Ordering a Beer in Spain
Spain is a beer loving country but ordering a beer in Spain is not as simple as just saying "una cerveza, por favor".
Find out below how to act like a local.
As well as ordering the kind of glass or bottle of beer you should ask for your preferred brand, but remember that in some regions and less touristic towns they tend to stick to their locally-brewed beers.
The beer measures below are not really standard, you never quite know exactly what size you will get without looking around the bar to see what other customers have been served, or just ordering one.
Ordering bottles of beer.
Una botella de cerveza or Un tercio - A bottle of beer.
This will be a standard glass bottle of beer, sizes may vary depending upon the brand but generally it will be a 33cl bottle, another popular way to order a bottle of beer is to ask for un tercio, (which actually means a third).
Un quinto
These are the cute little bottles, (25cl) also referred to as a botellín, they hold a fifth of a litre, and are the type commonly found in the bucket deals (cubos) offered by many bars.
What are your favourite bottled beer brands? Let us know in the comments section below.
Ordering a glass of Beer.
Una caña
One of the most common sizes ordered by locals in Spain. A caña is a small glass of beer (between 200-300ml ), wine glass are quite often used, usually slightly smaller than a British half pint and traditionally served with quite a large head.
A caña is normally what will be served with a menu del dia, also when ordering you may be given a complementary tapas dish, even if its only a small plate of crisps.
The main reason for its popularity with the Spanish, is that the smaller size means the beer stays cool, even in the hottest summer months.
Un doble
This should in theory be double the size of caña, but this isn’t always the case, the actual size of a ‘double’ can differ depending on the type of glasses a bar uses. Often a doble will come in the same glass as a copa.
Una copa
A glass or “cup” of draft beer, bigger than a caña but could be slightly smaller than a tubo or the same size as a jarra. This is one of the more ambiguous sizes you can order as you never really know what you will get.
Un tubo
This would be a tall, thin glass, which looks like a tube, not all bars serve this glass so the measures will vary but are normally between 30 cl – 50 cl
Una Jarra, (pronounced hah-ra)
Usually a mug or “jar” of draft beer, but this can refer to both a tankard-sized glass of beer (50cl) or a jug of beer brought with separate glasses to share with a group.
Una pinta
This should be a standard pint of draft beer and is probably the best thing to order if you really want to be sure what you are going to get, although this can not be guaranteed and you may be given just a large Beer.
One of the strange things here in Spain is that the pint unlike in other countries does not seem to be seen as a particular measure, with signs often being seen for small or large pints....... Strange but true.
Try something different
Una Clara
This is a refreshing summer drink and is a beer shandy made up of half beer and half Fanta lemon (con limón) or lemonade (con gaseosa), state which you would prefer when ordering.
Alcohol and Gluten Free Beers
Una cerveza sin
"Sin" means without’. Many of the big brands, make their own alcohol and gluten free versions and they are readily available in most bars.
Espuma
A little or a lot of foam/head…it’s up to you.
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Popular fish to eat in Spain
Popular fish to eat in Spain - Spain is a nation of sea food lovers, but to anyone new to living here or a tourist some of these can be a bit daunting. Be brave and try something different and remember fish is healthy.
The popularity of fish is very evident as you wander through the supermarkets and indoor markets where you will see a wide range laid out over ice.
Below is a guide to the most popular fish eaten here in Spain.
Oily fish
Health experts recommend we eat oily fish at least once a week, as it contains omega-3 fatty acids, which help protect the heart and prevent heart disease, it is also an excellent source of vitamin D.
Anchovy - Anchovy are usually prepared and served in two different ways, which is why it often has two different names so can be confusing. Boquerones are anchovies, but not the extremely salty ones. These are called anchoas.
The Boquerones that can be seen on restaurant menus are dipped in batter, fried and served hot, these are what we would generally call whitebait, (a generic name for immature fry of fish, between 25 and 50 millimetres long) or served cold in which case they have been marinated in vinegar, olive oil and garlic.
Sardine, Sardines, or sardinas - Also a very popular fish here in Spain. Order them by the dozen or half dozen, they are often eaten as a tapa as they are quite cheap. Fresh sardines that have been grilled on an open fire, sprinkled with rock salt and served with a wedge of lemon are lovely. Sardines can also be fried or baked in a casserole with potatoes and wine.
