Olive oil bottle with spout: simplify everyday life

Abuelaz is here!

Then an olive oil bottle with a spout solves three everyday problems at once: you save time (fast, controlled dosing), you pour easily without spilling, and you get a stylish bottle that is easy to display. With a tight screw-on spout, the oil stays fresh longer, and you get just the right amount, every time.

Here our Abuelaz fills the problem with mess, overdose, and ugly bottles!

The olive tree has been a part of everyday Mediterranean life for thousands of years. Phoenicians and Greeks spread cultivation westward, Romans built mills and storage systems throughout Hispania, and olive oil became as much a culture as a commodity: food, light, medicine, and trade. Today, Spain is the world’s largest producer, and Spanish olive oil is an umbrella for an enormous diversity of climates, altitudes, and grape… sorry, olive varieties.

In Catalonia, Arbequina dominates, small olives that produce a soft, round and often almond-tinged oil. Further southeast, we find Hojiblanca with its herbaceous freshness, and in Andalusia, Picual, known for its peppery intensity and high polyphenol content.

This breadth explains why Spanish oils suit so many dishes: from the mild fruitiness of a simple tomato salad to the peppery kick that lifts grilled vegetables or a soup just before serving.

When cooking, start with what you want to achieve. If you want flavor and a Mediterranean feel in your pan, choose a mild olive oil (preferably our blend in olive oil bottle with spout) that can withstand everyday heat and gives a round fruitiness. If you need a neutral flavor and really high heat, rapeseed oil is a good choice. If you want to maximize aroma and antioxidants, use extra virgin, mainly as a finishing touch over salad, pizza, soups and grilled vegetables. Flavored olive oils are heated gently so that the spices do not burn. With a spout bottle, you can dose precisely, avoid spillage and get the right result every time.

• Consistent quality: modern mills and rapid cold extraction preserve the aromas.
• Breadth in taste: you can choose mild, medium fruity or intense, and match the food.
• Value for money: Spanish growers combine tradition and technology so you get a lot of flavor per dollar.

When you use an olive oil bottle with a spout, this variation becomes easy to utilize. A fine-stream spout allows you to drizzle just the right amount, drizzle over a burrata, or dose with precision in the pan.

And because the spout reduces oxygen contact and mess, you get more of that clean, fruity aroma every time you cook.

The question “Fry in canola oil or olive oil?” comes up all the time. The truth is: both work, the choice is about taste and heat resistance.

• Olive oil (especially classic/blend or mild virgin): works great for everyday frying. Many have a smoke point of around 200–220 °C. The advantage is the taste, the round fruitiness is suitable for vegetables, fish and chicken.
• Rapeseed oil: more neutral flavor and high smoke point. Good when you don't want the fat to contribute flavor, or when you're frying really hot for a long time.

Our recommendation in practice:

• Use mild olive oil in the pan when you want the Mediterranean tone and a nice surface on the raw material.
• Feel free to top with a more aromatic extra virgin olive oil just before serving for maximum aroma.
• If you need extremely high heat without flavor, then rapeseed oil is a good complement.
  

Regardless of your choice, everything becomes easier with a bottled olive oil that gives you control: two quick swirls in the pan, no dripping on the stovetop, and you save the dishes for measuring cups and spoons.

• Mild/Arbequina (preferably from Catalonia): buttery, almond, green apple. Perfect in mayonnaise, baking and everyday frying.*
  
• Medium fruity/Hojiblanca: herbaceous, slightly peppery. Suitable for pasta sauces, tomato, chicken.
  
• Intense/Picual: distinct bitterness and pepper in the throat, signs of polyphenols. Use as a condiment: drizzle over soup, grilled vegetables or bean dishes.
  

With an olive oil bottle with a spout, you can have two bottles standing: a mild one for the pan and a peppery extra virgin for finishing. It makes everyday meals better without being complicated.

1. Sauté vegetables: heat the pan, two quick swirls, no overcooking, no smoke.
   
   
2. Sheet food: draw tight zigzags over root vegetables; turn around with your hands, done.
   
   
3. Pizza/finishing: drip exactly over the edge without wetting the middle.
   
   
4. Dressings: measure “by eye”, the narrow beam makes proportions easy.