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Cooking with Extra Virgin Olive Oil

Spanish Extra Virgin Olive Oil is ideal for cooking, confers flavours and aromas to food. In stews and sautés, as with meat and fish, the aroma and flavour of olive oil complements the ingredients used. In roasts, oilve oil is most suitable for is stability and adaptability to high temperatures. The same can be said of grilled, pan-fried and barbecued foods. And the best mayonnaise is made with a fruity extra virgin olive oil.

Extra Virgin Olive Oil (EVOO) is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC).

Another advantage of using olive oil for frying is that, it has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.
The digestibility of heated olive oil does not change even when re-used for frying several times. Olive oil can be re-used more often than others.