The Olive Oil School
Olive oil is more than just an ingredient –
it is an art form.
With us, you learn how to master olive oil
This is how you distinguish the different types
Extra virgin: The highest quality, cold-pressed from fresh olives without chemical treatment.
Has a fruity, clean taste with a balance between bitterness and sharpness.
Virgin oil: Similar to extra virgin, but with a slightly higher acid content and less intense taste.
Pure olive oil : A mixture of refined oil and virgin oil. Milder taste, often used for frying.
Pomace olive oil: Refined oil from residues after the first pressing, best for cooking at high heat.
The process from olives to oil
1. Harvesting:
The olives are picked at the right stage of ripening. Early or late harvest
2. Pressing:
Within a few hours of harvesting, the olives are pressed to preserve flavor and nutrients.
3. Separation:
The oil is separated from water and solids through centrifugation.
4. Filtering:
Any residues are removed, and the oil is prepared for bottling.
Our oils from Cretanthos are stored and protected in stainless steel tanks with a nitrogen system.
Therefore, it is very rich in antioxidants that are beneficial for human health.
The most important thing is that they test the oil twice. First with chemical and finally with panel test analyses.
as a result, we ensure that the quality meets our high standards.
Our oils from Stalia are bottled according to the highest standards in a glass bottle that is painted on the outside, this to protect the olive oil from light and oxidation.
Tips for use in cooking
Salads:
Use extra virgin olive oil for a fresh, peppery taste.
Dressing:
Make a simple vinaigrette with extra virgin oil, vinegar and herbs.
Roasting:
Use pure olive oil for a mild taste
Dipping:
Enjoy extra virgin oil with bread and a sprinkling of sea salt.
Learn to appreciate every drop - and take your cooking to new heights with our oils.
Best use
When it comes to using different types of olive oil in cooking, it is important to match the flavor with the dish to get the best result.
Best uses of mild olive oil:
Roasting and sautéing:
Mild olive oil is perfect for frying vegetables, meat and fish.
It can withstand higher temperatures without overwhelming the flavor of the ingredients.
Baking:
Use mild olive oil in baked goods such as cakes, bread or biscuits.
It adds moisture and a good taste without dominating.
Soups and sauces:
Mild olive oil works well as a base in soups and sauces
where you want a rounder taste that does not overshadow other ingredients.
Marinades:
For delicate flavors, such as in marinades for chicken or fish,
gives mild olive oil a soft and even consistency.
Best use of pepper flavored olive oil:
Salads:
Use peppery olive oil as a dressing on green salads or caprese.
It gives a piquant taste that elevates the dish.
Dipping:
Perfect for dipping bread in - serve with some flaky salt or spices for a tasty starter.
Grilling:
Brush meat, vegetables or seafood with peppery olive oil
before grilling. It provides an extra layer of flavor that goes particularly well with strong dishes.
Pasta and risotto:
Drizzle a little over ready-made pasta or risotto to give the dish extra depth and a little kick.
By using the right type of olive oil in cooking,
you can enhance the flavor and really bring out the best in every dish!