desarrollo Wich is the best way to drink a natural juice, filtered or non-filtered? It depends on the palate. EVOO is neither worse nor better whether it is filtered or not. There are some important aspects that we want to tell you so that you have more information about it. The flavor of the NON-filtered oil … Read more
Monovarietal olive oils are oils produced only with a certain variety of olives. Why was it not common to find monovarietal olive oils before? Let’s put ourselves in situation. In Spain, most of the olive oil produced is produced by cooperatives1. In the past, farmers brought their olives to the cooperative where they were mixed … Read more
Another rising trend is the manufacture of coupages of single-variety olive oils, which are the controled mix of different oils to obtain new flavors, or to improve the properties of some variety.
The olive variety does not affect the quality of the oil. As long as it’s extra virgin, we know its quality is higher than a common olive oil or a lampante. However, there’s varieties that are stabler against oxydation or have more polyphenoles, which make their properties preserve through time. Once clear that the highest … Read more
Even though there’s more than 250 olive varieties in our country, four of them are the most predominant when it comes to national and global scale: picual, cornicabra, arbequina and hojiblanca. Let’s make a review of these four. Picual Also known as marteña or nevadillo, it’s the most abundant variety in both Spain and the … Read more
In first place, the olives are taken to the oil prss where the branches, rocks and dirt are cleaned. After that, they are washed and clasiffied in groups, according to their quality and variety. In second place, the fruit is grinded, this process is called grinding. It should be grinded the same day it is … Read more
In this section we will explain why it is called “cold”. To know more details about the EVOO production, you may go here. It is called cold extraction because since the beggining to the end of the process the olive cannot surpass 25-27º. If it surpassed that temperature, the oil molecule would open and would … Read more
The acidity of the olive oil is one of the most important indicators when it comes to evaluate olive quality and, at the same time, it’s one of those who create more confusion among consumers. And when we speak about acidity, we tend to think about one of the basic tastes detected by our taste … Read more
As we already said in the “how is an olive turned into oil?” article, oils obtained by pressing are rarely commercialized nowadays due to performance matters and, above all, due to hygienic-sanitary and food safety reasons. Surprisingly, the idea that the pressed oil is a high quality olive oil has spread, but actually this process … Read more
Nowadays, the olive bone as fuel is a reality already in many dwellings, specially in Andalusia. With the electricity or gas costs increasing year by yearm the olive bones is turning into a very relevant alternative. We say so not just for it affordable price but for its high calorific power. To give you an … Read more
