Gourmet Extra Virgin Olive Oil of early harvest and cold extraction. Known as Premium Oil. It is increasingly used in Spanish cuisine.
EVOO production process
Early harvesting refers to those olives harvested from mid-October to mid-November.
It is carried out with care both in the collection and in the extraction of the oil. The yellowish green colour of the olives indicates that the harvesting season is near. Only through organoleptic analysis through the extraction in avencor can the exact date of harvest be fixed.
As we have said, the production of this oil is done with great care. The reason is that any improperly performed process will cause the fruit or oil to degrade. The economic costs are very high because the amount of extra virgin olive oil produced is less in the month of October than in the month of December.
Oils produced from early harvesting are a delicacy for consumers. They have different types of fruit from herbaceous notes, nuts, green or ripe fruit. The use of these oils in the kitchen will also depend on the type of variety we are talking about. Each one has some characteristic notes, and we have to know how to combine them with the dishes we are preparing.
Types of Olive oil
In Spain, there are more than a hundred varieties of extra virgin olive oils.
There are mainly four that are the most used:
Arbequina Olive Oil: It has a fruity, sweet and fluid aroma and flavour. Its application in cooking is recommended for soft marinades, sauces, cold creams and for desserts that require oil, as well as for pastry doughs as it is a very fluid oil.
Picual olive oil: This type of oil is the most famous and known in Spain. It has a green and bitter fruity aroma and flavour. It is ideal for making salads, meat and game macerated and canned vegetables, cheeses and cecina. Its fresh and herbaceous flavour combines very well with salads.
Cornicabra Olive Oil: Aroma and flavour of green fruit with bitterness and recognisable spiciness. It is recommended to be used raw, for salads; for short and soft fried foods and bakery doughs, also for roasts of lamb, turkey and pork as they enhance their flavour.
Hojiblanca Olive Oil: This variety is used for production and also as an aperitif as a table olive. Aroma and taste of fresh grass with a slight spiciness. It is recommended for use in the kitchen for soft salads, meat and blue fish marinades, vegetable preserves, hot and cold creams and pastas.
Recommendations for the use of olive oil
Those consumers who love spices can find their taste satisfied with the picual, cornicabra and hojiblanca varieties.
These are some recommendations, but each person can use these and other varieties depending on their tastes and preferences. The most important thing is that the oils used are of quality. It is necessary to carry out very well the processes so that an oil is of high range, it is necessary to take great care in the treatment that is given to the fruit and especially in the oil mill. The guarantee of quality is offered in our shop since all the products are tasted every year. So do not hesitate to buy us a good olive oil online.
