Why does olive oil solidify or turn cloudy in the cold? Is it bad?
Extra virgin olive oil can thicken, form crystals or turn cloudy at low temperatures. We explain why it happens, why it is not a quality…
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Oils
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40 artículosArticles about Oils
Can you fry with extra virgin olive oil? Temperature, reuse and which EVOO to choose
Yes, EVOO can be used for frying. The keys are controlling temperature, avoiding visible smoking, filtering carefully before reuse and choosing an oil whose flavour…
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Green fruity and ripe fruity EVOO: what they mean and how to recognise them
“Fruity” does not mean that olive oil tastes like sweet fruit. In professional tasting it describes aromas from sound fresh olives, expressed on a spectrum…
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Olive oil acidity: what it really means and why it is not a sour taste
EVOO acidity is a chemical parameter, not a sour taste. Learn what it measures, how it is interpreted and why a lower number alone is…
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EVOO in a bottle, tin or large container: which package suits your use?
Packaging affects how EVOO is stored and used. We compare bottles, tins and larger containers by protection, size, frequency of use and convenience.
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Does extra virgin olive oil expire? How to tell if EVOO has deteriorated
Extra virgin olive oil rarely goes bad overnight, but its quality does decline over time. Learn what changes, which signs matter and how storage slows…
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How to read an olive oil label: category, origin, harvest and the terms that actually matter
An olive oil label mixes mandatory information, optional details and marketing language. This guide shows how to separate them so you can compare bottles intelligently…
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Early-harvest extra virgin olive oil: what it means, how flavour changes and what to check
“Early harvest” describes when the olives were picked; it is not a separate legal grade of olive oil. Learn how it can influence flavour, why…
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Which extra virgin olive oil to use for frying, cooking, dressing or raw: a practical guide
Not every EVOO behaves the same way in the kitchen. This guide explains how to choose intensity, variety and format for frying, sautéing, roasting, dressing…
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Why good extra virgin olive oil can taste bitter and pungent: what those sensations really mean
Bitterness and pungency are not defects in extra virgin olive oil: they are recognised positive sensory attributes. This guide explains where they come from, why…
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Filtered vs unfiltered extra virgin olive oil: what really changes in flavour, appearance and storage
Filtering does not automatically make an olive oil better or worse. It changes suspended water and particles, appearance and, especially, storage stability. Here is how…
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How to store extra virgin olive oil correctly: light, temperature, oxygen and packaging
Extra virgin olive oil does not improve with age. Light, heat, oxygen and unsuitable packaging accelerate oxidation. This guide explains how to store EVOO better…
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