Olive oil for everyday use & heating

Olive oil is culture, tradition and craftsmanship, but also a smart everyday choice. Our oil is a balanced blend of refined olive oil and virgin olive oil. It provides a mild, smooth flavor and a higher smoke point, perfect for all cooking where you want the ingredients, not the oil, to play the main role.

Refined olive oil: neutralized to remove strong flavors/defects → smooth flavor and high heat resistance.

Virgin olive oil: mechanically extracted, not refined → adds natural olive flavor.

Together it becomes “olive oil/classic olive oil”, not “virgin” according to the category rules, but with a soft olive tone and wide usability.

• Frying & sautéing : vegetables, chicken, fish, casseroles.
• Oven & baking : root vegetables, pizza bases, focaccia, flatbread.
• Sauces & marinades : when you want fullness without dominant pepperiness.

• Mild and round , with light fruitiness from the virgin portion.
• Consistent batch to batch – perfect as “house oil” in the kitchen.

What makes our Abuelas a guarantee is that regardless of harvest/weather or conditions, our oil maintains the same quality in every bottle.

• Like all olive oil, it is rich in monounsaturated fat and vitamin E, a good replacement for saturated fats in everyday life.
• Compared to 100% extra virgin, the blend contains fewer natural polyphenols (antioxidants). For extra antioxidants: use EVOO for cold dishes/finishing.

The olive tree has been cultivated around the eastern Mediterranean for thousands of years, with the first signs of domestication coming from the Levant and islands in the Aegean Sea around 6–7,000 years ago. As early as the Bronze Age, olive oil was pressed in simple stone tools; the Phoenicians and Greeks spread cultivation westward and made the oil a trade item in amphorae. The Romans then built large-scale mills and storage systems and made olive oil a staple in cuisine, religious ceremonies and lighting. After antiquity, the knowledge was kept alive in monasteries and agriculture, and during the Middle Ages and onwards, the Mediterranean olive belts became centres of quality and craftsmanship.

Catalonia, tradition meets technology

In Spain today, olive oil has a special place, and Catalonia is one of the areas with a long documented tradition. Arbequina, a small, aromatic olive that produces soft, round oil with a mild fruitiness, thrives here, as do other varieties depending on the valley and altitude. The region is home to recognized designations of origin such as Siurana, Les Garrigues and Empordà, where modern mills combine gentle harvesting, rapid crushing and low-temperature extraction to preserve aroma and quality.

Extra virgin olive oil (EVOO):

cold-pressed, unrefined, mostly aroma and polyphenols. Best to drizzle over salad, grilled vegetables, pasta, soups.

Virgin:

Natural and flavorful but a little milder than EVOO. Great in hot dishes.

Olive oil/classic (spring): refined + virgin,

Mild and heat-resistant. Everyday Abuelaz .

Flavored olive oil:

EVOO with, for example, lemon, chili or garlic, great as a flavor enhancer.

Not all olive oils thrive in high heat

• Extra virgin (EVOO): works well at low–medium heat (sautéing, stir-frying), many have a smoke point of around 190–210 °C. When frying hard, the aroma/polyphenols are lost, so use it as a finishing oil.
  
  
• Virgin: similar to EVOO but slightly milder. Works well in hot cooking on medium heat.
  
  
• Olive oil/classic (our: refined + virgin): most heat-resistant of the bunch, often 220–240 °C smoke point.

Best for everyday frying, oven and baking.

• Flavored EVOO: heat gently, the flavors may burn. Use at the end or cold.