Vallejo gourmet extra virgin olive oil of the picual variety has received the Gold Medal at the Olive Japan 2022 International Contest.
On many occasions, when tasting an olive oil, we notice a certain bitter taste and itching on the palate, sensations that increase depending on the type of oil we taste. But, why is one oil more pungent or bitter than another?
The amount of extra virgin olive oil that is produced in a harvest depends on the output of the olive.
Vallejo extra virgin olive oil of the picual variety has received the Gold Medal at the Olive Oil Award Zurich 2022.
How many times did you wonder if it is good to fry with olive oil? Despite being the basic fat in the Mediterranean Diet, the belief that it is not the best option for frying is widespread.
Extra virgin olive oil is a 100% natural product, characterized by its high content of fatty acids, vitamins and polyphenols. Therefore, it is not surprising that it is an essential ingredient when we talk about taking care of skin.
The elaboration of olive oil is carried out in mills. It is a slow process, in which we pay attention even to the smallest detail, in order to avoid altering the quality of olives. To learn a little more about Spanish culture and traditions, we show you how olive oil is made at Aceites Vallejo.
Aceites Vallejo starts the 2021-2022 campaign with the professional advice of an external company expert in obtaining high-end oils. The harvest began with the early harvest at the Jabalquinto farm (Jaén), where the early harvest Encinas de Monte Quinto extra virgin olive oil is produced.
At this time of the year, olive farmers are preparing the olive harvest, if they haven’t already started. Depending on the geographical area, the olive harvest may be delayed or advanced, although it is not the only determining factor.
Our kitchen can be the place where our creativity is triggered preparing and creating different dishes with a unique and special touch. We are lucky that it is the olive oil that accompanies, to a large extent, the dishes of our Mediterranean cuisine.
Olive oil is the only vegetable fat that can be consumed as a 100% natural juice, in this case, made of olives. However, we can find different classifications when it comes to olive oil.
Already in Ancient Egypt or in classical Rome, citizens used olive oil as an ointment and balm to improve the appearance of their skin and hair.
Over time, olive oil has gradually acquired the relevance that it has nowadays. Although the applications of olive oil have changed through time, its use in food has always prevailed.
If you use extra virgin olive oil for your recipes, the result will be more tasty and fluffier.
If there is one crucial moment for the Olive tree that determines the following year's harvest, it is the flowering phase. This stage, when the olive tree is covered with flowers, is worth admiring, but it is also the most critical part of the process.
The Vallejo Picual variety extra virgin olive oil has been awarded the Silver Medal at the Zurich Olive Oil Awards 2021. This year, the awards have evaluated a total of 137 participants from 10 countries across the European Union. In this edition, a total of 41 Spanish oils took part.
Extra virgin olive oil offers a multitude of benefits for our body. This is partly due to polyphenols, a group of micronutrients present in most foods of plant origin, such as strawberries, nuts and wheat.
You may know that extra virgin olive oil is largely made up of a macronutrient called lipid or fat, an element with a high concentration of calories as it is made up of 100% fat; more specifically: 9 calories for every gram consumed. Other nutrients such as carbohydrates or proteins account for only 4 calories for every gram consumed. These specific features are found in extra virgin olive oil when it does not contain impurities, which are removed during the production process at the oil filtering stage.
