5 tips to get it right when you go to buy olive oil

“For an olive oil to be recognized as extra virgin, it has to get the approval of a tasting panel. Therefore, it has a supreme quality because it is the most natural, the purest, the one that is harvested and pressed in question. minutes so that the olive does not get hot. That quality is given later in the kitchen and it is also good for your health because it is a healthy oil, recommended in any diet and has flavors and aromas that you will not find in other products. the date of preferential consumption, since it must be consumed within the current year, but if you spend time you can use it to make fried foods “.

“Extra virgin olive oil is more expensive but it can be cheaper. For a salad, use the best possible. But for a fry, it can be from the previous year even if it has lost some aroma and flavor. Being extra virgin, you can frying at 160 degrees instead of the 180 degrees that an olive one needs, allows you to use it more times; also, it prevents the water of the ingredient you are frying from going out while the oil does not go inside, so that the result is not as oily, crunchier and tastier. “

“The glass, which must be dark, is the best material to store the oil. Especially when we do not know in what conditions it has been stored, if it has been in the sun, if it has been in contact with other aromas … The containers Metals are good if they have been stored in the right conditions, while plastic is more complicated because it is more porous, catches external odors and loses its characteristics more easily. That is why at Fonclara we only pack on request, since the oil is always in stainless steel tanks at a controlled temperature and in this way we know that when we sell it, it maintains its properties like the day after harvest at 100%. The oil will oxidize if it has a lot of air inside “.

“Depending on how much oil we spend, we will choose one capacity or another. If it is a lot, three or five liters. But if we use it from time to time, the smaller the container, the better. The reason is simple: the air that It remains inside and it will oxidize the oil if they are in contact for a long time. Another basic rule: when you store it at home, it cannot give it light or be subjected to high temperatures. “

“There are bottles of olive oil that look like perfume, the kind that you want to have in the kitchen because they are so beautiful … But you have to assess what’s inside. How? Looking at the labels. It is true that they provide little information, But one of the keys is to see if they bear the seal of an international award, because they do not give awards to just any oil. To get them, they have to pass very demanding tests, so if they give them to you, it is because it is a ‘top’ oil. ‘Fontclara, for example, has received 11 international awards in the four years it has been on the market. ”