About Olive Oil
Is all extra virgin olive oil the same?
The short answer is no - not all extra virgin olive oils are the same!
There are many factors which influence the quality and character of extra virgin olive oil, such as the variety of olives used, the time of harvest, and even the growing conditions. Extra virgin olive oil is an unrefined oil - the highest quality olive oil you can buy - and it’s more to do with the processes involved in production that create the higher quality oil.
Be careful though - not all oils that claim to be extra virgin really are extra virgin! There are very specific standards oil has to meet to bear the “extra virgin” label.
When you purchase La Española Extra Virgin Olive Oil, we guarantee that you are buying authentic olive oil that meets strict extra virgin standards and stays fresh throughout the production process, from the Spanish grove to the table of every Australian home. This allows us to preserve intensity in both flavour and taste.
What is the difference between extra virgin olive oil and pure olive oil?
The difference between extra virgin olive oil and pure olive oil is simply down to how the olives are processed. That’s right - it’s nothing to do with the colour!
Once our olives have been harvested, they undergo a cold extraction process to obtain La Española Extra Virgin Olive Oil. This extraction method gives the oil a lower level of acidity, which is what makes it perfect for dressing or seasoning.
La Española Pure Olive Oil is the perfect blend of virgin olive oil and refined oil, mixed and obtained without the need to add any solvents. This oil is ideal for cooking because it has a more neutral taste and a higher smoking point, that is, it can cook at higher temperatures before beginning to smoke. The higher the smoking point the more ideal the oil for cooking, roasting or grilling.
Does olive oil improve with age as with wine?
Olive oil, like all natural fruit juices, starts deteriorating in quality after it is made. So, olive oil is better for you and better quality when you use it soon after production. The fresher the oil and the higher the quality, the more healthy properties it has. This is also why olive oil should be kept away from heat, and why exposure to light and air should be minimised.
Does the color of the oil determine its quality or flavour?
The idea that green olive oil is better-tasting and higher quality is a myth. It’s simply down to the variety of olives used to produce the oil that determines its color, or the ripeness at time of harvest. Unripe olives create greener oil and ripe, purple-black olives produce golden-toned oil. If an olive oil is more green, it does not necessarily indicate that the oil is of a better quality.