The olive oil is a basic ingredient of Mediterranean Diet, that highlight the taste of any plate. The Mediterranean Diet is more than a way of feed, is a healthy lifestyle. In 2010 it receipt the recognition from UNESCO how Intangible Cultural Heritage of Humanity.
Cook with Olive Oil
Uses for EVOO with every kind of feed
With meat
Marinades, seasoning, sauces. The oil can be used with all types of meat, to grill, to fried or to cook it. Picual oil variety is the best to highlight the taste of serrano ham, cold meat, cured meat and cheese.
With pasta
The oil can use to do your own dough or do marvellous receipts with aromatic oils (with herbs, fruits, seeds...).
Sauces and creams
The most famous cold soups/creams done with olive oil is gazpacho and salmorejo, ones of the icons of Spanish and Mediterranean Diet. But also are know sauces like pesto or green sauce.
Recipes
What are you going to cook?
Varieties of EVOO Arol
Differences, characteristics and how combine them
Royal
This variety produces what is considered to be one of the best groumet oils of the highest quality. It is not one of the most used varieties because despite offering a high and constant production of olives, its olives have a low oil content, but its quality is unquestionable. It has a sweet, smooth flavor, without bitterness and very fruity, in which the fig notes predominate.
Pico-Limon
We find it in the northern Sierra of Seville. Its collection is usually in December. It produces an oil of color between yellow and greenish where the spicy and bitter taste with sweet background stands out. It has notes to different fruits according to the state of ripeness of the fruit; Its aromas, when well ripe, have particular touches of banana peel and green leaf. It owes its name to the resemblance that its beak keeps with that of a lemon.
Temprano
This variety of oil is unusual because most of the production of this type of olive is dedicated to table olives because of its low yield for oil production compared to other varieties. The result is a fine and stable high quality oil, with a pleasant flavor and a certain fruit aroma.
Recommendations
1. Protect the olive oil from light and heat: both factors alterate its composition, deteriorating its texture, flavour and propierties.
2. Keep in closed and hermetic package: oxygen produces the deterioration of olive oil, increasing its sharpness and gives it a rancid taste.
3. Do't burn the oil: if the oil begins to smoke, it is burning. This smoke is potentially carcinogenic and when it's burned it stops being a food and becomes in a toxic residue that can modify non-stick surface of a frying pan.
4. Fry with the same oil no more than 5 times: olive oil is the best frying fat because it enriches the food and can be heated up to 180º without losing its benefits but up to a maximum of 5 times.
5. Three spoons of olive oil at day: recommendable take three spoons of olive oil at day, is equal to 50 gramme of olive oil, being fundamental that at least one of them is taken in fasting, like this, we will obtain all its nutritional virtues.
6. Food for children: The Spanish Asociation of Pediatrics recommends EVOO consumption by children from 6 months for its healthy benefits.
