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

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

If cholesterol is a concern for you, the question is not only whether you can use olive oil, but which fat you replace with it. We explain what is officially recognised (replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels), which oil to choose and how to use it in your everyday cooking.

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 have a day: the complete guide

How much extra virgin olive oil should you have each day? We explain the reference amounts, how many calories each tablespoon provides and how to spread it across your meals without overdoing it.

Extra virgin olive oil and inflammation: what the rules say and what they don't

Does extra virgin olive oil have anti-inflammatory properties? We explain honestly what European rules allow us to say and what they don't, what oleocanthal (the compound that makes EVOO catch your throat) is, and how to choose and use a good oil.

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 one spoils your olive oil least

Oil cruet, spray or original bottle: we compare how each container protects extra virgin olive oil from light, oxygen, heat and time, and how to combine them to keep all its flavour and aroma.

Extra virgin olive oil, brain and memory: what we know (and what we don't)

Is extra virgin olive oil good for the brain and memory? We tell you honestly what EU rules say, what is and isn't known about the Mediterranean diet, and how to choose, store and use a good EVOO every day.

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

Extra virgin olive oil (EVOO) is the highest-quality olive juice: it is obtained by mechanical means only, with an acidity of 0.8% or less and no defects at tasting. In this guide we explain what makes it different, how it is made and tasted, what can be said accurately about its place in the diet, and how to choose and store a truly good 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."

Best Value for Money in Extra Virgin Olive Oil: Oliva Sí Guide

Finding the best value for money in extra virgin olive oil has become key: prices change, offers are confusing, and it's not always easy to know if what you pay for matches what's in the bottle.

At Oliva Sí, we want to help you shop wisely: understand what good EVOO is, when it pays to spend more, and how to find that balance between quality and price that is so often mentioned but rarely well explained.

Organic extra virgin olive oil: what it is, how to choose it, and when it's worth it

The term organic extra virgin olive oil sounds very healthy… but also more expensive. The logical question is:

“What makes it special and when is it worth paying for?”

At Oliva Sí, we work daily with 100% certified organic EVOO from Priego de Córdoba, in formats designed to preserve it well (500 ml glass bottle, 500 ml tin, and 250 ml tin) and with international awards under our belt. With this short guide, you will understand the essentials to choose wisely.

Healthy breakfast ideas with extra virgin olive oil (EVOO)

Having breakfast with extra virgin olive oil is easy when you combine three things: the Mediterranean diet, easy recipes and a gourmet touch, in this case, the Oliva Sí style.

Extra virgin olive oil adds flavor, aroma and a creamy texture without the need for butter or ultra-processed sauces. With simple variations on toast, yogurt, oatmeal and eggs, you can create breakfasts that look like they came from a hotel… but are ready in 5–10 minutes.

Buying extra virgin olive oil online: a quick guide to avoid mistakes

More and more people are buying extra virgin olive oil online, but doubts are also growing: "Is it really extra virgin?", "Can I be scammed?", "Is it safe to pay online?".

At Oliva Sí, as a brand that sells extra virgin olive oil through its website, we encounter these questions daily. That's why we've prepared this short and clear guide to help you buy with confidence, whether from us or any other reputable producer.

Benefits of taking olive oil on an empty stomach (and when it really makes sense)

Taking a spoonful of olive oil on an empty stomach has become the trendy ritual: social media, health blogs, a modernized "old wives' tale"... But, beyond the hype, what are the real benefits of taking olive oil on an empty stomach , and how much of it is pure myth?

The Oliva Sí team will tell you without drama or miracles: what it can provide, how to do it right and why extra virgin olive oil (EVOO) is interesting whether you take it on an empty stomach or not.

Olive oil for children: an easy guide to using EVOO in infant feeding

At Oliva Sí, we often get asked if olive oil is good for children, from what age they can consume it, and how to use extra virgin olive oil (EVOO) in children's diets without complications. The short version: Yes, extra virgin olive oil (EVOO) can be a good source of fat for children and babies. What matters is the quantity, the quality of the oil, and the overall diet, not just one isolated food item.