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| The quality counts |
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With olive oil the right taste is all a question of the right quality. Some of the criteria in this respect are the chemical properties, such as acid content, and sensory properties, which are analysed by experts. The olive oil is allocated to its quality class on the basis of these results:
- Native olive oil extra: (Span.: Aceite de Oliva Virgen Extra) Has an outstanding taste and an acid content of less than 1%. Due to its composition it is suited to frying, cooking, baking, for dressings, with meat, fish and vegetables.
- Native olive oil: (Span.: Aceite de Oliva Virgen) Also has an excellent taste and acid content of less than 2%. It is also suited to the preparation of all kinds of dishes – for instance with cold or warm vegetables, salads, soups, grilled fish and meat.
- Olive oil: (Span.: Aceite de Oliva) Oil of this quality may be extracted and refined with the aid of chemical solvents. In order to improve the taste and attain a natural colour it is often blended with native olive oil. For cost reasons it is often used for deep frying, as well as for cooking, frying and roasting.
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