Taking a spoonful of olive oil on an empty stomach has been a “home remedy” applied by many of our parents and grandparents for years, at least in the main olive oil producing areas of Spain. What does science say about the benefits of taking extra virgin olive oil on a daily basis? Is it good to take a spoonful of olive oil on an empty stomach? How much olive oil is recommended to take every day? Benefits of extra virgin olive oil according to science and medicine The first thing to clarify is that there is no recognised contraindication to taking olive oil on an empty stomach or or during me ..read more

Let’s review some questions about unfiltered olive oil and how it differs from filtered olive oil, for example: Is cloudy unfiltered olive oil good? Can unfiltered olive oil be used for cooking? How long does unfiltered extra virgin olive oil keep for? These are questions that we receive from many consumers, now that unfiltered olive oil is once again in fashion and can even be found in large supermarkets. But be careful, unfiltered olive oil is a delicate product and it tends to spoil easily with heat and direct light in traditional shops. UNFILTERED olive oil, why is it cloudy? Like freshly ..read more

Cold-pressed Extra Virgin Olive Oil, or rather “cold extraction”, often recommended by doctors, is normally the best quality EVOO obtained from the first olives of the harvest by means of a mechanical process of first cold pressing at less than 27ºC. We are going to see in detail how this process is carried out both in an artisanal and industrial way, and what are the benefits of cold extracted olive oil. Cold-pressed extra virgin olive oil = Superior category olive oil obtained directly from olives and solely by mechanical means at low temperatures (below 27ºC). Cold pressed vs. cold extrac ..read more

EVOO stands for Extra Virgin Olive Oil, in general terms, the highest quality olive oil that we produce in our own mill. According to the current European regulations about olive oil, in order for an olive oil to be labelled as extra virgin, first of all it must be an olive oil obtained directly from olives only by mechanical means, and secondly it must not exceed a free fatty acid content of 0.8%. However, the acidity of a top quality EVOO is usually no more than 0.3%, and it must also pass a very demanding tasting panel, which simply means that its quality is superior to that of a “normal” e ..read more