Cold-pressed olive oil of the first quality native extra!

Always use cold-pressed olive oil to refine the food, because it contains the healthy nutrients of the fresh olive and many flavors!

Olive Oil Parqueoliva serie Oro 500ml - Olive oil - Almazaras de la SubbeticaOlive Oil Parqueoliva serie Oro 500ml - Olive oil - Almazaras de la Subbetica 2
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    3 Reviews
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        8423397141101
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          8423397141316
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            8423397141019
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            Olive Oil Parqueoliva DOP Priego de Córdoba 5 L - Olive oil - Almazaras de la Subbetica
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              • Pack
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              Olive Oil Parqueoliva serie Oro 3 Liter Canister - Olive oil - Almazaras de la SubbeticaOlive Oil Parqueoliva serie Oro 3 Liter Canister - Olive oil - Almazaras de la Subbetica 2
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                Olive Oil Knolive Epicure 500 ml - Olive oil - KnoliveOlive Oil Knolive Epicure 500 ml - Olive oil - Knolive 2
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                  8437014530254
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                    Olive Oil Knolive Hojiblanca 500 ml - Olive oil - KnoliveOlive Oil Knolive Hojiblanca 500 ml - Olive oil - Knolive 2
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                        8436558712058
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                        Discover the exceptional Knolive Picudo olive oil , produced in the picturesque region of Priego de Córdoba, Andalusia. This premium olive oil is obtained from the rare Picudo olive, which is prized for its delicate aromas and unique taste. Knolive stands for the highest quality and passion, which is reflected in every drop of this fine olive oil.
                        Olive Oil Knolive Set Epicure, Hojiblanca, Picudo 500 ml - Olive oil - KnoliveOlive Oil Knolive Set Epicure, Hojiblanca, Picudo 500 ml - Olive oil - Knolive 2
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                        Experience the variety and excellence of the best olive oils from Andalusia with the Knolive Olive Oil Set . This exclusive set contains three outstanding varieties: Knolive Epicure , Knolive Hojiblanca and Knolive Picudo . Each bottle is the result of careful selection and traditional production in the renowned region of Priego de Córdoba, Spain. Knolive...
                        Olive Oil Almaoliva Gran Seleccion 500ml - Olive oil - Almazaras de la SubbeticaOlive Oil Almaoliva Gran Seleccion 500ml - Olive oil - Almazaras de la Subbetica 2
                        • On sale!
                        • -€2.00
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                        €10.71 €12.71
                        Almaoliva Gran Selección olive oil is an exclusive assemblage of the best olive varieties in Andalusia: Picudo, Picual and Hojiblanca. This unique combination brings together the best of each olive and creates an olive oil of exceptional quality that will delight both connoisseurs and gourmets. Produced in the renowned region of Priego de Córdoba, this...
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                        • On sale!
                        • New
                        In stock
                        €13.93
                        Experience the Almaoliva Gran Selección in its purest form - a naturally cloudy, unfiltered olive oil that is bottled immediately after pressing. This extra virgin olive oil is made from hand-picked olives and embodies the freshness and quality of the first harvest. With its intense aroma and full flavor, it is the ideal olive oil for gourmets who...

                        Cold-pressed olive oil, healthy and flavorful

                        Whether all the wonderful aromas of the fresh olive are contained in the finished olive oil depends, among other things, on the pressing temperature. It is generally known that the lower the production temperature for olive oil, the better it tastes. Many consumers therefore look for the inscription: “cold-pressed olive oil” when buying a high-quality olive oil. We will explain what this labeling is all about further down in the text. If you don't want to read that far, let me tell you: If you are looking for a delicious and healthy olive oil of first-class quality, you are definitely in the right place in this category. Cold-pressed olive oil is ideal for refining homemade delicacies.

