Organic Olive Oil - Extra Virgin - 500ml

A few words about olive oil

First cold-pressed olive oil (extra virgin), with a natural yellow color and a pleasant aroma of fresh olives. Our olive oil has low acidity. Thanks to cold pressing, it keeps all the sensory qualities of fresh olives.

Olive oil has been known and used all over the world for centuries. It's most popular, however, in Spain, Portugal, Italy and, of course, Greece. These countries also have the highest olive oil consumption per person – about 1 liter a month. In Poland, olive oil consumption is also 1 liter per person... but unfortunately per year.

Olive oil in the kitchen

Organic olive oil beautifully brings out the flavor of dishes, whether boiled, baked or fried. It doesn't soak deep into fried food and gives it just the right crispness. In Mediterranean countries, olive oil is very often used instead of margarine or butter.

If you want to fry with olive oil, remember to keep the temperature right. In the first stage of frying, don't overheat the oil, as it burns at slightly lower temperatures than other common oils. The smoke point of olive oil is 225°C.

It's best to fry at around 180°C. If the temperature is too low, the fat soaks into the food; if it's too high, harmful compounds form on its surface.

It's worth noting that frying with olive oil, especially extra virgin, is rather a waste, because at such high temperatures it loses its valuable nutritional qualities. Olive oil is best used cold.

It's hard to imagine rice dishes, spaghetti, seafood, countless salads and slaws, fresh and cooked vegetables or fish dishes without olive oil. It's also great for scrambled eggs and omelets, braised mushrooms, creamy mashed potatoes and cream soups. And it's indispensable in all kinds of meat marinades.

How to store extra virgin olive oil

Keep organic olive oil away from light, ideally in a dark, cool place. Don't store olive oil in the refrigerator, as low temperatures can make it solidify. On the other hand, light or warmth will make the oil go rancid.