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
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.
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.
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
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.)?
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.
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)
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
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.