Olive oil earns its place in the kitchen through flavour and versatility. Knowing it helps you choose well and care for it from purchase to plate.
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Virgin olive oils are obtained from olives by mechanical or other physical means that do not alter the oil. The extra virgin category also requires analytical and sensory criteria to be met.
The International Olive Council is a reference for understanding categories. Not every preparation containing olive oil is extra virgin olive oil.
Used raw, oil can become a leading ingredient. On bread, salads or cooked vegetables, finishing with oil lets its character complement the food.
Intensity, bitterness and the natural pungency of oil vary between products. Product information and tasting help you choose.
Exposure to light, oxygen and high temperatures can accelerate deterioration. Appropriate packaging and good storage work together.
Keep oil away from the stove and direct sun. Follow the date and instructions on the label, and take care of the closure after opening.
Protection and pouring are two moments in the same experience. AYRA connects what happens before opening with the gesture of serving.
Explore the range and check each composition to choose a product for its use, not only its name.
