Types of olive oil

I would almost say that olive oil is not lacking in any house in Spain, because it is a matter of tradition that we have inherited from our grandmothers. Olive oil is called liquid oil, but recently when we arrive at the supermarket to buy it, we find ourselves in a hurry as in the yogurt fridge, because there are so many varieties that we do not know which one to choose. .

Today we are going to talk about the different types of olive oil and their uses in cooking. Before we know the extra virgin is the best, but inside the extra virgin we can find: the picual, the cornicaba and the arbequina.

The taste of these virgin olive oils is appreciated raw, while enjoying lightly salted toast. Olive oil is perfect for cooking because it supports high temperatures very well without modifying them.

extra virgin olive oil

The picual olive variety is cultivated in Spain, especially in Andalusia, in the province of Jaén. it’s an oil very rich in polyphenols which gives it its stability in the kitchen. It tastes spicy, bitter, and fruity and is a great way to have toast, make salads, or cream. It is also ideal for rice dishes, fried foods or stews.

Extra virgin olive oil from cornicaba

This variety of olive is mainly cultivated in the Midlands, particularly in the mountains of Toledo. It is a very resistant tree perfectly adapted to the cold winters and the hot summers of the climate of Castilla-La Mancha. The olive that bears this name has a horn shape, which is why it bears this name. He is oil with fresh and spicy flavors and widely used in frying short and quick and for stir-fries. This oil is widely used for frying curros and donuts

Extra virgin olive oil Arbequina

Arbequina is the Catalan olive. It is called so because it is produced in the town of Arbeca in Lleida. This olive produces a fruity and sweet oil reminiscent of almonds. It is a fresh and slightly bitter oil. Widely used in cold dishes such as marinades and sauces like aioli, salad dressings and pickles

Tips for storing olive oil in the kitchen

  • It must be kept closed to preserve all of its property
  • While frying, wait for the oil to heat up to 180º so that the fries are juicy and crisp.
  • In salads, it is best to apply the oil at the last minute so that the ingredients are not filled with oil.