Olive Oils: Cooking´s “Liquid Gold”

For decades olive oil has been known in the cooking´s world as the liquid gold; due to its multiple properties has positioned as an indispensable product in accompanying every preparation.

This makes it one of the symbols of quality cuisine, and one of the special ingredients in the preparations of different recipes, adding its unique flavor to every meal.

This is why we bring an ABC of olive oils, so you can choose the one which correspond more closely to your gastronomic taste oliva

But, where do the olive oil come from? Oil is obtained from fruit of the olive tree, better known as olives, which become into oil through juice extraction.

Olivetto® Mobile Cellar
Olivetto® Mobile Cellar

La Bodega Olivetto® is located in Bogotá since may 2016, bringing out an unique experience to lovers of Olivetto®´s products.

Every Olive Oil has different varieties, determined from the type of olive used for its elaboration, some of them are:

  • Arbequina: Touches of fresh and herbal flavor.
  • Hojiblanca: Touches of sweet and fruity flavor.
  • Picual: In its flavor stands out touches of wood and olive leaf, giving it a light itching and intense aroma.

These three types of olive are excellent for oil elaboration, Manzanilla olive for example is ideal for direct consumption.

Also, there are some types of olive oil depending on de quality of the olive and its process:

  • Extra-virgin olive oil: it is recognized as the one with the best quality, because is extracted from selected olives so it preserves the aroma and original flavor from fresh olives due to it is obtained in the first cold pressing. It also passes through a strict organoleptic test (refers to the description of physical characteristics of the odor, flavor, temperature and color) it must have acidity below 1%, this is the only way it can be called extra-virgin.
  • Virgin Olive Oil: It is obtained from ripe olives that have suffered light alterations during its recollection, have not been obtained in the first cold pressing or didn’t pass organoleptic testing.
  • Pure olive oil: It is obtained from defective olives so it passes through a refining process.
  • Orujo: It is obtained from the lefts over of extra-virgin oil extraction. It passes through a refining process.

Myths and realities about olive

  • Its olive taste doesn´t guarantee good quality oil.
  • The color doesn´t influence the oil´s quality. Actually, the tasters of olive oils do it in dark glasses.
  • It is important to store the olive oil in a place without direct light because otherwise it can rust.
  • Although, both wine and olives are given in the same regions, they do not fulfill the same logic of consumption. The older the wine the better, whereas as the time passes, olives lose their properties.
  • The varieties, texture and flavors of olive oils are endless, depends on the type of olive, the place where is harvested and the environmental conditions, this is what makes the olive oil so special and unique.
  • Each type of olive has a specific use. Some can be directly consumed and others are special for the oil´s elaboration.
  • To plant and harvest oil, it is required a Mediterranean climate.
  • Spain is the world´s principal olive oil producer, followed by Italy and Greece.

Lovers of olive oil can find this and much more information at “La Bodega Olivetto®” a new concept that enables consumers to live Mediterranean flavors experiences with and expert assistant, the sale of exclusive products, and relevant information about olives and its varieties, all these through two contact points: an adapted car with an unique design and loaded with olive´s gastronomic experience, and can be found in fairs, events, flea markets; and in important malls, at the moment you can find it at El Retiro mall in Bogotá.