Olive oil for every occasion

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.

This gives it a mild, even flavour and a higher smoke point, perfect for all cooking where you want the ingredients, not the oil, to play the starring role.

Refined olive oil: neutralized to remove strong flavors/defects → smooth taste and high heat tolerance. You can find more about what refined olive oil is in our 2026 guide

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

Together, this becomes "olive oil/classic olive oil," not "virgin" according to category rules, but with a mild olive tone and broad applicability.

• Frying & sautéing: vegetables, chicken, fish, pan dishes.
• Oven & baking: root vegetables, pizza bases, focaccia, loaf bread.
• Sauces & marinades: when you want richness without a dominant peppery taste.
• For drinks

• 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’s rich in monounsaturated fat and vitamin E, a good swap for everyday saturated fats.

• Compared to 100% extra virgin, the blend contains fewer naturally occurring 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 Aegean islands around 6–7,000 years ago.

Already during the Bronze Age, olive oil was pressed in simple stoneworks; Phoenicians and Greeks spread cultivation westward and made the oil a commodity in amphorae.

The Romans then built large-scale mills and storage systems, making olive oil a staple in both kitchens, religious ceremonies, and lighting.

After antiquity, knowledge was kept alive in monasteries and agriculture, and during the Middle Ages and onwards, the Mediterranean's olive belts became centers for quality and craftsmanship.

Catalonia, where tradition meets technology

In Spain today, olive oil holds a special position, and Catalonia is one of the areas with a long, documented tradition.

Arbequina thrives here in particular; a small, aromatic olive that yields a soft, round oil with mild fruitiness, as well as notes from 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 (EVOO):

cold-extracted, unrefined, most aroma and polyphenols. Best for drizzling over salads, grilled vegetables, pasta, soups.

Virgin:

Natural and flavorful but a little milder than EVOO. Good for hot cooking.

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

Mild and heat-resistant. The everyday Abuelaz.

Flavored olive oil:

EVOO with e.g. lemon, chili or garlic, fun 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.