Discover the benefits of Extra Virgin Olive Oil “Liquid Gold”.
EVOO has very healthy properties:
Vitamin E: Antioxidant effect on cell membranes, especially recommended for children and the elderly, it helps to harden bones.
Polyphenols: Also, an antioxidant that prevents cellular ageing and the formation of cancerous cells.
Monounsaturated fats: They reduce the levels of LDL or `bad´ cholesterol. Helps the assimilation of fats, through hepatic synthesis of bile salts and lowers glycemic levels, so that diabetics need less insulin. It reduces acid in the esophageal mucosa, slows down and regulates the emptying of the stomach into the duodenum, and reduces the risk of gastric ulcers.
It is the best olive oil for frying: it infiltrates very little into the food and forms a sealing crust.
What is the acidity percentage?
This quality indicator of EVOO can only be detected in a laboratory by means of a specific test. The lower the acidity of an extra virgin oil, the better. This is the main difference between a virgin and an extra virgin.
Extra virgin olive oil: Maximum acidity of 0.8%.
Virgin olive oil: The degree of acidity is usually above 0.8%, and cannot reach 2%.
Olive oil: Maximum acidity level of 1.5%. This oil is marketed under the categories of ´mild` or ´intense`. Most of it has a high percentage of refined oil.
Aceite PDO “Aceite de la Comunidad Valenciana” (ES)
The Alicante olive varieties are:
Alfafarenca or Alfafara: Native to Alfafara, one of the 24 main varieties in Spain. Its oil stands out for being very intense and aromatic, and its high content of polyphenols and vitamin E makes it one of the healthiest EVOOs in the world. A deep golden oil with a delicate aroma and flavour and intense spiciness.
Blanqueta: It is named after the whitish colour of the olive when it is ripe and it is originally from Muro de Alcoy. Its adaptation to fertile and dry soils has given this crop a high productivity although due to the size of the fruit the harvesting is costly. It is another of the 24 main varieties and also has a high polyphenol and vitamin E content. A golden-greenish oil, mild with a slight bitterness and a pleasant spicy finish.
Villalonga or Mançanella Villalonga: It has nothing to do with the Andalusian variety. It is cultivated in the south of Valencia and north of Alicante and the olive tree is characterised by its vigour and productivity, although it is not very resistant to frost. A golden coloured oil, bitter, spicy, very balanced and extraordinarily aromatic.
Rojal de Alicante or Grossal/Beniaia: A native variety of the province. It has its origin in the area of La Cañada (province of Alicante), where it has been cultivated for centuries. The olive has a reddish colour when ripe and alternates a year of high and then low harvest. It is resistant to drought and cold. The fruit has a high oil content, of very good quality, very rich in polyphenols and oleic acid and with bitter green fruitiness.
Picual: It is the most abundant variety in the world, with around 900,000 hectares of production in Spain. Its name refers to the beak shape of the fruit. The slight spiciness and bitterness of the olive, is appreciated in the flavour of this full-bodied oil, it has the green olive fruitiness and great personality. It has a high stability against oxidisation, which makes it very resistant to high temperatures in the kitchen and ideal for preserving raw or cooked food.
