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How to prepare vinaigrettes

50% oil
25% vinegar
25% olivada
A few drops of lemon

How to prepare sauces

The texture of olive pâté is perfect for making sauces, any product can be added (tomato, mayonnaise, tuna, dried fruits, etc.). Blend the paste and then lighten it by adding oil.

How to prepare canapés

On its own, on top of a slice of bread, with salt to taste.

Any known canapé can be reinvented using different olive pâtés as a base.

How to prepare baked

Lighten the olive pâté with oil to be able to coat the meat or fish that will be placed in the oven. Because of its honey and sugar content, the sweet olive pâté is especially recommended for this use.

Tip for olive pâté with cocoa

The olive pâté with cocoa is recommended for use in hot dishes or products.

Some tips for frying with virgin or extra virgin olive oil

All oils lose properties when they are heated, they oxidize, but olive oil is the one that best handles frying temperatures, as it can reach up to 180°C without altering or deteriorating, much higher than any other oil that can be found on the market.

If the oil used is virgin olive oil or extra virgin olive oil there is another advantage, the natural antioxidants that it provides will serve to stop the oxidative deterioration of the oil: the fried foods will be better, healthier, and the oil will last longer and less (toxic) polar components will form.

However, virgin or extra virgin olive oils are not only safer for fried foods, they also have undeniable culinary advantages:

  • At high temperatures the frying time is quicker, meaning that the food loses fewer nutrients.
  • The proteins create a crunchy layer on the surface that lessens the penetration of the oil. Thus, the increase of calories is limited and the juices and mineral salts inside are preserved.
  • Do not forget that olive oils intensify the flavor of foods, which makes frying a first-class culinary experience.
  • Do not mix olive oils with other fats, since the latter are worse at withstanding high temperatures, breaking down more quickly.
  • So that breaded or battered foods stay crispy and soak up less oil, add one spoonful of milk for each beaten egg.
  • To drain the excess fat, use a colander or lay the fried food on absorbent paper towel.
  • Do not cover the food once it is fried, because the crispy outer layer will soften.
  • Foods to be fried should be dry to prevent splattering when they are inserted into the oil.
  • After frying each batch, remove the remaining bits of food from the oil because they can contribute to its oxidation and alteration of the aroma (the same olive oil can be used up to 4 or 5 times for frying, whenever the remains have been removed after each batch and it has not been burned, taking on a dark color).
  • For foods that are thick or have a high water content (vegetables, greens…) it is better to fry at 130-145°C; for precooked foods such as cooked vegetables, breaded foods (escalopes…), or battered foods (fish…) it is advisable to maintain a temperature of 160°C; and lastly, for foods that fry quickly or are cut into small pieces (potatoes, eggs, croquettes…) the temperature can reach 180°C.
 

Curiosities about extra virgin olive oil:

The acidity content indicates the quantity of free fatty acids without justifying a better or worse nutritional quality.

  • Uncooked oil has fewer calories than fried.
  • Repeated frying will make oil go rancid.
  • Reusing oils for repeated frying (4 or 5 times) results in significant oxidation.
  • The yield of extra virgin olive oil is more, both in cold and hot uses.
  • The amount of olive oil needed to cook or fry is less than what is needed with other types of fats since olive oil “grows” when it is heated.
  • When using extra virgin olive oil for frying, it is advisable to use a deep frying pan, since olive oil increases in size when it is heated. This will prevent splattering.
  • When frying fish, dredge it in flour and place it into very hot oil without moving it a lot.
  • To cook pasta so that it does not stick, add a bit of olive oil to the water while the pasta is cooking.


Extra virgin olive oil for burns on the skin.

Burns are one of the most common skin injuries. To bring relief, apply extra virgin olive oil directly onto the affected area. Extra virgin olive oil should not be applied immediately after the burn happens, as the burn needs to breathe. Wait a little while before applying the olive oil. The oil will moisturize the skin and alleviate the pain. If you have a homemade soap made from extra virgin olive oil you can also gently wash the affected area.

Massages with extra virgin olive oil.

Nowadays in cosmetic studios, extra virgin olive oil is starting to be used for giving massages. It is a revolutionary technique, but the truth is that extra virgin olive oil has been used for massaging the skin since ancient times.

Extra virgin oil olive applied onto the skin has moisturizing and regenerative properties, thanks to the amount of antioxidants found in the oil.

The oil also helps to prevent premature aging of the skin and helps to synthesize the collagen, an essential component that helps to maintain a good appearance and elasticity of the skin.

Extra virgin olive oil for the treatment of stretch marks.

Stretch marks happen when a part of the body gains or loses weight or volume rapidly, in areas such as: the abdomen, the hips, legs, thighs, buttocks, and breasts, in the case of women.

On the market a great number of cosmetics can be found that are recommended for avoiding stretch marks. The use of extra virgin olive oil is of great interest.

Mix a tablespoon of extra virgin olive oil with a tablespoon of wheat germ oil and three tablespoons of sandalwood essential oil. Then, apply onto the skin, massaging gently. This mixture moisturizes the skin. Daily application is advisable.

Revitalizing hair mask with extra virgin olive oil.

For its preparation you will need:

  • One tablespoon of extra virgin olive oil.
  • Two tablespoons of mayonnaise.
  • One egg.
 

To prepare the mask, mix all of the ingredients gently. Once they are mixed well, apply on the hair and let it sit for approximately one hour. When the time has passed, wash the hair with your regular shampoo. The application of the mask can be repeated, as many times as you like since it is completely natural and will not cause any problems.

Extra virgin olive oil as a natural remedy for sciatica.

To make the recipe you will need:

  • 200 grams of corn flour.
  • 200 grams of dried figs
  • 400 grams of liquor
  • 20 grams of black mustard
 

Preparation: Grind well the dried figs, black mustard, and corn flour in order to mix them with the liquor and form a paste.

The olive oil should be applied to the affected area and on top of the oil place the previously made mixture and allow it to work for two or three hours.

Extra virgin olive oil as a home remedy for constipation.

We have found two recipes to fight constipation.

The first is for external use and the second is to be ingested.

To make the first recipe, you will need raw spinach and extra virgin olive oil. Mix the spinach with the oil and let it soak until they form a paste. Apply this paste directly onto the belly and allow it to work for approximately one hour.

The second recipe, as already mentioned, should be ingested. Prepare an infusion of chamomile tea, which has relaxing properties, and mix with a couple of tablespoons of extra virgin olive oil. If it is taken on an empty stomach the effect will be much quicker.

Extra virgin olive oil for hemorrhages.

To make this recipe the rue should be dry. Once it is dry, it needs to be turned into a powder.

If you suffer from a hemorrhage, soak a bit of this powder with extra virgin olive oil and apply it onto the wound, which will stop bleeding immediately. (For topical use only).


If you are interested in learning other interesting facts from the world of extra virgin olive oil, you can visit the following link: www.interprofesionalaceitedeoliva.com/en/, where you can find more information.


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