How to use
Cold we recommend using the EVOO Early Harvest (Cosecha Temprana) and Premium
We recommend to try the Spanish delight: toasted bread lightly rubbed with garlic and tomato, some salt and our Olive Oil.. Simple and delicious! you will love it!
But you can use our Olive Oil cold for all kinds of salads and especially lettuce, tomato, onion, garlic, peppers .....
All the properties this Olive Oil contains, help metabolising the vitamins of vegetables in your body.
For cooking and frying we recommend using EVOO
Picual is the best variety of Extra Virgin Olive Oil to withstand high temperatures in baking, cooking and for frying, preserving all the nutritional properties At the same time, it enriches foods with vitamins and antioxidants.
*
Cooking vegetables with Extra Virgin Olive Oil favors the absorption and release of bio-active compounds from used and traditional ingredients.
How many times can EVOO be used without losing its properties?
Extra Virgin Olive Oil can be used for frying up to five times before it starts losing its valuable properties. This is compared to oil made from seeds (sunflower, soybean, flax, rapeseed, grape, cotton...) which can only be re-used up to three times after which it becomes an indefinite hydrocarbon.
Important is to not heat the Extra Virgin Olive Oil above its boiling point of 180ºC. This means that the EVOO should ¨not smoke¨.
If this happens we don´t recommend using the EVOO again.
90ºC is the ideal temperature for frying, sautéing . The characteristic properties however are maintained up to a temperature of 160ºC!
* Source: Dr. Fernando López Segura. Nutrition specialist at the Reina Sofia Hospital (Córdoba)
