Factors such as the degree of acidity, its peroxide value and/or the K232 and K270 factors of olive oil.
We all know that heat and oil is a bad combination. So, what is the maximum temperature in the use of olive oil?
Nowadays, we cannot deny the protective role that extra virgin olive oil plays against some types of cancer, especially against breast cancer.
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?
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.
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.
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.
