Greek extra virgin olive oil: Greek olive oil is light green in colour and has a mild flavour. It has a peppery taste and comes from olives grown in the Kalamata region of Greece. Use for drizzling over traditional Greek salad with feta cheese. Here at La Espanola, we love Mediterranean food and have sourced the finest authentic ingredients from all over the med, including tapas, olive oil, olives, cured meats and much more.

The major applause from the consumers about this oil was its taste and flavor. Though a few also jotted negative points, we found its savor and texture were phenomenal. I tried a 250 ml bottle of EVOO from the company, and I can’t help saying that this oil is awesome. Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza.

This is made with a blend of different olives to maintain a consistent product year on year. These olives are usually harvested later than the first oil. The oil is made with the standards of EVOO guidelines. Point to be noted, all of their olive oils are an extra virgin. It’s a high-quality olive oil made from 100% pure Spanish olives. It has a fruity and smooth texture, perfect for salads, pasta dishes, and other Italian recipes. Olive oil is a natural oil extracted from olives. It is a staple in the Mediterranean, used for cooking, dressing salads, drizzling over finished dishes and more. The best olive oils are always expensive because they are costly to produce. Like wines, they vary with climate, country, area of origin and from year to year. Many different varieties of olive are grown for oil, so the range of oils is wide. They vary in colour, flavour, aroma, consistency and character and come mainly from France, Italy, Spain, and Greece. Store olive oils in a cool, dry place, away from sunlight. Bottle – Exposure to light can speed-up the deterioration of cold-pressed olive oil. That’s why producers tend to distribute extra-virgin oils in dark-coloured or opaque bottles. This doesn’t mean you should avoid light-coloured bottles altogether, but it’s something to keep in mind if you plan on storing your oil for a prolonged period of time. How much should I spend on olive oil?

Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza. Can be used for deep frying if temperatures do not exceed 180 C Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour. Origin – Ideally you want to look for an olive oil that’s been grown, harvested and bottled in one area or a single country. This minimises the risk of getting an olive oil that’s had cheaper oils from other places added to it. For everyday cooking oil, this isn’t a big a concern but for virgin oils claiming to be of the best quality, it’s an important thing to look out for.The resulting points from this discussion are that La Espanola Oil is great in both taste and quality-wise. Plus, the company claims that the oil is certified by USDA organic and GMO-free, so you can be sure you’re getting the best quality product possible. Is La Espanola Olive Oil Pure? This olive oil is best enjoyed with salted, crusty bread or over a classic salad, and should be consumed as soon as possible to make the most of the delicate flavours. Many of your tray bakes, especially vegetable ones, can be made with just a spray of oil – good for Veganuary. Cut some root vegetables, put them in a bowl with some garlic and fresh herbs, give a couple of squirts of oil and mix with your hands. Tip the lot onto a baking tray and roast until tender. Or cook butternut squash this way. Then the new vogue for roasted cauliflower is equally successful using the spray with maybe a teaspoon of harissa or try Delia’s recipe (with a couple of squirts rather than tablespoons of oil). And a spray comes in handy whenever you need to oil a baking tray, or grease a quiche dish, or the bottom of the roasting tin.

The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil.This was another reason for choosing olive oil, specifically Le Espanola, as it is quite nutritious and healthy. We offer some wonderful Spanish cheeses such as manchego matured for 12 months. But we don’t stop there. If you like manchego, you may enjoy more of Spain’s wonderful cheeses, such as the smoked San Simon or the ever popular Spanish Blue which offers a strong and pungent flavour for blue cheese lovers. You can definitely use olive oil for deep frying as it has a smoking point of 180C. Olive oil is often used in Spanish cooking for deep frying. One of the benefits of using olive oil in deep frying is that it can be reused up to 10 times without detriment to the composition of the oil. In comparison to using refined vegetable oils which should only be used up to 4 times. Recipes you can make with Extra Virgin Olive Oil Extra virgin olive oil: This is made from the first cold pressing of olives, and is the highest quality olive oil. It has a strong, fruity flavour, and is great for drizzling over salads and cooked foods, or for dipping bread into. If cooked with the flavour can be altered, so is best not heated. Having said that, this oil comes with monounsaturated fatty acids and antioxidants, making it the first line of choice for heart patients.