How to choose Olive oil

The following are the aromas of the most common varieties of olives. 

• Arbequina: Almonds.
• Cornicabra: Sweet, exotic fruits, avocado.
• Hojiblanca: Sweet and fruity, bitter and slightly spicy.

Usage of olive oils depending on the variety.  

• Arbequina: Cold dishes with predominance of the main ingredient, white garlic, gazpachos.
• Cornicabra and hojiblanca: Hot dishes with strong flavors.
• Picual: Sofritos and vegetable dishes.
• Lechin: Game dishes and elaborations with aromatic herbs.

The following are the different types of olive oil marketed nowadays:

• Extra virgin and virgin olive oil. Obtained by either mechanical or physical means at a temperature not higher than  75°F and an acidity degree equal to or less than 1.
• Refined virgin olive oil. Obtained from ordinary virgin and lampante oils that go through a refinement process  to make them  suitable for human  consumption.
  They are not marketed directly to consumers.
• Fine Virgin olive oil. Same elaboration process as the Virgin, only with an acidity degree equal to or less than 2.
• Olive oil. A blend of extra virgin or virgin olive oil and refined olive oil.
• Raw olive-pomace oil. Obtained from the pomace of olives, it needs organic solvents for its extraction.  Not suitable for human consumption.
• Refined olive-pomace oil. Obtained through the refinement process of the olive-pomace oil  to make it suitable for human consumption. Not marketed directly to consumers.
• Olive-pomace olive oil. Blend of extra virgin or Virgin olive oil and refined olive-pomace oil. Suitable for human consumption and marketed to consumers.