Olive Oil in the kitchen
The incomparable flavor of the best oil, oil from olives, converts it also from an endless health source to a very pleasing product from a culinary viewpoint. It is the only natural oil that preserves the scent, color and flavor of the fruit from which it is produced intact, which makes it very useful in all kinds of dishes and completely essential when using it with raw foods. Other oils need to be refined in order to be consumed. During the refining process, they lose their scent, color and flavor due to the chemical components that are required.
Among virgin oils, we have a range of scents and flavors depending on each zone. (Look at our section on origin names, where the flavor and properties of each zone and their oils are explained.) Currently, there is a wide range of this type of oil from all production zones. In our province, the oils from the Picual variety are very suitable. Arbequina, Cornicabra, Picudo and Hojiblanca oils…we offer a wide variety of flavors.
In raw foods, olive oil is the best alternative from a nutritional and culinary perspective. In fried food, where the oil can handle very high temperatures, olive oil is also the safest and healthiest choice. It has been confirmed that in the interior of foods, the temperature remains practically constant at 100 degrees Celsius, until all of the water evaporates from the food. Up until that moment, no fat gets in. However, elevated temperatures in the presence of atmospheric oxygen accentuate the auto-oxidation processes of fat. Several studies have shown that olive oil, due to its intermediate unsaturation and its richness in natural antioxidants (tocopherols and polyphenols), is in an extraordinary position since it requires especially high and prolonged temperatures to produce evident alterations. Recent studies say that olive oil does not seep into the food, but instead remains on the surface, while other fats completely or partially enter into the food.