During the last few years, I’ve had trouble with my health. So many foods were off-limits for one reason, I wasn’t eating very well. It gives salads a delicious, tangy flavor that goes well with almost any type of vegetable or protein. I tried a 250 ml bottle of EVOO from the company, and I can’t help saying that this oil is awesome.

La Espanola Olive Oil has a rich, natural, and fruity taste. The La Espanola EVOO is made of 100% natural olive juice. It has a spicy flavor. The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil. Another reason for going with this olive is that it is extracted from a cold press, which means it will be 100% pure. Besides, the oil is also great on salads and dips, so I always use it.As a sealed unit, the spray bottle is much more aseptic than some bottles, helping to minimise the amount of bacteria that may enter the bottle and contaminate your lovely olive oil. While bacterial contamination is not a common problem for La Española lovers (thanks to our signature pouring spouts), it is still reassuring to know that you and your family have an extra level of protection should you need it. Cost effective Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils.

Many of your tray bakes, especially vegetable ones, can be made with just a spray of oil – good for Veganuary. Cut some root vegetables, put them in a bowl with some garlic and fresh herbs, give a couple of squirts of oil and mix with your hands. Tip the lot onto a baking tray and roast until tender. Or cook butternut squash this way. Then the new vogue for roasted cauliflower is equally successful using the spray with maybe a teaspoon of harissa or try Delia’s recipe (with a couple of squirts rather than tablespoons of oil). And a spray comes in handy whenever you need to oil a baking tray, or grease a quiche dish, or the bottom of the roasting tin. Ever wanted to seamlessly switch mid-meal prep between spraying, streaming and dripping your olive oil, and all at the touch of a button? Then we have three words for you: Triple. Action. Cap. Gone are the days of faffing around between different bottles, or having to bring in a brush just to ensure even distribution of oil on your dish. Thanks to the handy pressure-sensitive triple-action cap on our versatile spray bottles, you can now flit between applications without breaking your stride! Complete convenienceJust put a few drops in the bath, and rub them on your skin after washing. Or use it as a massage oil to keep your skin looking and feeling great. Greek extra virgin olive oil: Greek olive oil is light green in colour and has a mild flavour. It has a peppery taste and comes from olives grown in the Kalamata region of Greece. Use for drizzling over traditional Greek salad with feta cheese.

I love olive oil, so I was excited to try this brand. My first bottle lasted me a long time, and the taste was great. Flavoured or infused olive oil can be composed of refined oils, pure extra-virgin oils or a combination of both. Aromatics such as garlic, chilli and truffle are steeped in plain oil to produce flavoured variations. Flavoured oils aren’t usually used for frying, but are ideal for finishing dishes and for mixing into things like soup and pasta sauce. This was another reason for choosing olive oil, specifically Le Espanola, as it is quite nutritious and healthy. You can definitely use olive oil for deep frying as it has a smoking point of 180C. Olive oil is often used in Spanish cooking for deep frying. One of the benefits of using olive oil in deep frying is that it can be reused up to 10 times without detriment to the composition of the oil. In comparison to using refined vegetable oils which should only be used up to 4 times. Recipes you can make with Extra Virgin Olive Oil We offer some wonderful Spanish cheeses such as manchego matured for 12 months. But we don’t stop there. If you like manchego, you may enjoy more of Spain’s wonderful cheeses, such as the smoked San Simon or the ever popular Spanish Blue which offers a strong and pungent flavour for blue cheese lovers.This exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO. Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. The company has been producing oil from Spanish olives since 1840, and its commitment to quality and tradition is evident in every bottle. Summing Up

The answer to this question depends on a couple of factors: the type of oil you want and how often you plan on using your olive oil. However, La Espanola Classic Olive Oil may not be made from the first expression of olives. Therefore, it could be less beneficial compared to EVOO. La Espanola Olive Oil Uses Origin – Ideally you want to look for an olive oil that’s been grown, harvested and bottled in one area or a single country. This minimises the risk of getting an olive oil that’s had cheaper oils from other places added to it. For everyday cooking oil, this isn’t a big a concern but for virgin oils claiming to be of the best quality, it’s an important thing to look out for. Olive oil is a natural oil extracted from olives. It is a staple in the Mediterranean, used for cooking, dressing salads, drizzling over finished dishes and more. The best olive oils are always expensive because they are costly to produce. Like wines, they vary with climate, country, area of origin and from year to year. Many different varieties of olive are grown for oil, so the range of oils is wide. They vary in colour, flavour, aroma, consistency and character and come mainly from France, Italy, Spain, and Greece. Store olive oils in a cool, dry place, away from sunlight.But I am recommending the handy olive oil spray format, which is made to the highest quality from Spanish olives, combining refined olive oils and virgin olive oils. Every time you use it, it gives a consistent and measured spray at less than 4 calories, and each bottle should give you 800 sprays. And the cap (which I know looks a bit like those on a shaving mousse) is specially designed to have a triple action – spray, stream and drip which is pressure sensitive. How clever. Three ways to spray (and not pour). Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza. This oil has a light flavor that doesn’t overpower the food and is a healthy alternative to other cooking oils. The oil is made with the standards of EVOO guidelines. Point to be noted, all of their olive oils are an extra virgin.