TYPES OF OLIVE OIL

1. VIRGIN:

  Extra virgin: Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil. No heat or chemical processes are used. The oil obtained from the first pressing is the only olive oil that can be classified as extra virgin. To be classified as extra virgin, the acidity level of the olive oil can be no greater than 0.8%.

Types of extra virgin olive oil:

A)    MONOVARIETIES (unblended)

   This is olive oil based on a single variety of olive (Arbequina, Hojiblanca, Picual, etc.).

B)    MULTIVARIETIES OR COUPAGES

In the elaboration of these oils, olives of different varieties are used according to the criteria of the manufacturer in order to obtain the same aroma and taste all of the time bor.

C)    PROTECTED DENOMINATION OF ORIGIN (D.O.P.)

Oil obtained, elaborated, and bottled that comes from olives obtained from a specific geographical area according to the specific regulations of each one.

D)    PROTECTED GEOGRAPHICAL INDICATION (I.G.P.)

Oil that in some phase of gathering, elaboration, or bottling is handled in a specific geographical area according to its specific regulations.

-       Virgin: Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.5% to 3.3%. The flavour and aroma of virgin olive oil is of the highest quality. The oil obtained from the first pressing is the only olive oil that can be classified as virgin (or extra virgin, depending on the natural acidity level).

-       Fine Virgin: Virgin olive oil has a maximum acidity of 2% and can be used just like any of the higher grades.

-       Semi-fine virgin: semi-fine olive oil has a maximum acidity level of 3.3%. It has good flavour, but it is less tasty than higher grades.

-       Lampante Virgin: Lampante virgin olive is the lowest grade of virgin olive oil and is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin olive oil is usually shipped to refineries for processing in order to remove the defects.

2. REFINED OLIVE OIL:  refined olive oil is obtained from refining virgin olive oil that has defects. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odour. This "defective" virgin oil is known as "Lampante Virgin Olive Oil" and is not fit for human consumption without additional processing. The lampante virgin olive oil is treated with heat, filtration, and/or chemical processes to produce the refined oil.

Refined oil may be left as is, with no taste or colour, or it may be blended with virgin olive oil to provide some flavour and aroma and sold as "Olive Oil" or "Pure Olive Oil".

3.OLIVE OIL: olive oil is a blend of refined oil and virgin or extra virgin olive oil. Refined oil has no taste or smell, so the virgin or extra virgin olive oil is added to provide both. It usually has a ratio of 85% refined oil to 15% virgin or extra virgin olive oil.  

4. OLIVE POMACE OIL: Up to 90% of the oil is obtained from the olives during the first cold pressing and the remaining 10% is extracted from the residue in refineries that use heat and chemical processes to obtain the oil. The level of acidity may not exceed 1.5% after the refining process. A small quantity of virgin olive oil may be added for flavour and colour. Olive pomace oil is the lowest grade of olive oil approved for human consumption and it is not widely available to the consumer. It is most often used for commercial purposes.

WHY CHOOSE EXTRA VIRGIN OLIVE OIL PICUAL VARIETY?

• Because it is a natural juice which maintains the taste, aroma and properties of the olive.

• For its origin and because it is a tradition that dates back more than two thousand years in a province that is the world´s main producer of olive oil, oil which already had fame in Roman times.

• For the antioxidant properties of the Picual variety, the most common in Jaén, which guarantees stability and preservation over long periods of time.

• Because it is a fundamental ingredient of the healthy-heart of the Mediterranean diet.

• For its gastronomic, dietary and nutritional virtues.

• Because it is the most digestible of all vegetable oils and the only oil that can be consumed uncooked and straight from the bottle.

• Because it maintains its content in vitamins, natural fatty acids and other natural substances with dietary importance.

• Because of its beneficial effects for health as a result of its high content of monounsaturated fatty acids and antioxidants.

• Because it serves to reduce the level of the so called “bad” cholesterol (LDL) and increase the beneficial cholesterol (HDL) thanks to the quantity of oleic acid it contains.

• Because it is specially recommended for infants and the elderly due to the antioxidizing effect of its vitamin E content on cell walls.

