Olive Oil

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The extra virgin olive oil intake is assurance of good quality of life, specially when talking about health and in addition, allows us to enjoy all the pleasures of the Mediterranean kitchen.
The olive oil, like a natural product, and unlike the wine, doesn´t improve with time, reason why the sooner within his year of production the better the oil is. However, depending on the variety, a conserved oil can last up to 18 months without losing its characteristics. The color of an oil does not determine its quality. Between 4 and 5 kg of olives are needed to produce 1 liter of olive oil. The age of the tree influences the amount produced, not the quality. An olive tree begins to produce from the 5th or 10th year and from the 100th year , its production begins to fall. The color of the olive does not determine the variety, but its stage of maturation. The olives are green in the beginning, becoming black when maturing.

About health and beauty

The virgin olive oil is a pure juice of fruits, without preservers or additives. The olive oil contains between 60 and 80% of fats (oleic acid), that help to diminish the bad "cholesterol" (LDL) at the same time that preserves the "good one" (HDL). It contains the right amount of linoleico, essential acid as well for the human diet, without an excess that can cause oxidations detrimental for the health. The olive oil has vitamins A, D, K and specially E. The investigators confirm that the olive oil reduces to the risk ofcoronary diseases and some types of cancer, besides to help to maintain loss of the blod pressure and to alleviate arthritis. A great part of the medical community thinks that the olive oil facilitates the cardiovascular flow and aids to slow down the aging process of the cells. The olive oil makes easier the digestion and favors the calcium absorption. Among other properties, the olive oil contributes as well, to improve the aspect and smoothness of the skin.

Gastronomical Notes

The salads and vegetables must be dressed firstly with olive oil and salt, and after with vinegar or lemon. Adding the oil first, a protective coating is provided that avoids that the vegetables look brownish. The olive oil is excellent for the meats cooked in the barbecue, since it helps to preserve all the natural juice. To cook the meat in live coal with olive oil adds flavor while the meat is being cooked. Any meat, fish or vegetable fried in olive oil gains on flavour, since the oil avoids the food to stick. The meat marinated in olive oil before its preparation will have more flavour. As the olive oil is a very delicate product, provides the mixture of aromatic grass and spices. In order to enjoy a delicious appetizer, just rub a little garlic in a toasted bread and add some olive oil. A little olive oil in the water to cook the pasta will make it loser.

From the old times, the olive and the oil have been basic ingredients of theMediterranean diet. Nowadays, the olive oil is somehow an "art of living". In Spain,Jaén is one of the main world-wide olive oil producers and this oil is called the picual.

The picual oil is one of the most stable varieties and with greater proportion of oleic acid, which provides nobility and flavour. His fruity olive flavour prevails and is very rich in vitamin E, ideal for a healthy eating, and preserves better than other fats his dietetic properties.