The liquid gold of Mediterranean cuisine
Extra virgin olive oil (EVOO) has been the liquid gold of Mediterranean cuisine since time immemorial, capable of enhancing the flavor of dishes and elevating them to another level. Its presence in world gastronomy has been increasing due to its numerous health benefits and its incomparable flavor, although the increase in prices (especially in the national market) has turned it into a gourmet product that, however, , we resist giving up.
Oleoestepa EVOO, the best according to the OCU
Any cooking enthusiast knows how to appreciate the qualities of a great olive oil, but finding the best one, and ensuring compliance with the standards, is another story. That is why the Organization of Consumers and Users (OCU) has been carrying out, since 2000, different analyzes of the extra virgin olive oils on sale in Spanish supermarkets. An honor that, in the last of them, in 2021, fell to Oleoestepa EVOO; an oil from a cooperative of 7,000 farmers in 19 oil mills in the provinces of Seville, Córdoba and Málaga.
The importance of public exams
The effect of these public examinations is evident when observing the last two comparisons of the OCU: if, in 2018, up to 20 of the 41 EVOO brands analyzed did not meet the requirements to be labeled as such, in 2021 as only two of 41 were left out of that qualification.
Oleoestepa EVOO, the best in multiple studies
The merit of Oleoestepa EVOO is not a flash in the pan, since it has been chosen as the best extra virgin olive oil in all the studies carried out by the OCU on extra virgin olive oils in large-scale distribution in Spain (2003, 2007, 2012, 2018 and 2021). The oil presented in this one-liter format, in a plastic bottle, obtained an OCU score of 89 out of 100, while the second best valued brand by the OCU is Auchán EVOO (sold in Alcampo) in a plastic bottle. 750 ml glass, with a score of 86 out of 100.
Olive oil classes
To understand what we can expect from a good olive oil, it is vitally important to first understand the different types that we can find on the market, as well as the standards that define the excellence of an extra virgin oil. Thus, olive oils are classified as extra virgin, virgin, lampante and refined, the first of which is the purest and highest quality.
Oleoestepa EVOO, certified by the Estepa Designation of Origin
According to the Oleoestepa website, “its aroma is reminiscent of fresh grass, its flavor of green olive leaf, with hints of apple and artichoke,” and it is “very fresh as well as delicate, with elegant bitterness and spiciness.” Its high quality is certified by the Estepa Designation of Origin, which has the most demanding quality requirements on the market.
When to use different olive oils
Now that we know the requirements to be considered EVOO, the question arises: when and how to use it in the kitchen? High-quality EVOO is ideal for raw dishes, such as salads, gazpachos or carpaccio, since its intense and fresh flavor enhances the main ingredients.
However, in the case of fried foods, is it worth investing in high-quality EVOO? Here the answer has nuances: although EVOO is more resistant to high temperatures than other oils, some experts suggest reserving high-end extra virgin oils for those dishes in which its raw flavor can be appreciated. For fried foods, you can opt for standard quality EVOOs that, while maintaining their health benefits, are more economical.
Oleoestepa Selection EVOO
An extra virgin olive oil resulting from a successful combination of the Hojiblanca and Arbequina varieties, with a balanced fruitiness in its intensities on the nose and bitter and spicy on the palate.
Oleoestepa Organic EVOO, 500 ml
This extra virgin olive oil comes from organic farming. In its organoleptic profile, a predominant fruitiness of green olives stands out over that of ripe olives, and it also presents sensory notes that remind us of green almonds, vegetables such as artichoke, freshly cut grass and green olive leaves. Its entry into the mouth is sweet with a slight bitterness and spiciness, resulting in very balanced and harmonious. It is ideal for green salads, fresh cheeses and cold soups.
All purchase prices included in this article are current as of January 5, 2024.
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About the signature
Coordinator and editor of the Training channel of EL PAÍS, he specializes in education and professional trends, in addition to collaborating in Mamas & Papas, where he writes about education, health and parenting. He has a degree in English Philology from the University of Valladolid and a Master’s Degree in Journalism UAM / EL PAÍS.
