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 It’s a high-quality olive oil made from 100% pure Spanish olives. It has a fruity and smooth texture, perfect for salads, pasta dishes, and other Italian recipes. 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. 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. 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.

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. Just 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. 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. 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.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 Have you heard the news? La Española has introduced handy new spray format olive oils and, ironically, they’re making quite a splash! We’re very excited at the extra versatility that this will offer our foodie fans in the kitchen and can’t wait to see what you cook with them!

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.

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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. 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. This company owns more than 20 brands, and La Espanola is one of them. It is known as one of the most popular brands in Europe and Spain. 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