Olive oil has been part of the culinary tradition of our land for thousands of years. So much so, that at the time of the Greeks and Romans, oil was a very appreciated condiment. The tradition of growing olive trees and making olive oil and using it as an essential part of the Mediterranean diet has persisted to this day. Today it is a diet recommended by a large majority of prestigious nutritionists from around the world.

Apart from seasoning salads, on bread, on vegetables and any other food, it can also be used to conserve food in a natural way, giving them a very special flavour. Fish, vegetables such as escalivada, mushrooms and cheeses are some of the foods that when they are submerged in olive oil keep their texture, and at the same time gain new irresistible aromas.

One of the most remarkable characteristics of extra virgin olive oil is that the oil keeps its properties at a high cooking temperatures. Therefore, in addition to the fact that foods absorb less fat, it is recommended to use it for frying over other types of oil, such as sunflower oil. In fact, it can be reused up to five or six times as long as it is filtered before it is used again.

Olive oil is indispensable for cooking all kinds of dishes, such as stews, fried food, fish, baked meat, etc. And it can also be used to make sauces such as allioli, mayonnaise, romesco, salvitxada, chimichurri... In pastries, it is a good substitute for butter, since it is healthier and tastier. It can be used for to making all kinds of pies, cakes, and bread ... And, apart from its many culinary applications, olive oil also has a lot of properties for healthy skin, which is why it is used to make many cosmetic products.