Factors such as the degree of acidity, its peroxide value and/or the K232 and K270 factors of olive oil.
Spain is the largest producer of olive oil in the world and one of the countries in which this product, extra virgin olive oil, is the king of the kitchen. However, this is not the usual in all the countries of the European Union or outside.
The amount of extra virgin olive oil that is produced in a harvest depends on the output of the olive.
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,
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.
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.
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