what is olive oil
Olive oil, the liquid gold in our kitchen that tastes every dish comes from 70% of the Mediterranean. Further specified: 40% from Spain, 3% from Turkey and Greece, 27% from Italy and 0.15% from France. French olive oil is scarcer and therefore relatively expensive, also because the French prefer to keep it themselves.
Olive oil is a vegetable oil that passes through pressing from olives is won. We humans have known for a long time, the oldest data show that this oil already 4000 years BC. was used. Olive oil consists for about 70% mainly of monounsaturated fatty acids and has a high content of vitamin E. The consumption of unsaturated fat has beneficial health effects. Unsaturated fat lowers LDL cholesterol and thus reduces the risk of cardiovascular disease.
Olive oil is available in different types
- From first (cold) pressing (Virgen): This refers to the mechanical method, which means that it is only pressed with pressure. Nothing has been heated and no other means have been used. A most special form of this is ExtraVirgin olive oil virgin olive oil, with high quality olive oil, with a pronounced flavor and an acid content not higher than 0.8%. The commonly used abbreviation for this oil is E.V.O.O .. Olivarera only brings this olive oil on the Dutch market, with an extra low acidity of 0.5%
- Refined: First-aided virgin olive oil that is cleaned with impurities and defects by refining. This process is at the expense of taste.
- Olive oil : The ordinary olive oil with a neutral taste. This oil is a mixture of refined virgin olive oil and olive oil.
- Oil from olive waste : Olives that do not pass the first quality selection because of their size, damage or because they are overripe. This oil is of considerably lesser quality, but due to the processing it is able to obtain the properties of the abovementioned olive oil to a limited extent. Only 30% of all olive oil is Extra Virgin quality. The rest is refined and mixed oil. These differences can be measured, to smell and taste. Especially Extra Virgen olive oil has no taste deviations, a lower acidity (expressed in content of free fatty acids) and gives a fruity taste sensation.
Extra Virgen olive oil is used cold for pasta, salad, vinaigrettes, tapenades and cold sauces. You eat it with a piece of bread and some salt, pepper or tomato. Frying is something that is less suitable for. When heated to high temperature, hazardous substances in E.V.O.O. originated. The more or more it is heated, the more harmful substances are formed. For those who really want to deep-fry in olive oil, it is recommended to use regular olive oil or filter the oil in advance using a coffee filter, for example. The ordinary oil has been treated in such a way that it is better suited for heating, there is no longer any piece of tasteful flesh in it. Because this olive oil consists for the most part of refined oil, it does not change quality and taste in this process. E.V.O.O. is not suitable for this.
Nutritional values of 100 gr Olivarera Extra Virgin Olive Oil
Valores Nutricionales por 100 g
|Valor Energético / Energy||3700Kj/900 Kcal|
|Hidratos de Carbono / Carbohydrates||0 g|
|Grasas / Vet|
Saturadas / Saturated fats
Monoinsaturadas / monounsat. fats
Poliinsaturadas / Multiple benefits. fats
|Protein / Protein||0 g|
|Sal / Salt||0 g|
|Vitamina E / Vitamin E||20 mg|
Olivarera E.V.O.O. 0.5% is directly from Spainavailable in the Netherlands in different quantities.