Olive oil is a liquid fat obtained from olives, used mainly as a food or condiment. It is usually used to prepare dishes in the kitchen, for frying or as a dressing on foods such as salads. It is also used with foods eaten cold. When it is not affected by heat, its flavour is stronger. It can also be used for sautéing. It is also used to make cosmetics, pharmaceutical products and soaps, as fuel for traditional oil lamps, and it has additional uses in some religions. It is closely linked to the Mediterranean diet and has countless benefits for our health.
Olive oil is used as a food in the kitchen.
The oil is produced by pressing whole olives and is used for cooking, whether for frying or as an accompaniment, and provides 9 kcal per gram. Our body uses it for energy and to build cell membranes. It is also associated with the «Mediterranean diet» for its many health benefits.
In the kitchen we can use it to:
- • Dressing and seasoning meat or salads.
- • As an ingredient for making sauces: mayonnaise, alioli or vinaigrette, for example.
- • For frying other foods such as meat, fish, potatoes, croquettes… foods very typical of Mediterranean countries.
- • Olive oil is also used as a substitute for butter and is usually eaten raw at breakfast with toast.
- • Olive oil also works as a preservative, since bacteria and microorganisms do not multiply in it as they do in water or milk.
- • Olive oil is also used to make desserts such as sweets, biscuits or sponge cakes, so that they are healthier than if they had been made with butter
Olive oil is not only used in the kitchen; it is also used in cosmetics, pharmaceutical products and soaps, as fuel for traditional oil lamps, and it has additional uses in some religions.
There are also many types of olive oil depending on the condition of the olive and the amount of chemicals involved. (Differences between olive oil and extra virgin oil.)
Types of extra virgin olive oil
In the Aceites La Matilla online shop we offer different varieties of extra virgin olive oil, but there are more than 250 types of extra virgin olive oil in the world, some of them classed as gourmet olive oil. In our country, Arbequina, Cornicabra, Hojiblanca and Picual stand out.
- • Arbequina: An extra virgin oil with subtle, fruity notes. This type of olive oil is used with fish or seafood, fruit salads, toast and pastry doughs to make all kinds of sweets and desserts.
- • Cornicabra: Cornicabra olive oil has apple aromas and a slightly peppery flavour, so it is used for gentle frying and in roasts of lamb, suckling pig or turkey.
- • Hojiblanca: It has a rich range of aromas, enhances oily fish and is perfect for carpaccios, mild salads, vinaigrettes or pasta.
- • Picual: The most intense type of extra virgin olive oil. It has bitter and peppery notes and is used to pair with ham, cured meats, cheeses or slow-cooked stews.