Recipe for Pan Fried Sardines and Grilled Sardines with Lemon, Garlic, and Paprika
Mackerel - Known as caballa in Spanish. This is often floured and fried, it is also great baked or grilled. The Spanish version of this fish is called estornino and is sometimes sold as caballa. It can also be found served cold as an appetizer/tapa, marinated in vinegar, herbs and onions.
Tuna - Fresh tuna (atún) is often found on menus in Spanish restaurants and also in readily available in supermarkets. It is generally sold in steaks and is a popular substitute for meat as its flesh is very firm with a strong texture. It is great grilled, baked or even pot-roasted in wine.
Tuna with red pepper sauce Recipe
Popular fish to eat in Spain
Bonito - Wherever you see tuna, you are also likely to see ‘bonito’. As well as being the word for ‘pretty’, bonito is also given to fish from the tuna family.
Bream
This type of fish can be found in all good restaurants and usually less expensive than many other fish. This fish is of excellent quality and abundant in Spanish waters. There are two main types available.
Gilt-head bream - Also known as Dorada, this is the most expensive bream but the nicest one in flavour. It is often served whole and baked in a sea-salt crust. It is best cooked by grilling or baking.
Red bream - Also popular in Span and is even served on Christmas Eve for the traditional family meal. Besugo is best served char-grilled on an open fire.
Red mullet - Known as Salmonete in Spanish. This is a smallish fish that has quite a delicate light flavour. The liver of this fish is considered a delicacy and is usually left intact when the fish is cleaned. Salmonete is very popular in Spain and in other Mediterranean countries.
Grey mullet - Common in Spanish markets but is different to the red mullet in that is has a strong, earthy and distinctive flavour that is not to everyone’s taste. This fish is known as lisa in Spanish and is sometimes confused with sea bass, although it is cheaper in price. Lisa is best served with an acidic sauce containing lemon, white wine vinegar and garlic.
Flat Fish - Several types of flat fish are popular in Spain; some are quite inexpensive whilst others that are common in the UK but not found in Spanish waters and have to be imported are obviously more expensive.
Turbot - This is one of the most expensive fish on the market, mainly because it is so scarce. The fillets are usually poached and served in a sauce.
Plaice - Known as Solla in Spanish, although common in the UK it can be hard to find here.
Sole - If see ‘lenguado’ on the menu, you’re likely to be served any variety of flat fish that looks like sole, some of which are very good and others not, so before placing your order check what fish you will actually be getting.
Monkfish - Called Rape (pronounced rah-pay) is now quite common in Spain. This fish is sweet-tasting and firm and can be used as a substituted for lobster in any recipe and is even known as poor man's lobster The tail is prized for its tenderness and mild flavour and is the part of the fish most commonly used in recipes.
Recipe - Monkfish with roasted garlic sauce
Sea bass - which is known as lubina in Spanish and is very popular in Spanish restaurants and markets. It is generally served whole baked in the oven, grilled or simply served with salt and lemon.
Grouper - Called Mero in Spanish and can generally be found in the frozen fish section in supermarkets rather than in the fresh fish market with fresh produce.
Hake or merluza is probably the most popular and most widely used fish in Spain, it is very cheap to buy. Fish fingers, which are generally made from cod in the UK, are made from hake in Spain. Merluza are found abundantly in Spanish waters. You will find this in all restaurants, supermarkets and fresh markets.
Cod - Cod is not found in the waters in Spain, although it can be found in supermarkets and markets, but in its salted and dried form known as Bacalo which is used in many Spanish recipes.
Cod with Chilli & Garlic - Bacalao al pil-pil
Red Snapper - This is one of the most popular of all the white fish and can be found all over the world, it's called Pargo Roja or sometimes Huachinango in Spanish. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried, fillets are good pan-fried or steamed. Red snapper is also a good ingredient for fish stews. This is a good recipe for red snapper or any other white fish - Fish in Onion Sauce.
Other Fish
Skate - Known as raya in Spanish. You won’t generally find it in the supermarkets here, but you will see occasionally in the fish markets. The large wings are the part of the fish that is edible, but it does have a very strong flavour.
