Used since time immemorial as a culinary ingredient, olive oil has been “rediscovered”, having become one of the pillars of modern and healthy cuisine. Its consumption is not confined to the producing regions, and today spreads to countries as far away as Japan or Australia.
Olive oil gives flavor, aroma and color, integrates foods, personalizes and identifies a dish.
When choosing an oil, remember:
From the acidity of olive oil as this is not directly related to its taste. the acidity is related to the phytosanitary state of the olives, while the taste, olive oil's color and smell is given by small compounds called compounds minors.
The color of olive oil as this is not related to quality. Greener oils are from greener olives while yellower oils are from more mature olives.
And you must remember that:
the oil starts deterioration processes from the moment it is extracted, therefore it does not must store it for very long periods of time.
Within the wide range of olive oils currently available on the market, you should choose the olive oil according to its culinary use and your personal taste, and the types available they are:
Extra Virgin Olive Oil: Superior quality olive oil, with an intense taste and smell of healthy olives. It does not show any organoleptic defect. Acidity equal to or less than 0.8%. Suitable for direct consumption and ideal for seasoning raw. Extra virgin olive oils with a milder flavor are ideal for dressing salads and foods with a milder flavor, as well as for confectionery. On the other hand, extra virgin olive oils with a more intense flavor go better with foods with a stronger flavor and can be used to make some sauces.
Virgin Olive Oil: Good quality olive oil, with the taste and smell of healthy olives. Acidity equal to or less than 2%. Suitable for direct consumption and suitable for roasts, soups, stews or marinades.
Olive oil – contains refined olive oil and virgin olive oil: It is refined olive oil, enriched with virgin olive oil, aromatic and fruity, with an acidity level equal to or less than 1.0%. It is ideal for frying due to its high resistance to high temperatures. It is cheaper, maintains the nutritional value of olive oil and has a very high smoke point, which allows you to increase its number of uses. In addition, it forms a crust on the surface of the food, which prevents the oil from penetrating into the interior of the food. With the use of olive oil for frying, drier and more appetizing fried foods are obtained.” Source: Oil´s House