Oils
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Extra virgin olive oil (AOVE) is one of the pillars of the Mediterranean diet and a key ingredient in haute cuisine. Beyond their healthy profile, gourmet oils are distinguished by their sensory complexity and traceability. They come from carefully tended olive groves, where the variety of olive, the exact moment of harvesting and cold extraction determine a unique aromatic profile. This type of oil is usually produced in limited quantities, with early harvests that concentrate natural antioxidants such as polyphenols, which are responsible for the intense, bitter and spicy flavour so highly valued by experts.
FAQs
You can find quality oils in specialised shops, local oil mills or wineries such as Williams & Humbert, which select gourmet oils according to rigorous criteria of origin, olive variety and extraction methods. Labelling, denomination of origin and type of harvest are also key indicators of quality.
A good extra virgin olive oil (AOVE) should have an acidity of less than 0.8º, be cold extracted and have fresh aromas such as cut grass, tomato or almond. In the mouth it should be balanced, with a bitter and spicy touch, signs of a high concentration of polyphenols.
All gourmet oils are AOVEs, but not all AOVEs are considered gourmet. Gourmet oil stands out for its aromatic complexity, its balance, and for coming from specific varieties of olives, harvested at their optimum point and milled immediately. It usually has limited editions and full traceability.
To maintain its quality, AOVE should be kept in a cool place, away from light and heat. It is preferable to use opaque or dark glass containers. Once opened, it is advisable to consume it within a few months to enjoy all its nuances”.