How to describe EVOO: fruitiness, bitterness, pungency, aromas and balance
Simple vocabulary for tasting EVOO and distinguishing fruitiness, bitterness, pungency, intensity and balance without confusing them with acidity.
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48 artículosArticles about Oils
Olive oil packaging: glass, tin, PET and bag-in-box, which suits each use
A practical comparison of glass, tin, PET and bag-in-box for EVOO: light and oxygen protection, convenience, size and consumption rate.
Read the articlePriego de Córdoba PDO: varieties, EVOO profile and how to identify it
Picuda, Hojiblanca and Picual in mountain olive groves: what characterises the Priego de Córdoba PDO and how to read its oils.
Read the articleBaena PDO: varieties, EVOO profile and how to identify it
Why Baena is an especially multi-varietal PDO, which varieties appear in its specification and how to understand its profile without expecting one single flavour.
Read the articleOlive oil designations of origin in Spain: what they guarantee and how to read them
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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How many calories are in olive oil? Per tablespoon and 100 g
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 nutrients does extra virgin olive oil contain?
What EVOO really provides: monounsaturated fats, oleic acid, vitamin E, polyphenols and other compounds, plus what nutrition labels do not show.
Read the articleWhat are olive oil polyphenols?
What EVOO polyphenols are, which compounds olive oil contains, how they relate to stability, bitterness and pungency, and why levels vary.
Read the articleWhat is oleic acid and how much does olive oil contain?
What 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 articleWhat antioxidants does extra virgin olive oil contain?
Polyphenols, vitamin E and other compounds: which antioxidants EVOO contains, how they protect the oil and what causes them to decline.
Read the articleOlive oil in baking: how to replace butter and which EVOO to choose
EVOO 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 articleDoes EVOO lose its properties when heated? What really changes during cooking
Heating EVOO does not suddenly turn it into a “bad” oil, but it does alter aromas and part of its phenolic fraction. Here is what…
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