{"id":259649,"date":"2026-06-04T23:53:23","date_gmt":"2026-06-04T22:53:23","guid":{"rendered":"https:\/\/aovenicanores.com\/?page_id=259649"},"modified":"2026-06-04T23:59:42","modified_gmt":"2026-06-04T22:59:42","slug":"preguntas-frecuentes","status":"publish","type":"page","link":"https:\/\/aovenicanores.com\/en\/preguntas-frecuentes\/","title":{"rendered":"FAQ"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\">\n<div class=\"et_pb_row_0 et_pb_row et_block_row\">\n<div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_flex_column et_pb_css_mix_blend_mode_passthrough\">\n<section class=\"et_pb_fullwidth_header_0 et_pb_fullwidth_header et_pb_fullscreen et_pb_bg_layout_dark et_pb_text_align_left et-pb-has-background-video et_pb_preload et_pb_module et_flex_module\"><span class=\"et-pb-background-video\"><video autoplay loop playsinline muted><source type=\"video\/mp4\" data-src=\"https:\/\/aovenicanores.com\/wp-content\/uploads\/2026\/06\/OLIVAR-NICANORES.mp4\" \/><\/video><\/span><div class=\"et_pb_fullwidth_header_container left\"><div class=\"header-content-container center\"><div class=\"header-content et_flex_module\"><div class=\"et_pb_header_button_wrapper\"><\/div><\/div><\/div><\/div><div class=\"et_pb_fullwidth_header_overlay\"><\/div><div class=\"et_pb_fullwidth_header_scroll\"><\/div><\/section>\n<\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_section_1 et_pb_section et_section_regular et_flex_section\"><div class=\"et_pb_row_1 et_pb_row et_flex_row\"><div class=\"et_pb_column_1 et_pb_column et-last-child et_flex_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\"><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_flex_module\"><div class=\"et_pb_text_inner\"><p>FAQ<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_0 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">How many types of olive oil are currently on the market, and what distinguishes them from one another?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">First, we must distinguish between two main types:<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\">Virgin oils are literally \u2019olive juice,\u2019 extracted solely through mechanical means at a temperature always below 27\u00b0C (80\u00b0F).<\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\">Processed oils are the result of refining virgin lampante olive oil or olive mill by-products using heat and chemical agents such as caustic soda, in order to make them fit for human consumption.<\/li>\n<\/ul>\n<p class=\"p1\">Within the group of <strong>virgin olive oil<\/strong>, there are three categories:<\/p>\n<p><strong>Extra Virgin Olive Oil (EVOO):<\/strong> It is the highest quality oil, free of defects, with a maximum acidity of 0.8% and a fruitiness score greater than zero.<\/p>\n<p class=\"p3\">To produce it, only olives in perfect condition and at the peak of ripeness are used. They are harvested directly from the tree, and the utmost care is taken during transport to the mill, ensuring the shortest possible time between harvest and milling. It can be bottled and sold directly to the consumer.<\/p>\n<p><strong>Virgin Olive Oil (AOV):<\/strong> It is of lower quality than Extra Virgin, may possess slight defects, must have a maximum acidity of 2%, and a fruitiness score greater than zero.<\/p>\n<p class=\"p3\">In this case, the harvesting process is less meticulous, and the olives may reach the mill with impurities and at an advanced stage of ripeness.\u00a0<\/p>\n<p class=\"p3\"><strong>Aceite de Oliva Virgen Lampante:<\/strong> It is named as such because it was historically used for oil lamps and candles. This oil is not suitable for human consumption and must undergo a refining process in order to be packaged and sold.<\/p>\n<p class=\"p1\">The group of <strong>processed oils<\/strong>, we can distinguish two types:<\/p>\n<p><strong>Olive Oil:<\/strong> It is the result of refining Lampante virgin olive oil\u2014a neutral fat with no significant nutritional value (lacking polyphenols, tocopherols, etc.)\u2014to which is added a proportion of virgin or extra virgin olive oil,<span class=\"Apple-converted-space\">\u00a0 <\/span>to recover some color and aroma; it is then labeled simply as 'Olive Oil,' which, depending on the percentage of the blend, can be marketed as 'Mild' or 'Intense'.<span class=\"Apple-converted-space\">\u00a0 <\/span>\u201c8%\u201d, etc.<\/p>\n<p class=\"p2\"><b><\/b><\/p>\n<p><strong>Olive Pomace Oil<\/strong> This oil is obtained from the pomace\u2014the solid remains left after the olive milling process\u2014from which crude olive pomace oil is extracted. It is then refined using organic solvents and blended with virgin olive oil. While it is of inferior quality compared to olive oils, it offers a higher yield for frying than most seed oils. Furthermore, it serves as a prime example of a circular economy, as it is produced from a by-product of the olive oil industry.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_1 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">What are the benefits of Extra Virgin Olive Oil?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">The <strong>estudio <span class=\"s1\">PREDIMED<\/span><\/strong> from 2018, among others, validate the benefits of this food, which contains high levels of <strong>antioxidants, especially polyphenols<\/strong>, which help to <strong>minimize<\/strong> the risk of developing <strong>cardiovascular, inflammatory, and neurodegenerative diseases<\/strong>.<\/p>\n<p class=\"p1\">When used daily as a staple of the Mediterranean diet and paired with other healthy habits\u2014such as regular exercise\u2014it has been proven to help slow the aging process of our body, contributing to greater well-being in later years and promoting longevity for those who consume it.