LA ESPAÑOLA - Olive Oil Made from 100% Spanish Olives. 200 ml Spray

Product Information

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. Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour. Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza. Can be used for deep frying if temperatures do not exceed 180 C That’s easy for you to ‘spray’...No, it really is! Our new spray bottles have been specially designed to be as ergonomic and intuitive as possible, making your time in the kitchen even more comfortable. It’s even great outside of the kitchen too, thanks to a new protective cap. Practical and portable (and perfect for picnics!) you can now enjoy La Española olive oils wherever you go! Hygienic and healthy A strong, spicy finish doesn’t mean an olive oil is bad or off, but a stale or bitter taste indicates that the oil is past its best. While old olive oil won’t harm you, it isn’t very pleasant to consume and should be avoided.

Plus, the company claims that the oil is certified by USDA organic and GMO-free, so you can be sure you’re getting the best quality product possible. Is La Espanola Olive Oil Pure? 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. 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. Out of this oil’s great things, it has a Climate Pledge Friendly certificate. This means that this product is prepared with ingredients that conserve natural resources. The price is good too. It’s an EVOO and not refined like some other oils out there. Following are the type of products that you can get at Le Espanola: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. The major applause from the consumers about this oil was its taste and flavor. Though a few also jotted negative points, we found its savor and texture were phenomenal. I tried a 250 ml bottle of EVOO from the company, and I can’t help saying that this oil is awesome. Spanish extra virgin olive oil: Spanish olive oil tends to be light and fragrant - ideal for salad dressings or serve as an alternative to butter with bread. Having said that, this oil comes with monounsaturated fatty acids and antioxidants, making it the first line of choice for heart patients.

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 The price is great, and the quality is excellent as well. While some oils have a bad aftertaste, this one doesn’t, and I would recommend it to anyone. So far, La Española Extra Virgin Olive Oil (perfect for dressings and dips) and La Española Pure Olive Oil (crafted for grilling and roasting) are both available in spray bottles, which should set you up for preparing a wide variety of recipes.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 convenience

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. Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza. Here at La Espanola, we love Mediterranean food and have sourced the finest authentic ingredients from all over the med, including tapas, olive oil, olives, cured meats and much more. Try experimenting with La Espanola Olive Oil with different essential oils to create your unique scents. Where is La Espanola Olive Oil Made?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. The resulting points from this discussion are that La Espanola Oil is great in both taste and quality-wise.