Virgin oil from Spain
Abuelaz | A balanced blend of virgin olive oil and refined olive oil
The olive oil that never compromises on taste
From the sunny olive groves of Catalonia comes an olive oil created for all everyday meals.
Abuelaz Olive Oil N°1 is a balanced blend of refined olive oil and virgin olive oil from Spain – mild, reliable, and with a flavor that maintains consistent quality year-round.
Abuelaz Olive Oil Nº1 vs Extra Virgin Oil
Balanced olive oil with a mild taste and high smoke point. Stable for frying & deep-frying, easy to drizzle over everything from salads to hot food,
We compare in the table
Why is it called virgin olive oil?
Virgin/extra virgin olive oil is oil that has been pressed directly from olives, without chemical refining. The oil is extracted mechanically – the olives are crushed, the pulp is beaten and the oil is separated from the pulp.
The name “virgin” refers to the oil being as pristine as possible: low acidity, distinct flavor of olive variety and growing location, and no added substances.
The result is an oil with a lot of aroma, flavor and natural antioxidants - perfect when the oil should be seen and felt, for example on salad, bread or as a finish over finished food.
Disadvantages of virgin olive oil in everyday cooking
At the same time, there are a few things that make pure virgin olive oil not always the most convenient everyday oil:
- Lower smoke point
Virgin olive oil often starts to smoke at a lower temperature than refined oil, making it less optimal for really high heat, such as heavy frying and deep-frying.
- Clear flavor that takes over
The fruity, peppery flavor is delicious – but can sometimes take over the dish, especially if you want the ingredients to be the focus.
- Sensitive to heat, light and storage
The fine aromas and antioxidants break down more quickly. The oil does best in a dark, cool place and is used relatively quickly.
- More expensive and more varied
The quality can vary between harvests and producers, and the price is usually higher than for a more neutral, refined oil.
Spain is the world's largest producer of olive oil, accounting for around 40% of global production. Almost every other drop of olive oil in the world comes from Spain – the rest is distributed between Italy, Greece, Tunisia and Turkey, among others.
Olive oil from Catalonia, mild and reliable
Why Catalonia?
Catalonia is one of Spain's most well-known olive regions. Here, in a sunny Mediterranean climate with cool nights, the olives ripen slowly and develop a soft, balanced flavor, often with hints of almond and green apple from the Arbequina variety.
The result is a virgin olive oil that is easy to like and simple to use every day.
Abuelaz Olive Oil Nº1
This is where our Abuelaz Olive Oil Nº1 gets its character. We combine virgin olive oil from Catalan vineyards with a carefully refined part to get the best of both worlds: mild, smooth flavor and high smoke point.
- Works just as well on salads and in cold sauces as in a frying pan and deep fryer.
- Doesn't take over the taste of the ingredients, it plays with, not against.
- A stable process provides the same good experience all year round, regardless of harvest variations.
"First date with the frying pan"
Frying in olive oil can feel like a first date with a frying pan: a little nerve-wracking. The secret? An oil that can handle heat and stay calm. Our Abuelaz Nº1 olive oil has a high smoke point and a mild, smooth flavor - so eggs turn out golden, vegetables crisp and chicken juicy without taking over the show.
Press the squeeze bottle lightly, drizzle thinly and let the pan do the work. Simple, clean and really tasty.
For more unexpected ways to use olive oil, check out our drink recipes and inspiration.