Extra Virgin Olive Oil — Two Spanish Varieties, Pressed Cold and Left Alone Heading

This oil comes from a blend of Hojiblanca and Marteña olives, grown in Spain and pressed using only mechanical means, kept under 23-25°C throughout — what's known as "cold pressing." That temperature control matters: heat during extraction can alter the oil's flavour and chemistry, so keeping it low preserves both. Beyond washing, decanting, centrifuging, and filtering, nothing else touches the oil — no chemical processing, no additives, just 100% extra virgin olive oil. It works for cooking, frying, or drizzled raw as a dressing, though it's worth knowing that repeated heating gradually changes its smell, taste, and texture, and produces compounds you'd rather avoid — so if you're reusing oil for frying, don't push it too many rounds. One storage detail that surprises people: this oil solidifies below 16°C, so skip the fridge — a cool cupboard around 20°C, away from light and heat, is what actually keeps it in top form.