Considered to be the oldest olive oil company in Spain, La Espanola prides itself for having the widest collection of olive oils in the market.
As a health nut (or trying to be a health nut), I have always looked for ways to make the food that I eat tastier and healthier. One of these hacks is to use Extra Virgin Olive Oil for frying and as the perfect dressing for salads. I find that La Espanola has the bitter-sweet distinct taste that is not so common in other brands.
What makes La Espanola Olive Oil healthy is the presence of polyphenols which contributes to the protection of blood lipids from oxidative stress; and oleic acids which contributes to the maintenance of normal blood cholesterol levels.
For Madrid Fusion Manila, La Espanola brought in Chef Xavier Btesh, the genius behind the kitchen of some of Manila’s hottest hotels and restaurants. A health aficionado, Chef Btesh showed clever ways to prepare a Medittarenean dish Tabouleh using San Remo Couscous, La Espanola Olive Oil and the choicest tomatoes, raisins and cucumber. As a fan of couscous, this was an immediate favorite.
Next in line is Chef Btesh’ homemade Mayo using only mustard and olive oil while the finale was the Olive Oil infused vanilla ice cream which was a hit among the media and guests present during the demo.
Using La Espanola olive oil made a lot of difference. For one, the flavors are more refreshing, heightening the freshness and taste of the individual ingredients.
- Always go Extra – extra virgin olive oils retain more polyphenol because they are mechanically extracted.
- Olive oil bottles should be dark to shield the oil away from light and protect the special nutrients present in the olive oil
- The best way to check the olive oil is to smell and taste it.
La Espanola Etra Virgin Olive Oil comes in three flavors, basil, garlic and lemon. Available in all supermarkets and groceries nationwide.