Extra virgin olive oil Spain Organic

What does the extra virgin category guarantee?

It marks an olive oil obtained by mechanical means alone, with no chemical treatment, and meeting a low acidity threshold. The Kazidomi oil made in Spain is cold-pressed and organically grown. The ingredient list stops at extra virgin olive oil, with no blending in of any other oil.

Spanish olive oil or the Greek one: what separates them?

Both are organic extra virgin oils at Kazidomi, but the growing region is not the same and neither is the aromatic profile that comes out of it. The Spanish oil is the everyday one here, meant for daily seasoning and gentle cooking alike. The Greek bottle answers a different palate.

How do I use it day to day?

Over salads, vegetables and hot dishes, in sauces and marinades, or for gentle cooking in a pan. Kazidomi presents it as an all-rounder. Poured on at the end rather than at the start of cooking, it keeps far more of its olive taste on the plate.

How do I handle a large container without spoiling the oil?

Fill a small bottle for everyday use and keep the 3000 ml Kazidomi container shut the rest of the time. Every opening lets air in, and it is oxygen, along with light and heat, that ages an olive oil. A clean pouring spout also saves the thread from sticky drips.

Where should I keep it?

In a cupboard that is cool, dry and dark, well away from the oven and the window. An olive oil like this one from Kazidomi takes badly to heat and direct light, which speed up its ageing. The fridge is not the answer: cold sets the oil and makes it impossible to pour.