, sauces, fish, and delicate dishes. It is also used in the preparation of desserts and confectionery products due to its distinctive aroma and flavor.

Arbequina olive oil is very versatile and adapts well to a wide variety of palates. It is a popular variety among olive oil lovers for its smoothness and its ability to enhance the flavors of foods without overpowering them.

It is worth mentioning that the Arbequina variety is especially suitable for colder climates, which has allowed its cultivation and expansion in various regions with different climatic characteristics.

The Empeltre olive variety is one of the oldest and most traditional varieties grown mainly in the Aragon region, although it is also found in other areas of the country.

Empeltre olives are small to medium in size and round and slightly asymmetrical in shape. They are recognizable by their deep black color when ripe. The skin of the olive is thin, and its pulp is soft and juicy.

The olive oil produced from the Empeltre variety is characterized by its smooth and sweet flavor, with fruity and almond notes. It has a soft and delicate aroma, with nuances of nuts.

This olive oil is appreciated for its low level of bitterness and spiciness, which makes it especially suitable for those who prefer softer and more delicate flavors. It is a versatile olive oil that is used both to dress salads and to cook various dishes.

The Empeltre variety is also used to produce table olives. Empeltre olives tend to be meatier and are used in the preparation of appetizers, as stuffed olives or simply paired with spices and olive oil.

Although the Empeltre variety is not as widely known as other varieties, it has its regional importance and a unique flavor profile that sets it apart.

What olive oils do we have at LaVinateria?

At LaVinateria, we offer a wide selection of olive oils of different brands and varieties. Our products are carefully selected, which guarantees that each item you find in our store is of the highest quality. Also, when you buy at LaVinateria, you ensure that you get an authentic and superior quality product, since we work directly with many of the producers.