SMELL, COLOUR AND TASTE

• With its fruity and fresh fragrance, the picual virgin olive oil is predominated by a slight bitterness, with an intense taste of the olive itself which leaves an exquisite and prolonged aftertaste. This oil tends to have a greenish or yellowy green tone that is easily recognisable.

• Due to higher levels of oleuopeina (an antioxidant polyphenol), picual extra virgin olive oil is more resistant to oxidation, and therefore its stability and conservation over long periods of time are guaranteed. This has been proven by various studies comparing different varieties of olive oil. As a natural stabilizer, it is unique among olive oils.

• The slightly “bitter” and “peppery” flavours of Jaén´s picual extra virgin are positive characteristics of the oil. These flavours are obtained when the oil is produced from olives that are slightly green. These flavours are more intense depending on the variety of olive that is used, and do adversely affect quality in any way.

MEDITERRANEAN DIET

• Extra Virgin Olive Oil forms a fundamental part of the majority of the dishes in the Mediterranean Diet. As a dressing, it facilitates the consumption of other products that are essential to our health, such as vegetables and garden produce. It may be said that Extra Virgin Olive Oil is not only beneficial in and of itself, but also because it enhances other products which would be less appetizing without the oil.

• USING UNCOOKED OIL:

• When used uncooked, extra virgin olive oil provides the aromas, taste and glutinosity that form a part of the only natural oil, and becomes the integrating element of the different components of any exquisite dish.

• As a dressing and a finish for all types of casseroles and roast meats, fish and vegetables, we will use green, fruity virgin oils with intense aromas, thereby providing the perfect touch with a small quantity of the product.

• In sauces such as mayonnaise, creams, and cakes with subtle flavours, we can use oils with less intense flavour produced from softer varieties of olive or the “mature fruits” of any variety, which are less bitter and are not so fruity.

• FRYING WITH OIL

• In general, frying maintains the nutritional value of the food much better than other cooking techniques: the hot fat acts on the food for less time and oxygen is absent during this process. The use of extra virgin olive oil is vital if we want to obtain fried food of the higher quality. More than any other oil, olive oil is capable of withstanding high temperatures without loosing its essential characteristics. It forms a finer and more uniform coat around the food that is being fried, thereby preventing the absorption of more oil which means that the juices are conserved and the main ingredient maintains its flavour.

• As is the case with stir-fries using olive oil, the food does not absorb a lot of oil, given that the high temperatures endured by olive oil causes the surface proteins of the food to coagulate, and prevents their internal juices from escaping.

• In oven roasts and light frying, or any cooking that requires high temperatures, we need to use olive oils with a lot of stability, and this is where picual oil comes into its own.

A HEALTH GUARANTEE: a regular intake of olive oil benefits the body in the following ways:

• Circulatory system: olive oil lowers cholesterol levels and prevents arteriosclerosis and heart disease.

• Digestive system: olive oil improves the operations carried out by the stomach and the pancreas, and has beneficial effects in relation to gastritis, gastro duodenal ulcers and chronic constipation.

• Endocrine system: olive oil improves metabolic functions.

• Bones: olive oil stimulates growth, facilitates the absorption of calcium and bone mineralization and prevents osteoporosis. Due to its high content of vitamins K, A and E, it delays cellular ageing. As a result of its compositional similarity to mother´s milk, it is perfect for preparing baby food.

• Antioxidant properties: olive oil´s high antioxidant content appears to play an important role in the longevity produced by the Mediterranean diet. These antioxidant agents are found in fresh vegetables and fruit.

• Ageing: olive oil appears to have a favourable effect on bone calcification. It aids calcium absorption and plays an important role during growth and in the preservation of osteoporosis. In addition, it has been proven that the amount of extra virgin olive oil that is consumed is proportionately fights against cognitive deterioration resulting from old age, memory loss, mental illness and Alzeihmer´s Disease.

• Cancer: epidemiological studies suggest that Extra Virgin Olive Oil protects against certain malignant tumours (breast cancer, prostate cancer, cancer of womb).

• Skin: Extra virgin olive oil, aside from polyphenols, contains a high percentage of vitamin E, the main source of protection against free radicals that cause cellular oxidation. Thus, it complements therapies used to fight dermatological conditions such as acne, psoriasis and seborrheic eczema. It protects and tones the skin.