What are the differences between the various olive oils and what are their uses?
Extra virgin olive oil is a natural product and is obtained directly from olives by means of pressing and successive separation of the oil from the vegetation water and the olives solid residues (must). Its most indicated use, in order to fully taste all its aromas and flavours, is raw, as a dressing for any dish, but it is also suitable for use in the preparation of any dish that requires cooking. Olive oil is obtained from virgin olive oils which cannot be consumed due to their high acidity or some type of organoleptic defect. These virgin oils become refined through a process which eliminates their acidity and organoleptic characteristics such as taste, odour and colour. Successively the refined oil is mixed with a small amount of virgin olive oil, which gives the product its final organoleptic characteristics, obtaining olive oil. Using it raw or in the preparation of dishes which require cooking, it is indicated for those who, according to their personal taste or alimentary habit,
