Most of the Olive Oil comes from Spain, as –by far- the biggest producer with almost half of the world’s production. If you want to know where your Olive Oil comes from carefully read information on the labels as you will find different texts that may be quite tricky.
“Packed in XXXX” , means that the product has been packed in that country but the oil inside could be of different countries and most probably not from the country where it is packed.
“Product of XXXX”. In Ondoliva Olive Oils we really treat our consumers seriously so we avoid confusions. We are proud to say that our Olive Oils are always guaranteed to be 100% ORIGIN SPAIN. No confusion, no trick.
Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits to human health.
Extra virgin olive oils offer even more: a world of fruity-bitter tastes that chefs are capturing to elevates dishes to a level they never thought possible.
After olives are picked and washed, they’re crushed – sometimes between two big stones, but now more commonly by steel blades.
The resulting paste is stirred to release the oil droplets in a process called maceration, before being spun in a centrifuge to pull out the oil and water. After the water is removed, what is left is olive oil.
REFINED OILS: Only about 30 percent of all olive oil production ends at extracting the oil from the olives. Refining involved using solvents and high heat to neutralize the tastes of the oil.
This allows producers to use olives that are not in the best condition, and blend from oils from a wide variety of sources (even countries) because the bad tastes resulting from oxidized olives and the mass production process are chemically removed. When you see “Pure Olive Oil” at the store, or a bottle that says simply “Olive Oil,” these are refined.
EXTRA VIRGIN OLIVE OIL: An unrefined olive oil that exhibits nice fruity flavours, has no taste “defects” and meets certain benchmarks in its chemical composition can be called “extra virgin.
In extra virgin olive oils, the tastes of the fruit is intact, and its quality reflects the great care along the entire production process. Extra virgin olive oils have higher amounts of nutrients and therefore provide greater health benefits.
There are a number of significant scientific studies showing the benefits of some foods which include olive oil. Replace other fats like butter with at least two tablespoons of extra virgin olive oil every day, eat lots of veggies and go for a walk, medical journals around the world suggest that.
There are two 500ML bottles on the store shelf: one is priced $ 12.99, and the other is $ 29.99. How can that be? Like wine, there are a lot of factors that go into the price of a bottle of olive oil.
Often it is tied to the production cost: one is from a highly automated, large-scale and efficient producer, while the other might be harvested by hand from trees scattered among steep hills, for example. Prices multiply by the intervention of middlemen along the supply route.
That beautiful packaging adds cost, and if you’re buying olive oil at a souvenir shop in a tourist town, you’re not just buying olive oil (you’re paying someone’s rent). You can purchase good quality olive oil for $12.99, just like your favorite everyday wine, but go ahead and splurge once in a while. You only live once.
Olive oil makes an excellent choice for nearly every kind of cooking. Just remember to choose the proper olive oil type depending on the use you are thinking of. Olive oil is versatile and far healthier than other cooking oil choices for baking, frying and just about everything in your kitchen.
Understanding Olive Oil
Located in the North of Spain, nestled in the green Ebro River Valley, Navarra has enjoyed a long history of olive oil, dating from the days of the Romans.
Since 1950 Ondoliva has gained a well-deserved reputation, offering an outstanding Olive Oil perfectly described by the local farmers with the use of the word “Ondo” which means “Good”.
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