                        You probably already know that many healthy nutrients, including various vitamins, are sensitive to heat. And many flavors are also destroyed by intense heat. With olive oil, which we use to complement numerous dishes on the one hand because of its health value and on the other hand because of its incomparable taste, this is already noticeable when it is heated to around 30 degrees: If the olive mash is heated to more than 32 degrees Celsius during production, it works a large part of the wonderful aromas are lost and the quality of the finished olive oil is noticeably lower.

                        On the other hand, if the temperature during pressing is below 20 degrees Celsius, so much oil remains in the olive pomace that the yield is hardly worth it. Nevertheless, the cooler the olive pulp is kept during pressing, the higher the quality of the resulting olive oil. And because a top quality extra virgin oil can always come up with many fresh scents and aromas, it is obvious that olive oils of 1 A quality are always cold-pressed or cold-extracted olive oils.

                        Quality class: cold-pressed olive oil

                        To get straight to the point: the quality class "cold-pressed olive oil" does not exist. Because with the olive oil that you can buy in the shop, a distinction is made between the following quality classes:

                        1. Extra virgin olive oil (= extra virgin olive oil)
                        2. Olive oil Virgen (= virgin olive oil)
                        3. Olive oil (no additive)
                        4. Refined olive oil

                        Cold pressed olive oil

                        Nevertheless, the additional note "cold-pressed olive oil" or "cold-extracted olive oil" can be found on many olive oil bottles. The manufacturer adds this additional designation to draw the customer's attention to the fact that it is a healthy and aromatic olive oil. Because, as already mentioned, important nutrients and aromas are lost at temperatures above 30 degrees. To ensure that the term "cold-pressed" is not misused, the EU has issued the following regulation:

                        The addition "cold-pressed olive oil" may only be applied to the label of the olive oil bottle if the temperature of 27 degrees Celsius is not exceeded during the manufacturing process.

                        Nevertheless, the quality designation virgin olive oil or extra virgin olive oil for the best grades does not explicitly depend on compliance with the temperature limit of 27 degrees. However, because a higher temperature during olive oil production inevitably leads to a loss of quality, you can assume that the top oils that you will find in this category at spanish-oil are cold-pressed.

                        Spanish olive oil

                        Cold-pressed olive oil for frying

                        Because it is not possible to press all the oil out of the olive at lower temperatures, the oil yield is lower and the cold-pressed oil is therefore somewhat more expensive. So of course it would be a shame if you spent more money to get a tasty and healthy oil and then nullified that benefit yourself. Because it is not only during the production process that olive oil loses nutrients and aromas when heated.

                        Even if you use the oil for frying or baking in the kitchen, its benefits will diminish. In addition, a cold-pressed olive oil is not quite as stable as the refined oil. That means it must not be heated above 180 degrees. If you heat the cold-extracted, high-quality olive oil to over 180 degrees, it starts to smoke (= smoke point). Toxic substances are formed which, if you continue to use the smoking oil, pass into your food.

                        Now don't be alarmed if you've already used extra virgin olive oil for baking or frying. Even if the oven often has to be set above 180 degrees, this does not mean that the olive oil will reach this temperature. Because the oil is cooled at the same time by water-containing foods such as meat, vegetables or cake batter. So there is nothing wrong with using the cold-pressed olive oil for frying and baking. However, you should be aware that it loses many of its aromas and nutrients by doing so.

                        Cold-pressed olive oil for refinement

                        If you want to eat healthy and get all the benefits of extra virgin olive oil, use the delicious oil raw. Do as the Spaniards do and only add cold-extracted, high-quality extra virgin olive oil to your food after it has been cooked. The following dishes are ideal for using extra virgin olive oil:

                        • cold sauces, such as alioli or mayonnaise
                        • cold soups, such as gazpacho
                        • Grilled vegetables, such as aubergines or zucchini
                        • fresh sheep's or goat's cheese
                        • any kind of mixed salad
                        • Seafood
                        • Baked or grilled fish
                        • Pasta dishes
                        • Pizza

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