When it comes to choosing olive oil, the nuance can often get lost in the sheer amount of options. Knowing more about olive oil varieties will make it so much easier to get the best oil for any occasion. For example, did you know how many different things can influence the final taste of olive oil? Everything from the type of olives, to the harvesting and preparation, and even the packaging can play a role in the taste!
Extracting olive oil is a delicate process that requires a lot of expertise. After all, many things happen between the moment you see olives on a tree and the moment you drizzle olive oil over your tomato salad. So in the spirit of full disclosure, we’ve decided to explain everything there is to know about cold pressing olives. But first, let’s spend some time talking about the methods we used to extract oil when humans first began making it.
It can be said that the millenary olive trees are practically the icon that represents the entire Mediterranean region. Without a doubt, they are unique in their kind, in addition to being able to develop in very poor soils, their resistance is admirable and surprising. They can live more than two thousand years.
What happens when we fry food with olive oil? And if it is an extra virgin olive oil? Discover all the processes an oil goes through when it is subjected to high temperatures.
The year 2023 has been especially good for the flowering of the olive tree since there have been no frosts and the sun and heat have reached the Alicante area earlier than usual.
On March 17, 2017, the National Championship of oil tasters by teams was held in Priego de Córdoba, where the best oil tasters in Spain were evaluated. The championship was scored within the Savantes association, and the Savante Associate certificate could be obtained if a score greater than 18 out of 30 possible points was achieved.
Extra virgin olive oil is a highly valued product among consumers for its flavor, fruitiness and antioxidant properties. These properties remain for a certain time depending on the stability of each variety of oil.
