Olive oil Mild 0,4º · jug 2,5 L

Plain “olive oil” is not the same as extra virgin, and it is worth knowing why: it is a blend of refined olive oil with a proportion of virgin. The refined part comes from a virgin oil that did not make the grade — too much acidity, or a defect — and is corrected at the refinery with heat, clays and filters. It ends up clean and flavourless, which is why virgin oil is blended back in before bottling to give it character. The degree, 0.4°, is the acidity. The lower it is, the milder the oil. This is the one to reach for when the oil should not be noticed: mayonnaise, sponge cakes, mild sofritos and delicate frying.