Extra Virgin Olive Oil (EVOO) Blog, Yes to Olives.

What does cold extraction mean in olive oil and why does it matter?

The phrase "cold extraction" appears on many olive oil bottles, but it's not always correctly understood.

It means that the oil has been separated from the olive paste while keeping the process temperature below 27°C. This control helps to better preserve the aromas and sensory profile of the oil.

However, cold extraction alone does not guarantee that an oil is of the highest quality. The condition of the olives, the speed of milling, cleanliness, storage, and preservation also play a role.

How variety and harvest time influence AOV

Two extra virgin olive oils can belong to the same category and still offer very different aromas and flavors. One of the main reasons is the olive variety and the time it is harvested.

The variety provides the basic personality of the oil, while the harvest determines how it is expressed: greener, more intense, sweeter, or more mature.

What size oil to buy so it doesn't go rancid (250/500/1L guide, no fuss)

The number one enemy of EVOO once opened is oxygen: every time you open and close it, air enters and the oil loses freshness. Therefore, in general, smaller containers for daily use help to keep the oil better "in its prime," and large formats work best if you keep them closed most of the time and transfer the oil to a smaller one.

How to Spot Rancid Olive Oil (and Other Defects): An Easy Guide to Never Fail

When an oil goes bad, the first thing to deteriorate isn't the color: it's the aroma and flavor. The most common defect is rancidity, which appears due to an oxidation process (prolonged contact with air).

Organic vs. non-organic EVOO: real differences (no hype)

An EVOO can be organic or non-organic, but in both cases, it is still EVOO if it meets the extra virgin requirements.
The "organic" label refers to the cultivation and its certification; the final quality (aroma/flavor/freshness) depends on the specific oil.

EVOO in baking: sponges, cookies and brownies (what changes and why)

EVOO makes for juicier baked goods with a very pleasant texture, especially in sponge cake and brownie-type batters, where moisture is key. In addition, it can add an aromatic touch (mild or more pronounced depending on the oil) that pairs perfectly with citrus, vanilla, nuts, or chocolate.

Does EVOO expire? Best-by date, signs of rancidity, and how to avoid it

For EVOO, you normally see "best before" dates. This means that up to that date, the oil should best maintain its aroma, flavor, and freshness.
After that date, it may still be suitable for consumption, but it's more likely to have lost intensity or be "flatter." It's not like yogurt: here the main issue is sensory quality, not immediate "expiration."

Extra virgin olive oil vs. virgin vs. olive oil: which one to buy and why

If you've ever seen "extra virgin," "virgin," and "olive oil" (mild or intense) and thought they were the same, here's the ultimate guide to understanding them in 5 minutes and choosing the right one for your needs.

Olive oil and cholesterol: what the evidence says, which to choose, and how to use it

When someone searches for "olive oil cholesterol," they usually want to resolve a very specific question: whether they can consume it, if it actually helps, and which type they should choose. The helpful answer isn't to blow smoke or repeat the same old advice. The important thing is to understand that olive oil can fit very well into a diet aimed at managing cholesterol, especially when it replaces less healthy fats and is integrated into a balanced diet. MedlinePlus and the American Heart Association recommend prioritizing unsaturated fats and using liquid vegetable oils, such as olive oil, instead of solid fats like butter, lard, or certain margarines.

Early harvest olive oil: what it is, why it stands out, and why it doesn't have to be green or unfiltered

When someone looks for early harvest olive oil, they almost always want to answer three questions at once: what makes it special, why it usually costs more, and if it's really better than other EVOO. The short answer is that it can offer a more intense, fresh, and complex profile, but it's important to understand what that term means and not to confuse it with other ideas that are not exactly the same.

Hojiblanca vs Picual vs Picuda: Differences, Flavor, and Which to Choose

If you're hesitating between Hojiblanca, Picual, and Picuda, the answer isn't which one is "better," but rather which one best suits your cooking style and preferred flavor. Picual is usually more intense and stable, Hojiblanca stands out for its balance and freshness, and Picuda shines with its aromatic profile and a sweeter taste on the palate.

