LA ESPAÑOLA - Olive Oil Made from 100% Spanish Olives. 200 ml Spray

Product Information

I tried a 250 ml bottle of EVOO from the company, and I can’t help saying that this oil is awesome. Ever wanted to seamlessly switch mid-meal prep between spraying, streaming and dripping your olive oil, and all at the touch of a button? Then we have three words for you: Triple. Action. Cap. Gone are the days of faffing around between different bottles, or having to bring in a brush just to ensure even distribution of oil on your dish. Thanks to the handy pressure-sensitive triple-action cap on our versatile spray bottles, you can now flit between applications without breaking your stride! Complete convenience Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils. But I am recommending the handy olive oil spray format, which is made to the highest quality from Spanish olives, combining refined olive oils and virgin olive oils. Every time you use it, it gives a consistent and measured spray at less than 4 calories, and each bottle should give you 800 sprays. And the cap (which I know looks a bit like those on a shaving mousse) is specially designed to have a triple action – spray, stream and drip which is pressure sensitive. How clever. Three ways to spray (and not pour). The price is good too. It’s an EVOO and not refined like some other oils out there. Following are the type of products that you can get at Le Espanola:

You can definitely use olive oil for deep frying as it has a smoking point of 180C. Olive oil is often used in Spanish cooking for deep frying. One of the benefits of using olive oil in deep frying is that it can be reused up to 10 times without detriment to the composition of the oil. In comparison to using refined vegetable oils which should only be used up to 4 times. Recipes you can make with Extra Virgin Olive Oil Just put a few drops in the bath, and rub them on your skin after washing. Or use it as a massage oil to keep your skin looking and feeling great. Olive oil is a natural oil extracted from olives. It is a staple in the Mediterranean, used for cooking, dressing salads, drizzling over finished dishes and more. The best olive oils are always expensive because they are costly to produce. Like wines, they vary with climate, country, area of origin and from year to year. Many different varieties of olive are grown for oil, so the range of oils is wide. They vary in colour, flavour, aroma, consistency and character and come mainly from France, Italy, Spain, and Greece. Store olive oils in a cool, dry place, away from sunlight.

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Greek extra virgin olive oil: Greek olive oil is light green in colour and has a mild flavour. It has a peppery taste and comes from olives grown in the Kalamata region of Greece. Use for drizzling over traditional Greek salad with feta cheese. The major applause from the consumers about this oil was its taste and flavor. Though a few also jotted negative points, we found its savor and texture were phenomenal. Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. This exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO. Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour.

Best uses: Salad dressings, fish dishes, mayonnaise, vinaigrette dressings, use instead of butter in cake baking. Dipping with crusty bread or drizzled over pizza. Can be used for deep frying if temperatures do not exceed 180 C

Perfect portions 

As a sealed unit, the spray bottle is much more aseptic than some bottles, helping to minimise the amount of bacteria that may enter the bottle and contaminate your lovely olive oil. While bacterial contamination is not a common problem for La Española lovers (thanks to our signature pouring spouts), it is still reassuring to know that you and your family have an extra level of protection should you need it. Cost effective