Frequently asked questions about olive oil
What is Olive Oil?
Olive oil is a type of vegetable oil made from the fruit (olives) of the olive tree. Olives fall under the collective name of stone fruits.
Olive oil can be used as a cooking oil, as a dressing for salads and other dishes. It is also wonderful to dip a loaf of bread in a little (sea) salt and eat it immediately.
What are the health benefits of olive oil?
Olive oil has a number of health benefits, including high
content of monounsaturated fats. According to European Union health claims, this can help lower cholesterol levels and reduce the risk of cardiovascular disease. It also contains antioxidants that may have health benefits.
Read more about this at:
What is the difference between extra virgin olive oil and regular olive oil?
Extra virgin olive oil is made from cold-pressed olives, while regular olive oil is a mixture of both cold-pressed and processed olive oils.
The quality of extra virgin olive oil is therefore often of a higher quality, with a more robust taste and a higher content of antioxidants.
The olive oils I sell are all extra virgin and of the highest quality.
How do you store olive oil?
Olive oil is best stored in a cool dark place away from heat and light. Light and heat don't do the olive oil much good.
At home it can be kept in the kitchen cupboard or in the fridge. When it is in the refrigerator, the olive oil can thicken, but when it is back to temperature it will regain its normal structure.
Therefore, when you buy olive oil, avoid olive oil that is packaged in transparent bottles. All that time on the shelf, the olive oil will not have done any good due to the light and temperature.
How do you use olive oil in cooking?
Olive oil is a versatile cooking oil that can be used for many different types of dishes, such as: baking, frying, grilling and roasting. It can also be used as a good base for dressings and marinades.
Can olive oil go bad?
Yes; olive oil can spoil. Especially when it is not kept or stored properly. See also "How do you store olive oil?"
Signs that olive oil has gone bad include: a rancid or foul smell, a change in color, or a thick or sticky consistency of the olive oil.
But don't throw away your olive oil when the best before date has been reached and pay attention to these aspects.
How do you know if olive oil is of good quality?
There are several ways to determine the quality of olive oil:
- Smell the olive oil: Good quality olive oil should have a fresh, fruity scent. If the smell is rancid or sour, it could be a sign that the olive oil has gone bad or is of low quality.
- Taste the olive oil: the Picual olive has a high amount of antioxidants and polyphenols that make it feel bitter and peppery in the throat. The young olive oil from the early harvest should taste green and fruity.
- Check the labeling: The label of the olive oil should state what type of olive oil it is, such as extra virgin, virgin or pure. Extra virgin olive oil is of the highest quality and is made from pure, cold-pressed olives. In addition, pay attention to the acidity of the olive oil, which must be less than 0.8% with extra virgin olive oil. The olive oil I sell has an acidity below 0.3%
What is the smoke point of olive oil?
The smoke point of olive oil is the temperature at which the oil begins to break down and produce smoke. The smoke point of olive oil is generally between 160-210°C. The olive oil that I sell is made from picual olives, because of the presence of antioxidants, this is seen as high-quality olive oil and can be cooked well with it.
Can olive oil be used for frying?
Yes, olive oil can be used for frying. Olive oil has a smoke point of between 160-210°C, which means it can break and produce smoke when exposed to high temperatures.
When you use olive oil for frying, it is advisable to keep the oil at a lower temperature and to ensure that the food you are frying does not absorb too much oil.
It is also advisable to regularly replace the oil with new olive oil to prevent it from burning or giving a bad taste to the food. Therefore, change it at least every 2 or 3 weeks.
Why is the early harvest olive oil more expensive than the regular harvest?
I often get asked why Verde Segura , Saqura and Arte Oleum are more expensive than traditional olive oils such as Oro de Genave .
These olive oils are from an early harvest that runs from mid-October to November. The olives are not yet fully grown, not yet ripe and still green in color. I compare that to tomatoes; when tomatoes are not yet ripe, they are green in color. As the tomatoes ripen they get their red color.
With olive oil, the result of this is that the olives have even higher amounts of antioxidants and polyphenols and get a nice fresh taste.
The downside is that because they are not yet fully grown; twice as many olives are needed to make olive oil. For example, for the olive oils of the early harvest, no less than 8 to 10 kilos of olives are needed to produce 1 liter of olive oil. This naturally makes the price of this olive oil more expensive than traditional olive oil.
Is cooking with olive oil healthy?
Yes, cooking with olive oil is healthier than cooking with (frying) butter from a health perspective.
Olive oil consists largely of unsaturated fatty acids, which can have a beneficial effect on the heart. Butter consists mainly of saturated fats, which can contribute to an increased risk of cardiovascular disease.
In addition, olive oil is richer in antioxidants and Omega-3 fatty acids than butter.
Which olive oil for frying?
According to recent studies, extra virgin olive oil is the best for baking.
I have come across various articles on the internet that indicate whether or not it is good to bake with extra virgin olive oil. Recent scientific research in Australia published by Modern Olives Laboratory Services in the ACTA Scientific Nutritional Health .
This research shows that extra virgin olive oil remains the most stable due to the large amounts of antioxidants.
However, my advice is not to cook with the most expensive extra virgin olive oil, which I think is a shame because of the complex flavors. I therefore recommend using the Oro de Genave as olive oil for cooking.