Nowadays, virgin and extra virgin olive oils have become one of the indicators of quality cooking. In addition to providing flavour, aroma and colour, it modifies textures, integrates the food ingredients and personalises the dishes.


Oil should be selected for is sensory qualities, depending on personal taste of each individual and the dish being prepared.


We employ virgin and extra virgin olive oil both raw and in frying, “sofritos” (sauce bases), stews, sauces and pastry etc. We should really forget the old saying "Since it’s only for frying, anything will do". If we desire quality cooking, the ingredients must also be of quality and, additionally, we will gain in health.


Finally, in order to improve the conservation of the oil and to maintain its freshness and integrity, it must be kept away from excessive heat, humidity and, above all, from light.