extra virgin olive oil Organic

What is in this bottle?

Organic extra virgin olive oil and nothing else, produced in Spain and cold-pressed. Kazidomi offers it here in a 1000 ml bottle. No second oil is blended in and no flavouring is added: it is a single-ingredient product, drawn from the olives by mechanical extraction alone.

Everyday Spanish oil or the premium Italian Coratina: which do I take?

This Spanish bottle from Kazidomi is the workhorse: even, unassertive, suited to cooking as much as to dressing. The Italian Coratina is a single-variety oil, fruitier and noticeably peppery, sold in a smaller bottle and meant to be poured raw at the table. Use the Spanish one when the oil should not take over.

Why does the oil turn cloudy when it is cold?

Because some of the fats in the olive set below a certain temperature and form whitish crystals. That is not a defect in the Kazidomi oil and not a sign that anything has gone wrong. Left at room temperature for a few hours, the bottle clears on its own, with no heating and no shaking.

Can I cook with it?

Yes, over gentle heat, as well as on salads, vegetables and hot dishes, or in sauces and marinades. Kazidomi lists that use on the product page. For deep frying or a hard sear, a neutral oil made for high heat remains the better tool, since olive loses its aromas there.

How long does it keep once opened?

An olive oil is at its best in the months following opening, before oxygen gets to work on it. The Kazidomi bottle should be closed after each use and kept dry, away from light and heat. A sharp smell or a rancid taste means an oil to stop using.