Delicious Spanish Extra Virgin Olive Oils and more
Olive Oil is a very important part of Spanish cooking and has been around since ancient times, when the Greeks and Phoenicians introduced the olive tree to the Iberian Peninsula. Did you know that today Spain is the top producer of olive oil in the world with one-third of all production worldwide? There are several different harvests throughout the growing period and the time of the harvest affects the flavor of the Olive-Oil. The earlier the harvest, the stronger, greener and more bitter the oilís flavor. The later the harvest, the more buttery and mild the oil will be. Extra-virgin olive oil comes from virgin oil production only, meaning the oil was produced by the use of physical means and without chemical treatment. It contains no more than 0.8% acidity and has superior taste, color and aroma making it excellent for use on salads, added at the table to soups and stews and for dipping. Pure OliveOil on the other hand is a blend of virgin and refined oil and can have more pungent flavors. We prefer to cook with Extra Virgin Olive Oil and you should try it to find out why!