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.
What a PDO means on olive oil, what it certifies about origin and specification, and how to combine that information with variety, harvest and extra…
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Olive oil provides about 884 kcal per 100 g and around 120 kcal per tablespoon. We explain why all oils are energy-dense, how to estimate…
Read the articleWhat oleic acid is, why it is the main fat in olive oil, how much it can represent and why the percentage varies among EVOOs.
Read the articlePolyphenols, vitamin E and other compounds: which antioxidants EVOO contains, how they protect the oil and what causes them to decline.
Read the articleWhat EVOO really provides: monounsaturated fats, oleic acid, vitamin E, polyphenols and other compounds, plus what nutrition labels do not show.
Read the articleWhat EVOO polyphenols are, which compounds olive oil contains, how they relate to stability, bitterness and pungency, and why levels vary.
Read the articleEVOO works very well in cakes, muffins and many batters, but it does not replace butter in exactly the same way in every recipe. Learn…
Read the articleHeating EVOO does not suddenly turn it into a “bad” oil, but it does alter aromas and part of its phenolic fraction. Here is what…
Read the articleFoam during frying can come from food moisture and starch, loose coating or oil that has been reused too many times. Learn to distinguish temporary…
Read the articleYes, extra virgin olive oil can be used in an air fryer. The key is not eliminating oil altogether but using a small amount, distributing…
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Extra virgin olive oil, refined olive oil, conventional sunflower and high-oleic sunflower do not behave identically in frying. Compare stability, flavour, reuse, temperature and cost.
Read the articleExtra virgin, virgin, refined, lampante, “olive oil” and olive-pomace oil are not interchangeable names. This guide explains all eight EU legal categories, how each is…
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