How to choose a good Extra Virgin olive oil

Gives us vitamin E. This fat-soluble vitamin, is a sensitive vitamin in the light, so the oil must be packaged in dark bottles or keep them in dark places. The function of vitamin is protective, as antioxidant, protects cells against cancer and arteriosclerosis. 12mg of vitamin E a day is recommended.

Also has benefits for our digestive system, ideal for Christmas because they are date we abuse a little at meals. The oil helps in the digestion process and also has an antibacterial effect thanks to the oil polyphenols.

Now, How to choose a good Extra Virgin olive oil? In hypermarkets and supermarkets, we found a variety of olive oils. The first thing we need to know the best oil is that keeps all its properties, i.e., extra virgin olive oil.

This oil has a taste and odor impeccable, intense and flawless, whose degree of acidity is not higher than 0.8 °. It is an oil which comes only squeeze the olives, without any additive.

When we go to buy the oil we have to understand the label, as in all food products. So, as I said before the acidity must be less than 0.8 °. This degree of acidity has nothing to do with the flavor or aroma of the oil. The acidity is a parameter chemical quality, higher worst is oil since acidity is caused by the poor state of the olive, a poor maintenance or bad treatment.

Another factor to consider is the type of olive with which oil has been produced. One of the best-known in Spain is the arbequina from origin of Lleida. It is characterized by its smooth taste and aroma.

Another is the picual, typical olives of Jaén, and one of my favorites. It is an oil of intense green color, with a fruity flavour also intense and at the end of the palate with a pungency and bitterness. Carbonell has an extra virgin olive oil made with this variety and is perfect for dishes of stews and game birds.

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