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_2 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">How is it determined that an olive oil is 'Extra Virgin'?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">The quality grading of olive oil is defined by European Union regulations. To determine whether an oil qualifies as Extra Virgin, two types of assessments are conducted:<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><strong>Laboratory Physicochemical Analysis:<\/strong> This analysis certifies that the oil meets all the required standards to be classified as Extra Virgin, measuring the levels of oleic acid (acidity), peroxides, and polyphenols contained within.<\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><strong>Tasting Panel<\/strong> A panel of professional tasters conducts a sensory analysis of aroma and flavor to certify that the oil meets the required criteria to be classified as Extra Virgin.<\/li>\n<\/ul>\n<p class=\"p1\">The oil in question must successfully pass both controls to be classified as Extra Virgin Olive Oil.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_3 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">Does the color of EVOO matter?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\"><strong>Color is not an indicator of quality<\/strong>, although it can provide clues regarding the olive variety and the time of harvest.<\/p>\n<p class=\"p1\">This is why professional tasters use dark or blue glasses during tastings.<\/p>\n<p class=\"p1\">This way, they do not bias their sense of smell and taste\u2014the true senses through which an oil's quality is perceived\u2014allowing them to receive the aromas and nuances contained in the product without any bias.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_4 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">Is EVOO suitable for frying?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">It is not only suitable, but truly the healthiest way to fry. Thanks to its bioactive and cardioprotective compounds, EVOO helps mitigate the potential negative effects that the caloric density of fried foods might otherwise have on our health. Furthermore, our oil adds an unmistakable depth of flavor to every fried dish.<\/p>\n<p class=\"p1\">Without a doubt, <strong>EVOO is the finest fat we can use in our kitchen<\/strong>, whether for frying or for our everyday cooking.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_5 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">How should olive oil be stored?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">There are three main keys to preserving our olive oil at home: darkness, temperature, and airtightness.<\/p>\n<p class=\"p1\"><strong>Darkness<\/strong><b>.<\/b> Light\u2014whether natural or artificial\u2014destroys polyphenols and generates free radicals, causing the oil to go rancid. For this reason, it should always be stored in opaque or dark-colored bottles or dispensers (such as green, amber, or black). If the original packaging is transparent, we recommend transferring the oil to an opaque container as soon as possible.<\/p>\n<p class=\"p1\"><strong>Temperature<\/strong><b>.<\/b> The ideal temperature for storing olive oil is between 10 and 20\u00b0C (50\u201368\u00b0F); therefore, it is advisable to keep the bottle as far away from the stove and heat sources as possible if it is kept in the kitchen.<\/p>\n<p class=\"p1\"><strong>Airtightness<\/strong><b>.<\/b> Always ensure the bottle or dispenser is tightly sealed after each use. Oxygen causes olive oil to oxidize, and if left open or improperly closed, it will remain in a constant state of oxidation, degrading its quality.<\/p>\n<p class=\"p1\">Once opened, the oil should be consumed within two to three months to maintain its optimal properties, provided that these storage and handling conditions are observed.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_6 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">Does olive oil expire?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\"><strong>Olive oil does not expire<\/strong>however, it gradually loses its sensory and nutritional quality over time, depending on various factors such as the variety, the type of oil, and the storage conditions encountered both at the point of sale and subsequently in our own homes.<\/p>\n<p class=\"p1\">For this reason, it is advisable not to consume the oil long after the 'best-before' date marked on the packaging. Even though it may not have fully expired, its quality may have degraded, potentially falling from Extra Virgin status to Virgin or even lampante, in which case we do not recommend its consumption.<\/p>\n<\/div><\/div><div class=\"et_pb_toggle_7 et_pb_toggle et_pb_toggle_item et_pb_toggle_close et_pb_module et_flex_module\"><h5 class=\"et_pb_toggle_title\">What does 'Extremaduran Blend' mean?<\/h5><div class=\"et_pb_toggle_content clearfix et_flex_module\"><p class=\"p1\">A blend or coupage is the masterful combination of two or more olive varieties, expertly selected to achieve a specific organoleptic profile that none of them could provide on its own.<\/p>\n<p class=\"p1\">In our case, we have chosen the native Verdial de Badajoz variety\u2014indigenous to our region\u2014alongside the Carrasque\u00f1a variety, also known as 'Picuda', which is more common in the southern part of C\u00f3rdoba.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-259649","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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