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Yes, in principle, all olive oils can be used for cooking. There are varieties that are very stable, and varieties that are a little more heat-sensitive. The "Arbequina" variety is one of the more heat-sensitive olive oils. Nevertheless, you can use these oils without problems for mild, Mediterranean cuisine. For deep-frying and searing, other varieties are somewhat better suited.

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You can recognize a good olive oil by its fresh taste, good smell, and ultimately also by its label, which should precisely state the origin, harvest year, olive variety (e.g., Arbequina, Hojiblanca, Manzanilla, etc.), and the oil mill. All my olive oils come from Spain, from the sunny Costa del Sol region, from olive oil mills that I have personally visited.

Extra virgin olive oil is the highest quality grade. Its acidity level is a maximum of 0.8% (virgin up to 2%). Virgin olive oil may have slight taste defects, whereas the designation extra virgin stands for absolutely flawless and excellent taste.

Therefore, you should always choose a high-quality olive oil of the highest grade.

All my olive oils meet these requirements and are of the highest quality grade.

The best way to store your olive oil is in a cool and dark place. This does not mean that you have to take it back to the cellar every time after opening it. Before opening, however, the cellar is probably the best storage location.

At temperatures below 10 degrees, high-quality oils solidify and/or begin to flake. This is another quality feature and indicates a high proportion of unsaturated fatty acids (good for the heart and circulatory system). At room temperature, the olive oil becomes clear again.

Three times yes! Olive oil contains many monounsaturated fatty acids, polyphenols and vitamin E. These valuable ingredients have an anti-inflammatory effect and can protect the cardiovascular system.

When choosing, however, make sure to select high-quality olive oils.