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Help with spanish olive oil

My friend visits Spain once a year for about a month and has brought me back olive oil. Problem is, I don't know what kind of oil it is. He said it is what his Aunt cooks with, but I am trying to figure out if it is extra virgin, or what, I'm assuming it is some variation of virgin olive oil. The brand is Las Bridas and it is in a 5 litre bottle. Under the name it says
Aceite de Olivia-
Contiene exclusivamente aceites de olivia refinados y acetis de olivia virgenes.
Ingriedients are- aceites de olivia refinados y aceites de olivas virgenes.
Thank you for your help

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  1. It contains both refined and virgin olive oils.

    1 Reply
    1. re: Mill City Modern

      Hmm, so it wouldn't be something I would just drizzle over a Caprese sald to taset it's purity? Use it more for sauteeing veggies and such?

    2. Honestly, if doesn't matter if it's extra virgin or extra slut. Taste it, and let your palate guide you. If you really like the flavor, use it for vinaigrettes, drizzled over vegetables or fish, etc. If you don't, use it for cooking.

      1. It says it contains refined olive oil and virgin olive oil.
        It's what they use to cook with, it's great. Saw that in Portugal also and regretted not buying it; it looked nice & green and much better than 'regular'olive oil we use here.

        1. Spanish Olives are used throughout Europe for making high quality olive oil. It sounds like it's a general use olive oil due to the mix of both refined and extra virgin olive oil. You won't know until you try it, in everything. How about a tortilla espanola / an egg, potato, and onion dish...it's easy. See traditional recipe below.

          I left a message for my native Spanish friend from Malaga regarding the general quality and usefulness of your olive oil. If he doesn't know, his mom will. I'll report back.

          TORTILLA ESPANOLA: A main staple in many parts of Spain.

          Ingredients:

          1) 1 medium large Russet potato sliced potato chip thin
          2) 1/2 to 3/4 small yellow onion diced small
          3) 6 large eggs beaten with 1 1/2 tablespoon's of water for
          fluffiness. Do not add milk.
          4) 1/8 to 1/4 cup of Las Bridas olive oil
          5) salt to taste
          6) 8" non-stick oven safe frypan with lid (must have thick bottom and
          sidewalls for even heat)

          Directions:
          Set oven rack to middle or slightly above and preheat broiler to high.

          1) Heat olive oil over medium heat until hot then reduce to low.
          2) Add potato evenly thoughout bottom of fry pan with a bit of salt, cover and cook until nearly soft but not mushy. Use a butter
          knife to poke the potatoes. They should give with slight
          pressure. Do not brown the potatoes. Remove from heat if
          necessary to reduce the heat and prevent browning.
          3) Add onion & gently mix with potatoes. Cook on low heat
          covered until onions are translucent.
          4) Pour beaten and salted eggs to frypan. Cover and cook on low
          heat until sides of eggs are firm and slightly golden but not
          burned.
          5) Remove lid from oven safe frypan and place on middle rack under
          broiler and cook for about 4-5 minutes until firm but not burned.
          6) Remove from oven and let stand until for 15-20 minutes before
          slicing in pie shaped forms.

          Serve with good quality bread and butter or over mesculin salad with ssherry viniagrette and sauteed yellow, orange, and red peppers.

          Occasionally I add a few non traditional ingredients like fresh grated Spanish or Italian cheese, fine diced serano or jalapeno peppers. A little butter adds extra flavor as well.

          Enjoy! Please report back.

          2 Replies
          1. re: amoncada

            This is such a great dish, I make it all the time. Good hot, warm or cold, for breakfast, lunch, dinner or side dish. I often add some chorizo or bacon.

            1. re: Mila

              Yeah, it sounds great with chorizo or bacon. It's great in a Mexican corn tortilla with spicey salsa and a bowl of pinto bean soup. It can be quite versatile.

          2. It is a good full-bodied olive oil. Use you in salads, pasta and everyday cooking. You have a 5 liter can so use it often because olive oil does not improve with age. I would tranfer some to a dark wine bottle and store the rest of the can in a cool dark place.

            1. Wow, you guys are quick, and good! Thanks for the help. It is a great tasting oil and I look forward to dinner tonight so I can use it. The Tortilla Espanola sound terrific. I will try that this week, then invite my friend over and see how it stacks up against the authentic stuff. Adios

              2 Replies
              1. re: Tonyjlive

                I spoke with my friend from Malaga, Spain and he mentioned that in Spain, there is no requirement for categorizing olive oils...like first cold press extra virgin, etc. This distinction is used for the American export market.

                1. re: amoncada

                  That's strange--I live in Spain and all of the olive oil that I buy here has more, not less information on the packaging--for example, the olive variety (the most important distiguishing factor), the way it was pressed, the region in which it is grown, what coop it came from, and whether it has D.O. must be listed on the bottle.

                  For the original poster: the kind of oil that you have is not extra virgin. It's a multi-purpose oil that could be used for just about anything--frying, cooking, dressings, etc. I've never heard of that brand. Does it say where it was produced (producido por:...) and what variety it is (hojiblanca, arbequina, picual, hojiblanca, cornicabra, empeltre, etc.)?

              2. Because getting great quality olive oil is not a problem probably. I was amazed at the 'everyday cooking' use of good olive oil in Spain. Homemade fried potatoes were cooked in great-tasting, green olive oil - and they were spectacular!

                1. Spanish olive oils are actually my favorite. And if I could get some spanish salt...and a loaf of bread...then I would have everything I need to make me happy.

                  1. No producido mark, maybe Envasado por? If so Guadaceite, SL C/ Progresso, 24 Pol. Ind. Pelagatos 11130 Chiclana. I don't know what variety it is, I dont see any of the ones you supplied. Besides what is in this post and what is in my original post, there is nothing else on the label in terms of words. Aceite que contiene exclusivamente aceites de olivia que se hayan sometido a un tratamiento de refinado y de aceites obtenidos directamente de aceitunas. I obviously dont speak spanish or this would all be much easier.

                    1. It's a roundabout explanation that the oil is derived 100% from olives--some of the oil was processed/refined and some virgin-->

                      Aceite que contiene exclusivamente aceites de olivia que se hayan sometido a un tratamiento de refinado y de aceites obtenidos directamente de aceitunas.

                      Oil exclusively contains olive oils that were refined/processed and from oils obtained directly from olives.

                      Chiclana is near Cádiz. I believe that hojiblanca is grown a lot in this area. It's a fruity, mild oil with a pronounced green color.

                      1. In the latest issue of Cook's Illustrated, they compared Spanish and Italian olive oils, and the Spanish oils roundly defeated the Italian ones.