Buying EVOO in large formats: when a 5-litre container makes sense and how to use it well
A 5-litre EVOO container can lower price per litre and reduce packaging per amount consumed, but it only makes sense if the oil is used…
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Oils
Guides to understanding olive oil and especially extra virgin olive oil: legal categories, olive varieties, producing regions, geographical indications, processing, storage and cooking. This hub brings together comparisons such as Picual versus Arbequina, explanations of acidity, polyphenols, filtration, harvest and packaging, and practical answers about frying, temperature, shelf life or changes in colour and texture. The aim is to help you read a label, separate concepts that are often confused and choose an oil for its real characteristics rather than marketing claims.
Featured guides
- Olive oils of Extremadura: areas, protected origins and varieties
- Olive oils of Córdoba: areas, protected origins, varieties and characteristics
- Olive oil in baking: how to replace butter and which EVOO to choose
- Why does oil foam when frying? Causes and when to worry
- “First cold pressing” vs “cold extraction”: what they really mean on olive oil
- How many calories are in olive oil? Per tablespoon and 100 g
- Extra virgin vs virgin olive oil, olive oil and olive-pomace oil: differences and how to choose
- Can you fry with extra virgin olive oil? Temperature, reuse and which EVOO to choose
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56 articlesArticles about Oils
Olive oil yield: what it means and why it is not the same as oil quality
When growers say olives have a 15, 20 or 25 percent oil yield, they are describing how much oil can potentially be obtained from a…
Read the articleGrower, mill, cooperative and bottler: who does what in olive oil
Grower, olive mill, cooperative and bottler describe different roles. This guide explains who grows the olives, extracts the oil, stores it and puts it on…
Read the articleHow olives are harvested: hand picking, shakers and harvesters
Olives can be harvested by hand or with several mechanised systems. Learn how each method works, why orchard design matters and why speed and fruit…
Read the articleFrom tree to mill: why the time before olive crushing matters
Freshly harvested olives remain biologically active and can deteriorate. Learn why short delays before crushing help protect virgin olive-oil quality.
Read the articleHow extra virgin olive oil is stored at the mill before bottling
Extra virgin olive oil may spend months in bulk storage before bottling. Learn how mills protect it from oxygen, light, heat, sediment and contamination.
Read the articleTwo-phase vs three-phase olive-oil extraction: what changes
Two- and three-phase decanters separate olive paste differently. Learn what streams they produce, how water use differs and why neither system guarantees quality by itself.
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Olive oils of Extremadura: areas, protected origins and varieties
A guide to olive oils from Extremadura: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
Read the articleOlive oils of Catalonia and Aragon: areas, protected origins and varieties
A guide to olive oils from Cataluña y Aragón: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
Read the articleWhy two olive oils from the same cultivar can taste different: origin, harvest and processing
Cultivar alone does not determine EVOO flavour: climate, soil, altitude, ripeness, water, milling, extraction, filtration and storage can change it profoundly.
Read the articleSpain's main olive-oil producing areas: how EVOO changes with origin
A guide to olive oils from España: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
Read the articleOlive oils of Andalusia: production areas, PDOs, varieties and flavour profiles
A guide to olive oils from Andalucía: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
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