Swordfish - Known as pez espapda or emperador (emperor fish). This is a popular fish in Spain and is great for those that are not too keen on fish, as it has a very meaty texture and mild taste. It is usually sold in steaks and is delicious grilled or baked and served simply with lemon and salt.
Freshwater fish
Trout - Trucha is quite popular in Spain as it is farmed quite a lot all over the country. You will find it sold whole or cut into fillets.
Salmon - Salmon is fished from the waters of northern Spain and is also imported from Norway or Canada. This is also a popular fish that you will find in all markets, restaurants and supermarkets, but can be quite expensive.
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Fruit in Spain a Seasonal Guide
Fruit in Spain - A Seasonal Guide - We all know that fresh fruit is good for us, and Spain offers much more than just oranges and lemons, with some quite exotic looking varieties, but when are they in season and what do you do with some of the more unusual types... Find out below.
Fruit in Spain by season
Spring season for fruit is classed as between March and April
Summer is May, June, July, August and September
Autumn is October and November
Winter is December, January and February
What is available month by month. This a guide as harvest times do vary by region. In the hotter areas, seasons start earlier and continue longer. In colder areas harvest times start later and end sooner.
January and February - Almonds, Apples, Avocados, Bananas, Chestnuts, Grapes, Olives, kiwi, Passion fruit, Pomegranate and Tangerines.
January is also a good month to take advantage of the harvest of the last persimmons and custard apples of the season. Also, in January, the first strawberries begin to appear in the supermarkets.
March and April - Grapefruit, Kiwi, Lime, Medlar Fruit (Nisperos) Oranges, Pineapple, Strawberries
May - Apricots, Cherries, Fig, Gooseberry, Lemon, Mango, Medlar Fruit, Melon, Oranges, Nectarine, Peach, Pear, Plums, Prickly Pears, Raspberry, Tomato, Watermelon, wild Strawberry
June, July, August and September - as above with the addition of Zucchini/courgette
October and November - Cherimoya, Dates, Jujube, Mandarin, Persimmon, Pomegranate, Quince
December - Almonds, Apples, Avocado, Bananas, Cranberry, Chestnut, Grapes, Olives, Passion Fruit, Pomegranate, Tangerines
Fruit in Spain a guide to some of the more unusual types
Chirimoya or Cherimoya also known as Custard Apple
These are a large green tropical fruit. Inside it has white flesh and lots of shiny black seeds. It´s delicate and bruises easily and is in season in Autumn & Winter. The best way to eat these is to slice them in half and eat with a spoon, serve them chilled and avoid the large black seeds. When ripe, cherimoyas give to gentle pressure, similar to a pear or an avocado but don´t over squeeze when testing for ripeness. Try not to buy them when overripe as they do not taste as good, these are also great for smoothies..
These are good for you as Chirimoya have 75% water content and contain vitamin A & C. They also have potassium and antioxidants too, they are recommended for constipation, to reduce stress and are said to be good for skin, teeth and bones too, some even say that the properties of the Chirimoya act in a similar way to aspirin for pain relief. Let us know if they work for you in this way.
Fig – Higo
The fruit consists of green skin that sometimes ripens purple or brown and the inside is a brownish-red. The main season is August through October.
Figs can be eaten either peeled or unpeeled, depending on the skin and personal preference. Figs can be eaten fresh or dried and used in jam-making. Also, they wonderful served on a salad or with cheese. Eating excessive amounts of figs can have a laxative effect and so they are best eaten in moderation!
Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K plus they contain natural sugars and soluble fibre, it is said that they can help lower high blood pressure.
Pomegranates also known as Granada
These are a large orange or red fruit with a thick skin they are full of bright red seeds ((known as arils) and are in season normally from October to February.
To eat, slice off the top and bottom and break into half, scoop out the seeds and eat these, be careful with the red juice as this can stain. Eat the seeds on their own or make a juice with them - 5 or 6 large pomegranates should produce about 4 glasses of juice; you can also add them to salads and yoghurts etc.
These are good for you and are said to help to avoid plaque building up on teeth and may even help to reduce blood pressure. Pomegranates are packed with antioxidants and high in fibre too, they also contain lots of Vitamin C, Vitamin K, Iron, Calcium, Potassium, so eat away.
