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.
