Guide to our olive oils
Why is olive oil the ingredient you need in your diet?
Throughout history, olive oil has been a healthy food and the basis of the Mediterranean diet. Today, that diet is recognized by UNESCO as Intangible Cultural Heritage of Humanity.
Widely used in kitchens around the world for its great versatility. It’s ideal for consuming raw, frying, roasting, sautéing and stewing. When you add it to your dishes, you’re adding its unmistakable aroma and pleasant flavor, creating nuances that can elevate a simple dish to the extraordinary.
Why is olive oil good for your health?
All olive oils are healthy thanks to their high content of oleic acid which help prevent cardiovascular diseases. What’s more, extra virgin olive oil in particular has a high content of polyphenols, which are natural antioxidants with positive effects for your health. Polyphenols help combat free radicals, which translates into protection against degenerative diseases. Among the outstanding benefits of polyphenols are how they help delay cellular ageing.
EVOO also contains vitamins A, D, E and K. These vitamins favor the absorption of minerals like calcium, phosphorous, magnesium and zinc. These materials help maintenance of soft tissue and bone tissue, vision and the immune system. Vitamin E is also recognized as the vitamin of youth thanks to the energy effect against free radicals which cause the ageing of skin cells.
Rich in oleic acid and polyphenols
vitamins A, D, E and K
What are the different olive oils you can find?
From the highest to relatively lowest quality (the lowest quality still being healthier than seed oils) we find the following types of olive oil:
Extra Virgin Olive Oil (EVOO)
Virgin Olive Oil
(intense or light flavor)
Olive Pomace Oil
How is it prepared?
Spain produces more than 50% of the world’s olive oil in just 4 months (from November to February).
Producers deliver their harvest of olives to the mills or almazaras. In turn, the mills deliver the extracted oil to cooperatives who then sell the oil to packagers or refineries depending on the quality of the oil.
Traditionally, packagers are responsible for exporting Spanish olive oil overseas.
an Extra Virgin Olive Oil
Extra Virgin Oil is obtained from perfectly healthy olives during collection. Subsequently, a hygiene process is conducted to eliminate any impurities contained in the oil (such as dust, sand, branches, etc.); the olives are cleaned and pressed in the mill, the pressed mass is beaten, and the oil extracted by spinning.
Once the juice of the fruit has been extracted, the oils are stored appropriately and to guarantee conservation. The oils are filtered and blended to create the coupages (blends of mono-varietal oils) which are the oils to be packaged. They can also be packaged by variety. These are called mono-varietal oils.
In general, five kilos of olives are needed to produce a kilo of oil. However, there are some exceptional cases, such as GOYA® Unico, which use 10 kilos of olives to produce one kilo of olive oil.
Extra Virgin Olive Oil is capable of developing the same aromatic molecules as many other fruits, vegetables and aromatic herbs, like green or ripe olives, tomato, artichoke, asparagus, avocado, pepper, green or ripe apple, banana, pear, strawberry, orange, grapefruit, sweet or bitter almonds, walnuts, fresh cut grass, fig, pine nuts, fennel, basil, rosemary and thyme.
a Virgin Olive Oil
Virgin olive oil is obtained from fruit that is not perfectly healthy and/or that shows some imperfection in one or several of the collection, hygiene, extraction, storage, preparation or packaging phases.
an Olive Oil (intense or light flavor)
When the oil extracted from the mass of pressed olives is not even edible it is called lampante (traditionally used to light oil lamps).
This oil is sent to a refinery where it is refined to make it edible. This process removed bad odors and flavors through thermal, physical and chemical processing. This oil also becomes discolored, and the liquid obtained as a result (insipid and odorless) has extra virgin olive oil added to it to give it a touch of pleasant flavor.
The quantity of extra virgin olive oil added and its intensity will be responsible for the final product brought to market as “intense flavor” or “light flavor”.
an Olive Pomace Oil
From the waste of the mass used to extract virgin olive oils, oil can still be extracted (2% to 4%) by heating the residual mass even further.
The oil is obtained during extraction, it is refined to make it edible and hen a quantity of extra virgin olive oil is added to give a pleasant flavor.
How to choose a good olive oil
The quality of an olive oil makes all the difference when it comes to cooking. That’s why it’s important to choose an olive oil whose quality is guaranteed by international standards, quality seals and awards in international contests.
Of the different types of olive oil, the best is extra virgin olive oil because it is extracted from perfectly healthy olives that conserved its organoleptic qualities.
Just as is the case with wine or coffee, the origin of the olive oil has a profound effect on the quality, aroma or even flavor. Olives cultivated in different terroirs (climate and soil) produce different flavors which can be herbaceous, fruity, spicy or mild. Spain has the best areas to grow quality olives by some distance. These are olive oils regularly classified on the world EVOO index.
What is a coupage?
A coupage is an olive oil that is prepared using a blend of mono-varietal oils. It’s a term used in the olive oil production and packaging sector when an oil is not of a single variety but a blend of at least 2 varieties.
Our extra virgen olive oils
What is the purpose of a mill?
The mills are located near the olive groves. In general, the purpose of a mill is to achieve the best mono-varietal oil using perfectly healthy olives and to conduct similarly perfect extraction and conservation processes.
Once the mill has obtained the high quality extra virgin olive oils, it will present small batches to international contests. The more prizes the oil from a mill wins, the higher its sale price and the more expensive it can be sold to packagers.
The packagers are then responsible for filtering, balancing the oils and producing the coupages before packaging and marketing them. Traditionally, packagers are the ones responsible for exporting olive oil overseas.