Intense olive oil

Category Edible oils and vinegars
Seasonal period: All year

The intense olive oil is obtained by blending refined olive oil and virgin olive oil. Once it was called "olive oil 1º ".The percentage of olive oil or extra-virgin oil is significantly higher than the sweet olive oil (approx. 5 to 20%).

Refined olive oil is produced from defective or spoiled olives which are found to be unfit for direct consumption.Thus, by means of an industrial process, it is refined to prevent that defect.Therefore, extra-virgin olive oil is added to improve its taste.

In this process, the oil losses some of its attributes, features and natural properties.However, they are fully maintained in the extra-virgin olive oil instead.

 

Nutritional information (0.1 l)
Energy
900.0
kcal
Carbohydrates
0.0
g
Proteins
0.0
g
Lipids
99.9
g
Sugars 0.0 g
Salt (Sodium) 0.0 mg
Folic acid 0.0 ug
Vitamin C 0.0 g
Vitamin A 200.0 ug
Zinc 0.0 mg
Iron 0.4 mg
Calcium 0.0 mg
Cholesterol 0.5 mg
Polyunsaturated fatty acids 10.49 g
Monounsaturated fatty acids 70.99 g
Saturates 16.6 g
Fiber 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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  • Temperature: Hot
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  • Temperature: Hot
  • Cuisine type: Basque cuisine
Ajoarriero crêpes (filled with cod, garlic, peppers) with prawns
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  • Type of dish: Fish, Shellfish
  • Temperature: Hot
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  • Plater mota: Arraina
  • Tenperatura: Beroa
  • Sukaldaritza mota: Euskal sukaldaritza
  • Kontserbatzeko teknika: Pasteurizazio
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  • Temperatura de consumo: Caliente
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  • Type of dish: Fish
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Albacore in tomato sauce
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  • Type of dish: Fish
  • Temperature: Hot
  • Cuisine type: Basque cuisine
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  • Cuisine type: Basque cuisine
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  • Temperature: Hot
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  • Temperature: Hot
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120 min

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50 min

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  • Temperature: Hot
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30 min

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  • Temperature: Hot
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30 min

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