“The cheap oil for frying, the good stuff for dressing” — you hear this advice a lot. It’s only half true. Here you’ll learn how to really make the most of a high-quality Picual.
The good oil belongs raw on the plate
The best way to enjoy an extra virgin olive oil from an early harvest is raw, as a finishing drizzle. Only then do you taste the full spectrum: grass, green almond, bitterness and pungency. Perfect over:
- toasted bread with salt
- tomatoes, salads and pulses
- grilled vegetables and fish
- cheese, hummus and soups (a thread to finish)
Can you cook with it?
Yes. One myth persists stubbornly: that extra virgin olive oil isn’t suited to heat. In fact, a polyphenol-rich Picual is very stable thanks to its antioxidants and high oleic-acid content, and is perfectly suited to normal frying and braising. For very high temperatures (deep-frying) you could use a simpler oil — though it would be no waste to use this one either.
A sensible compromise
Many kitchens work with two oils: an everyday oil for cooking and a special one like AURO for finishing. It’s precisely that last thread that turns a good dish into a great one.
How much makes sense?
As a guideline, dietary recommendations suggest around 20 g of olive oil a day (about two tablespoons) as part of a balanced, Mediterranean diet.
Give AURO a try
100% Picual, early harvest, in the light-proof tin.