How much olive oil to consume daily: The ultimate guide

You know olive oil is good for you. You say it, you believe it, and you probably use it every day. But do you know exactly how much you need to consume for it to truly make a difference in your health? Most people use too little or don't distribute it properly throughout the day.

Anti-inflammatory properties of extra virgin olive oil

When we talk about extra virgin olive oil, we're not just talking about flavor, perfectly toasted bread, or a salad that's elevated to the next level. We're talking about a food that makes a lot of sense as part of a healthy diet, and one of the reasons is its relationship with inflammation and general well-being.

15 recipes with extra virgin olive oil: traditional, original, and surprising ideas

In this guide, we've gathered 15 recipes with extra virgin olive oil so you can discover new ways to use it at home. We've divided the ideas into three groups: typical recipes, less common recipes, and surprising recipes. This way, you'll have real inspiration for your daily cooking and also for those dishes when you feel like trying something different.

Oil cruet, spray or original bottle: which spoils the oil less

You invest in good extra virgin olive oil and then pour it into the first plastic oil cruet you find, right next to the stove. This is the most common mistake in Spanish kitchens, and the most costly one: not in money, but in properties. In this article, we analyze in depth the three most used formats for serving and storing oil, compare their advantages and disadvantages, and add what few explain. The result: the most complete guide on how to protect your oil.

Extra Virgin Olive Oil for Brain and Memory: Everything You Need to Know

There's a food you've seen in your kitchen your whole life that, unbeknownst to you, was protecting your brain every time you used it. Extra virgin olive oil (EVOO) is not only the cornerstone of the Mediterranean diet: the latest science points to it as one of the foods with the most documented impact on neurological health. In this guide, we gather everything the most rigorous studies have shown, so you can make the most of every drop.

What Is Extra Virgin Olive Oil (EVOO): The Ultimate Guide

Extra virgin olive oil (EVOO) is the highest quality pure olive juice. It is obtained exclusively by mechanical procedures, without heat or chemicals, with an acidity equal to or less than 0.8°, and without any defects in taste. It is, along with virgin olive oil, the only one that can be called authentic "olive juice."

In this article, you will find everything you need to know about EVOO: what makes it different, how it is produced, what its health benefits are, and how to choose a truly high-quality one.

Filtered vs. unfiltered olive oil: which one is right for you?

When someone looks for filtered or unfiltered olive oil, they almost always ask the same question: which one is better. And that's where a very common mistake appears. Many people believe that unfiltered oil is better and superior simply because it looks cloudier, more natural, or more “authentic.”

At Oliva Sí we see it a lot, but the reality is not that simple. An unfiltered oil is not automatically superior. What really changes is its appearance, its stability, and how it is preserved.

Extra virgin olive oil polyphenols: what they are, benefits and how to choose a good EVOO

When talking about EVOO, one of the key differentiating factors is polyphenols. These are natural compounds present in olives that influence the oil's stability, part of its antioxidant profile, and also sensations such as bitterness and spiciness. That's why an extra virgin oil with personality not only tastes better: it also usually expresses its quality better.

At Oliva Sí, we like to explain this point simply: a good oil doesn't just "go down smoothly," it also has life, aroma, and character. In our EVOO PDO Priego de Córdoba, with a coupage of Hojiblanca, Picuda, and Picual, we seek precisely that balance between freshness, green notes, almond, and a slightly spicy finish.

Does olive oil expire? What really happens and how to tell if it's still good

Many people see the date on the bottle and think that, from that day on, the olive oil can no longer be used. But it doesn't quite work like that. With oil, it's common to talk about a "best before" date, not a strict "use by" date like with other highly perishable foods. This means that, after that date, it may still be suitable if it has been stored well, although it will probably no longer retain the same aroma, flavor, and quality. AESAN precisely explains this difference between "use by" and "best before."