Did you know the name of the city of Granada means pomegranate and signs of this can be found all around the city. In Greek mythology, the pomegranate was known as the 'fruit of the dead' as it was said to have arisen from the blood of Adonis.
It has been said that every pomegranate contains the same number of seeds 613 but there seems to be no real evidence to this, count them if you have time.
Fruit in Spain
Persimmon also known as Caqui fruit, Sharoni or Sharon Fruit
Persimmon fruit look similar to a tomato but can vary in colour from a yellowey orange to deep red colour they are rich and tangy and sweet all at the same time, so the taste is quite unique. These are generally available during the Autumn season.
You can eat these like an apple as the skin is also edible. When ripe they can also be eaten sliced or scoop out the seeds and inner stem if present and eat with a spoon. (Note - Do not eat on an empty stomach due to possible reaction with gastric juices.) The pulp is almost liquid, like jam and has a very sweet taste. They can be ripened by storing in a container with alcohol, such as aniseed liquor.
The deep red fruit seem to have more flavour but be careful not to stain clothes with the juice as it can be difficult to remove.
The acidic nature of this fruit when unripe is quite unpleasant so it best to try these fruits when ripe, eaten unripe then can make your mouth feel slightly numb this is due to the amount of tannins present.
These are high in fibre and rich in vitamin C. they may also help to improve metabolism
Pitahaya also known as pitaya, Dragon Fruit and Strawberry pear.
These are not really native to Spain but have recently been grown in the Costa del Sol with some success.
Dragon fruit are part of the cactus family. The plants flower at night and have a wonderful fragrance. The two most common types have bright red skin with green scales that resemble a dragon — hence the name, but they can range in colour from red, yellow to purple. the flesh inside is commonly white with black seeds, but other less common varieties can be red, pink or yellow all with black seeds, each fruit generally weighs 1kg. They are more sour and refreshing, with juicier flesh and a strong taste which is normally described as between a melon and a pear with the consistency of a kiwi, Unripe fruit have very little taste at all.
Here’s how to eat dragon fruit - Select a ripe fruit with bright red, evenly coloured skin that gives slightly when squeezed. Use a sharp knife and cut straight through the fruit, slicing it in half. You can use a spoon to eat the fruit out of the skin or peel the skin off and slice the pulp into small pieces.
Ideas for serving dragon fruit - Simply slice it up and eat it as is. Chop it into small pieces and top with Greek yogurt and chopped nuts. Include it in a salad.
Watermelon or sandía
Typically, these are available from late Spring to mid-Autumn, but many are grown under glass, so they tend to be available all year round. Spain is one of the largest producers of this fruit worldwide.
The watermelon is one of the world’s largest fruits and is actually a berry with a thick, smooth rind and a fleshy interior, they grow on a flowering vine. While most people think of watermelons as having green rinds and rosy centres, they can actually vary from white, yellow, light green, spotted and streaked in colour on the outside, to shades of pinks, reds and orange-yellows on the inside. They also vary drastically in size and weight, and can be oblong, oval or spherical in shape.
Some say that the best way to choose a good watermelon is to tap on its rind with a couple of fingers and listen for a hollow sound, there are even some seedless varieties around which are now becoming popular, look for Reina de Corazones, Apirena, Pepsin and Jack.
Watermelons are composed of about 92% water; hence their name and they have diuretic qualities, they are also rich in vitamins A, B and C. Varieties with pink or red flesh contain a high level of the antioxidant, lycopene, which is thought to help prevent prostate and other cancers. Another benefit of watermelon is its citrulline content which is an amino acid used by our bodies to make arginine, another amino acid that helps eliminate ammonia from cells, improve circulation and reinforce the immune system.
Try this lovely Watermelon Gazpacho Recipe. This is the perfect healthy soup for summer and a refreshing change to a traditional Gazpacho
Loquat better known here as Nisperos, also known as Medlar fruit.
These are small peach-coloured fruits they are a little fussy to prepare but have a delicate taste. These can be enjoyed during the Spring season
While the skin can be eaten the best bit is inside, the flesh. The fruit contains large seeds that are toxic and must not be eaten as they contain cyanogenic glycosides, mainly amygdalin, which release cyanide. Lots of people make chutney, jelly and jam using the Nispero.
