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 The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil. Flavoured or infused olive oil can be composed of refined oils, pure extra-virgin oils or a combination of both. Aromatics such as garlic, chilli and truffle are steeped in plain oil to produce flavoured variations. Flavoured oils aren’t usually used for frying, but are ideal for finishing dishes and for mixing into things like soup and pasta sauce. Having said that, this oil comes with monounsaturated fatty acids and antioxidants, making it the first line of choice for heart patients. I love olive oil, so I was excited to try this brand. My first bottle lasted me a long time, and the taste was great.

Have you heard the news? La Española has introduced handy new spray format olive oils and, ironically, they’re making quite a splash! We’re very excited at the extra versatility that this will offer our foodie fans in the kitchen and can’t wait to see what you cook with them!

Complete convenience

It is made from 100% cold-pressed Spanish olives to preserve their flavor and nutritional properties. There is no evidence of the use of solvents or additives. I tried a 250 ml bottle of EVOO from the company, and I can’t help saying that this oil is awesome.

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. Here at La Espanola, we love Mediterranean food and have sourced the finest authentic ingredients from all over the med, including tapas, olive oil, olives, cured meats and much more.

Environmentally sensitive 

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. However, La Espanola Classic Olive Oil may not be made from the first expression of olives. Therefore, it could be less beneficial compared to EVOO. La Espanola Olive Oil Uses It gives salads a delicious, tangy flavor that goes well with almost any type of vegetable or protein. 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 Bottle – Exposure to light can speed-up the deterioration of cold-pressed olive oil. That’s why producers tend to distribute extra-virgin oils in dark-coloured or opaque bottles. This doesn’t mean you should avoid light-coloured bottles altogether, but it’s something to keep in mind if you plan on storing your oil for a prolonged period of time. How much should I spend on olive oil?

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. A strong, spicy finish doesn’t mean an olive oil is bad or off, but a stale or bitter taste indicates that the oil is past its best. While old olive oil won’t harm you, it isn’t very pleasant to consume and should be avoided.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

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 Many of your tray bakes, especially vegetable ones, can be made with just a spray of oil – good for Veganuary. Cut some root vegetables, put them in a bowl with some garlic and fresh herbs, give a couple of squirts of oil and mix with your hands. Tip the lot onto a baking tray and roast until tender. Or cook butternut squash this way. Then the new vogue for roasted cauliflower is equally successful using the spray with maybe a teaspoon of harissa or try Delia’s recipe (with a couple of squirts rather than tablespoons of oil). And a spray comes in handy whenever you need to oil a baking tray, or grease a quiche dish, or the bottom of the roasting tin. Plus, the company claims that the oil is certified by USDA organic and GMO-free, so you can be sure you’re getting the best quality product possible. Is La Espanola Olive Oil Pure? This is made with a blend of different olives to maintain a consistent product year on year. These olives are usually harvested later than the first oil. Spanish extra virgin olive oil: Spanish olive oil tends to be light and fragrant - ideal for salad dressings or serve as an alternative to butter with bread.

All-purpose spray

Extra virgin olive oil: This is made from the first cold pressing of olives, and is the highest quality olive oil. It has a strong, fruity flavour, and is great for drizzling over salads and cooked foods, or for dipping bread into. If cooked with the flavour can be altered, so is best not heated. It’s a high-quality olive oil made from 100% pure Spanish olives. It has a fruity and smooth texture, perfect for salads, pasta dishes, and other Italian recipes. 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). 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.