Wondering which is the best olive oil to eat raw? If you would like to save yourself some reading, just click here and you are sure to get it right! But since we know it may seem rather obvious for us to recommend our own oil, we will explain the reasons objectively!
Which is the best olive oil to eat raw?
If you are not fully immersed in the olive oil world, or you like oil without being a connoisseur, you should know that olive oil has its own classification based on its characteristics and attributes. That's right, my friend: not all oils are the same! But as we want to go deeper into the subject at hand, here is the link to our post on the different types of oil, along with a short summary.
Depending on their acidity range and how they are made, harvested and obtained, they are ranked as more or less valuable in culinary terms or for their impact on our health. The olive oil podium would therefore look like this:
- Extra virgin olive oil (AOVE)
- Virgin olive oil
- Olive oil
So you need to understand that virgin olive oil is not the same as extra virgin olive oil. With us so far? Then let's carry on! What is beyond dispute is that AOVE is considered liquid gold and, therefore, the highest-quality olive oil, both for its health properties and for its culinary properties. So, from the outset, we are clear that the best olive oil to eat raw will be an extra virgin olive oil. But that is not all…
Why eat olive oil raw?
As we have mentioned before, the properties and health benefits of Extra Virgin Olive Oil are countless. For the heart, digestion, inflammation, immunity and more, AOVE is one of the foundation foods of our food pyramid.
But be careful: its properties are not preserved in every circumstance; when exposed to high temperatures some of them lose intensity, or their macronutrients go from healthy to not so healthy. Yes, friends, raw oil contains healthy fats, essential for health and one of the essential macronutrients in our diet. However, when it is exposed to high temperatures (for example when used for frying), those fats become saturated fats, which are the ones that give us the dreaded “spare tyre” and make processed and fried foods the enemies of our figure. Therefore, it is important that, whenever possible (or as a habit), Extra Virgin Olive Oil (and any oil in general) is consumed raw.
Aceites La Matilla: The best olive oil
Now you will ask: why? Don't worry, we are not just blowing our own trumpet; we are simply narrowing things down step by step. For now, we already know that the best olive oil to eat raw must be an AOVE… and ours is! But that is not all. There are different types of Extra Virgin Olive Oil depending on the type of olive used to make them. This explains why some oils are more intense, others more peppery, and why some have a certain bitterness and others don't.
We are not saying other oils are worse than ours, far from it! Rather, our AOVE uses the Arbequina variety, which is known for a fruity, mild, sweet aroma with no bitterness. When eating olive oil raw, ideally it should not have too much body or presence, because it can either be unpleasant on the palate when tasted on its own, or its intensity can mask the nuances of the foods it accompanies. La Matilla olive oil, however, is quite the opposite. A mild, sweet flavour with no bitterness that makes it ideal for eating raw.
Buy the best olive oil online
When we talk about buying the best olive oil, we don't mean to sound arrogant. We obviously love our oil, but at the end of the day it comes down to taste, doesn't it? We rely only on what the various institutions where we are present say, and which rate us as such (if you like, click here and take a look at what they say about us or our awards). In short, if you want to buy the best olive oil online… click this link and visit our shop!