They are low in calories, and packed full of antioxidants, vitamins and rich in soluble fibre, they also contain vitamins' A, C and E, and traces of the groups B, B1, B6, B2 and B, with potassium, phosphorus, calcium, magnesium, sodium, iron, zinc, iodine and Selenium!! Despite all this they taste lovely! it is said that they may promote heart health, have anticancer properties, improve metabolic health and offer anti-inflammatory properties.
You will see these being grown in the valley of Callosa d'En Sarrià, just 15 minutes inland from Benidorm, they are our locally produced "superfood".
Nispero jam and chutney recipes
Mango
Spanish Mango! The majority of Spanish mango producers are based in Málaga (the region of the Axarquía), as well as in Granada. This is a delicious and sweet Spanish fruit, and the main season is August through November.
How to peel a mango easily - slice a mango in half, get a tall glass, get the part between the fruit and skin and once you push it down the skin will instantly slide off.
Fruit in Spain
Quince also known as Membrillo
These look similar to an Apple but slightly larger. They are in season in Autumn.
These are very tart so are best used cooked and are perfect for making jams and jellies as they are high in pectin. They can be used with apples in crumbles and baking to enhance the flavour. Quince can be roasted in the oven or boiled with cinnamon for a lovely winter dessert. Boil them down with sugar and serve with delicious Manchego cheese. Also, quarter and added to stews and casseroles - fantastic with pork - think apple sauce with a difference.
They also have a very pleasant perfume that can fragrance the house.
They are high in fibre and antioxidants and are supposed to help with weight loss.
Recipe for Manchego Cheese and Quince Paste
Prickly Pears, called Higo Chumbo in Spanish also knows as the Barbary Fig
These are the fruit of the paddle cactus; the fruit can range in colour from green (less sweet) to red (very sweet) and orange shades in between. The little spots seen on them are not thorns, they are covered in glochids which are hair-like splinters that can stick into your skin and are very painful and hard to see. When picking a prickly pear cactus fruit protect your hands. Prickly pears taste a bit like a strawberry and raspberry combined with slight earthy notes some compare them to extra tasty watermelon and preferably they are eaten chilled They are in season during the summertime.
The best way to prepare a prickly pear is to remove the glochids so you can handle the fruit, If buying from a supermarket this is often done for you, if doing this at home the glochids can be burned off over an open flame. Grip the fruit with a pair of tongs or stick it on the end of a fork. Slowly turn the fruit over the open flame. As the glochids burn off you may hear popping sounds or see little sparks fly off the fruit.
Once you have removed all the glochids slice about one-quarter inch off of the ends of the fruit. Then take your knife and slice the skin of the fruit lengthwise across the top, about one-quarter inch down into the fruit. Using your fingers pull the skin back off of the fruit. The skin is thin on the outside, but has a thick layer underneath that comes off too. Peel all of the skin off so that you are left with just the interior pear-shaped piece of fruit. Now you can slice up the fruit to eat or use in smoothies. The prickly pear has small, hard seeds that you cannot bite through, but they are safe to swallow or just spit them out.
Prickly pears contain magnesium and potassium and lots of fibre and antioxidants. Prickly pears may help to lower cholesterol and contain very few calories so are great for weight watchers.
Jujube or Chinese date or Azoifaifa in Spanish
This reddish Brown Berry looks like a bit like an acorn when they are ripe, they’re dark red or purple and may appear slightly wrinkled they taste similar to an apple. You can eat them anytime from yellow-green to full red and are in season during the Autumn.
They are often used to make tea and jams but also try adding sliced jujubes to your fall salads. Toss arugula with walnuts, gorgonzola cheese, and a sweet vinaigrette or slice thinly and add to your morning oatmeal or on top of yogurt for added sweetness or bake sliced with pork chops.
Jujube fruits can be eaten raw as a snack. Dried jujubes are high in sugar and should be limited in your diet, they are low in calories but rich in fibre and other nutrients, they have been used in ancient Chinese medicine for over 4,000 years to help calm the mind, reduce stress and anxiety, and relax the body.
