Extra virgin olive oil is made up of pure, cold pressed olives, on the other hand, other oils are made from both processed and pressed oil seeds. When it comes to the comparison of the EVOO with other edible oils, you will always find EVOO 2 steps ahead of all of them. The market is […]
The Taste of Extra Virgin Olive Oil The term ‘extra virgin olive oil’ is used for the highest quality of olive oil. This olive oil is obtained by mechanical extraction from the olive fruit without the use of heat or any chemical solvent. As no chemical or heat treatment is used, so the taste of […]
Extra virgin olive oil is the healthiest fat on earth. Yes! That is true, and this is based on facts. All these facts are scientifically and historically proven. Want to know how and what makes it the healthiest fat on earth? If yes, then you are exactly at the right place. I am going to […]
Olive oil is produced from olives which belongs to Oleacea family. Olive is a traditional tree crop mainly cultivated in the Mediterranean Basin. Generally the oil is obtained by pressing the whole olives into a paste, separating the vegetal liquid from the paste, and then separating water and oil from the liquid. However, there are […]
Pyrenees salad, with fresh olive oil from the Alfar olive oil mill. The salad is seasoned with wild herbs (dried oregano) and salt from the Pyrenees. The salt from the Pyrenees “Sel des Pyrénées” has special characteristics so it has a 10 times higher natural iodine value than sea salt. A delightful dish for the […]
![[:es]Olivas de Oro del Desierto[:en]Fresh olives of Oro del Desierto[:de]Frische Oliven von Oro del Desierto[:]](https://www.spanish-oil.com/blog/wp-content/uploads/2016/10/Enlight1-7-e1475952889864.jpg)
Harvest starts in Oro del Desierto. After a long work during one year with the olive trees, the time is coming for the harvest. The harvest of the still green and beautiful olives starts this days and they are delivered directly to the farm own olive mill of Oro del Desierto. This is the most […]
Researchers have studied the changes that take place in fish lipids and in the oil during frying processes, and have concluded that using extra virgin olive oil is the best choice. Researchers at the UPV/EHU-University of the Basque Country have studied the changes that take place in fish lipids and in the oil during frying […]
On the 28 of February 2016 it will be celebrated in Arróniz the “Día de la Tostada” (“The Olive Oil Toast Day”). Since 2015 this event is included in the list of Spanish Festival of National Interest. During this day it is celebrated the official presentation of the new olive oil of the year from Trujal Mendía which is the most important olive […]
The term “cold pressed olive oil” is related with the temperature at which the extra virgin olive oil (EVOO) has been extracted. The EVOO quality is higher as lower the extraction temperature is. Anyway, this temperature may be always lower than 28ºC. As lower the process temperature of EVOO is, the final product would present […]