Other helpful pages
Homemade Irish Cream Liqueur
Homemade Irish Cream Liqueur - Just like Bailey´s This recipe is so easy; you will never want to buy a bottle again! It’s sweet and creamy with a splash of Irish whiskey. Serve it chilled with plenty of ice or sneak a drop into your coffee or even use for baking.
Ingredients
12fl oz Irish whiskey
1 tsp instant coffee dissolved in 2 tbsp boiling water or 1 tsp Camp coffee essence
9fl oz single or half and half cream
14oz can sweetened condensed milk
3 tbs (45g) chocolate topping or syrup or 1 tbsp cocoa powder
1 tsp vanilla extract
1 tsp almond essence (optional)
Bottles for storage.
Method
Sterilise the bottles: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
If using instant coffee, Mix with 2 tbs of boiling water and allow to cool completely
Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp/coffee or chocolate to taste.
Pour into sterilised bottles and store in the fridge, make sure the lids are on tightly.
Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week. Shake well before serving.
Tips
How to avoid ‘curdling’ – Certain blenders can curdle the mixture slightly as they ‘whip’ the cream. To avoid this, start your blender on a very LOW speed and increase slowly to medium/low. Mix until only just combined. If for some reason your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
Cream – Use a cream that does not easily curdle or whip, choose a thin pouring cream.
What type of whiskey should I use?
Any brand of Irish whiskey is fine to use. Since you’re mixing your whiskey with other ingredients, there’s no need to spend extra money on a fancy bottle!
Find lots of Spanish Recipes HERE
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All about Spanish Olive Oil
Spanish Olive Oil, Aceite de oliva in Spanish - Olive oil also know as liquid gold is well known for its health benefits and is a key component of the Mediterranean diet.
The Spanish have the Phoenicians to thank for bringing the first olive trees to Spain in around 1050 B.C. But it was not until the Romans occupied the Iberian Peninsula (212 BC) that olive groves began to spread throughout Spain and then the Moors introduced more advanced cultivation and production techniques. There are now more than 200 olive varieties in Spain
Spain produces over half of the world’s olive oil with more than 350 million olives harvested every year, the province of Jaén in Spain’s southern community of Andalusia produces more olive oil than all of Italy combined. Much of that oil is exported and bottled in other countries such as Italy but, plenty stays right here in Spain as the average Spaniard consumes 10 times as much olive oil as Americans Spanish annual consumption of olive oil equates to almost 10 litres of olive oil per person.
Andalucía, is Spain’s largest producer of extra-virgin olive oil – the unrefined, pressed juice – with hot, dry climates guaranteeing a deep, strong-bodied flavour. Second is Catalonia, a key producing region where the oil has a soft, mineral character, third is Castilla-La Mancha’s fruity and thick versions which are used for first-rate blends (as grapes are for fine wines), and then the Balearic islands such as Mallorca, whose oil is mild and sweet mainly due to the coastal breeze. Spain’s Protected Designation of Origin system was launched in 1985 to safeguard distinct oil profiles, and now includes 29 different regions.
Olive Trees
Olive trees live an incredibly long time, having an average lifespan of between 300 - 600 years and Spain is home to some of the oldest olive trees in the world. The Museo del Arión in Tarragona, is a museum that displays trees that are over 1,000 years old and the oldest of them all is said to be over 2,000 years old!
Spain has around 300 million olive trees.
The oldest olive tree in all of Spain, and perhaps the world! Photo Credit: Spanish Sabores
Spanish Olives
Just like grape varieties for winemaking, the secret to great olive oil is great olives! Spain is home to more than 200 different types of olives, 24 of which are commonly used to make olive oil. Each type of olive has a unique flavour, from spicy to sweet, smooth to acidic. Professionals are able to detect a multitude of tasting notes, just like wine tasters.
Olives can be harvested anytime until completely ripe and black. Green Olives that are harvested early can make green oils, while late-harvest oils are generally golden. The only difference between green and black olives is ripeness.
Types of Olive Oil - Virgin, Extra Virgin, Ordinary Virgin, and Lampante Virgin.
Depending on the quality of the olives, how they are pressed and how many times, oils can change drastically from excellent to inedible. The European Union strictly regulates how oils can be classified.
The acidity level of oil refers to the amount or percentage of oleic acid. If the olives fall from the tree and burst open on the ground, it can occur through the process of oxidation. It can also take place if the olives are stored too long before pressing. The lower the percentage of acid, the better the oil and more fruity the taste.
The most important thing to look for on the label is the quality-defining words Virgin or Extra Virgin.
EU laws state that olives should be harvested and processed naturally, without using any sort of processes, especially thermal processes, which alter the oil, permitted processes are - washing, decanting, centrifuging and filtering.
The best oils to buy are Extra Virgin or Virgin, not types that are refined or blended. Ordinary Virgin and Lampante are names that you probably will NOT see in your local supermarket but they may be found in blended oils.
Extra Virgin Olive Oil
The olives have to be pressed less than 24 hours after being harvested using either a traditional press or a centrifuge system (common these days). No chemicals can touch the oil and it must be 100% olive juice, no additives. It must not be heated above 27° C (80.6°F). Extra virgin olive oil can not have any defects in colour, smell or taste and has to have an acidity level below 0.8 percent (most are under 0.3 percent).
Stick with extra virgin Spanish olive oil, you cannot go wrong.
Virgin
These are also chemical-free and can only be pressed using traditional presses or centrifuges. The difference with these oils is that they are allowed to have some slight imperfections of colour, smell and taste.
Olive oil experts use a 10-point scale to judge oils on an array of quality criteria. Extra virgin oils have to achieve a perfect score. Virgin oils can have up to 3.5% defects and an acidity of up to 2 percent.
As virgin oils are still raw and unheated they retain many of the health benefits of extra virgin oils. Most virgin oils are mixed with refined oils and sold as just plain “olive oil”
Ordinary Virgin Olive Oil:
Ordinary Virgin olive oil can have an acidity of no more than 3.3%. Only sold in Spain to wholesalers.
Lampante Virgin Olive Oil
Like Ordinary Virgin olive oil, Lampante Virgin Olive Oil can have an acidity of no more than 3.3%. This type of oil is only sold in Spain to wholesalers. It is made from olive oil that for one reason or another either has a high acidity level or an undesirable flavour or aroma and to correct the problem it is put through a refining process.
Olive Oil
This type of oil is made by mixing refined olive oils with virgin olive oils, except Lampante. The acidity of the oil can be no more than 1.5%. Once a Lampante Olive Oil is refined and mixed with a small amount of extra virgin or virgin olive oil to give it flavour, this is sold as simply “Olive Oil.”
How to Store Olive Oil
Store it in a cool, dry, dark place. Do not store your olive oil near a heat source such as the oven or it will quickly turn rancid. Light is very damaging as well so it is best to keep it in a cupboard, not on the counter. It should be used within a year of being produced because it starts to lose flavour and nutritional benefits.
Health Benefits of Olive Oil
Olive oil is packed with health benefits: It’s anti-inflammatory and antibacterial.
It Improves heart health, and brain function, it can also help to manage blood sugar levels, Improves skin health as it contains vitamin A, E, D and K and antioxidants, it can also help with stomach problems such as IBD, it also helps to reduce inflammation and can help with rheumatoid arthritis pain.
1 tablespoon, or 13.5 grams of olive oil, provides: 119 calories, 13.5 g of fat, of which 1.86 g is saturated 1.9 milligrams (mg) of vitamin E 8.13 micrograms (mcg) of vitamin K. The main fat it contains is monounsaturated fatty acids, which experts consider to be a healthful fat.
It also contains traces of calcium and potassium, as well as polyphenols, tocopherols, phytosterols, squalene, and terpenic acids and other antioxidants.
Tips for using olive oil
Drizzling it on a salad or adding it to a salad dressing. Drizzling it on a freshly made bread, using it when making bread, using it instead of other fats when frying or sautéing, many varieties of olive oil are perfect for frying. The reason some say not to use it is that it gets hot very quickly but won’t burn.
To give a different flavour to grilled meat, just add a few roasted coffee beans to your Extra Virgin Olive Oil and let it marinate for a couple of days, then use it when grilling any type of meat.
Did you know that you can reuse the olive oil by filtering it after each frying? This way you can get much more out of them and still preserve all the healthy properties, and also help reduce food waste.
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