Olive oil

Seasonal period: All year

Light olive oil is obtained by blending refined olive oil and virgin olive oil. Once it was called " olive oil 0,4º ". The percentage of virgin olive oil or extra-virgin olive oil is significantly low (approx. 2 to 10%).

Refined olive oil is produced from defective or spoiled olives which are found to be unfit for direct consumption. Thus, by means of an industrial process, it is refined to prevent that defect. Therefore, extra-virgin olive oil is added to improve its taste.

In this process, the oil losses some of its attributes, features and natural properties. however, they are fully maintained in the extra-virgin olive oil instead.

Nutritional information (0.1 l)
Energy
900.0
kcal
Carbohydrates
0.0
g
Proteins
0.0
g
Lipids
100.0
g
Sugars 0.0 g
Salt (Sodium) 0.0 mg
Folic acid 0.0 ug
Vitamin C 0.0 g
Vitamin A 200.0 ug
Zinc 0.0 mg
Iron 0.0 mg
Calcium 0.0 mg
Cholesterol 0.5 mg
Polyunsaturated fatty acids 8.0 g
Monounsaturated fatty acids 79.0 g
Saturates 13.0 g
Fiber 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
Cod in green pepper sauce
90 min

Cod in green pepper sauce

  • Type of dish: Main course, Legumes, Fish
  • Temperature: Hot
Ajoarriero bakailoa
120 min

Ajoarriero bakailoa

  • Plater mota: Arraina
  • Tenperatura: Beroa
  • Sukaldaritza mota: Euskal sukaldaritza
  • Kontserbatzeko teknika: Pasteurizazio
Mendrezkazko entsalada tomatea eta sagar
60 min

Mendrezkazko entsalada tomatea eta sagar

  • Plater mota: Entsaladak, Arraina
  • Tenperatura: Epela
Orburu eta otarrainxken entsalada epela barazkiekin
50 min

Orburu eta otarrainxken entsalada epela barazkiekin

  • Plater mota: Pintxoak
  • Tenperatura: Epela
Assorted-fried snacks
3 h

Assorted-fried snacks

  • Type of dish: Appetizers and canapes, Finger foods
  • Temperature: Hot
Berenjenas rellenas de verduras y flores de coliflor
75 min

Berenjenas rellenas de verduras y flores de coliflor

  • Tipo de plato: Plato único, Verduras y hortalizas
  • Temperatura de consumo: Caliente
Ahuakate, maionesa eta otarrainxkez egindako pintxoa
30 min

Ahuakate, maionesa eta otarrainxkez egindako pintxoa

  • Plater mota: Pintxoak, Itsaskiena
  • Tenperatura: Hotza
Banana and walnut cupcakes
50 min

Banana and walnut cupcakes

  • Type of dish: Pastries
  • Temperature: Room temperature
Piperrada
45 min

Piperrada

  • Tipo de plato: Verduras y hortalizas
  • Elaboraciones complementarias: Guarniciones
  • Tipo de cocina: Cocina vegana
Basque albacore tuna in olive oil
90 min

Basque albacore tuna in olive oil

  • Type of dish: Fish
  • Temperature: Room temperature
Hegaluzea eskabetxetan
90 min

Hegaluzea eskabetxetan

  • Plater mota: Arraina
  • Tenperatura: Hotza, Epela
Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)
45 min

Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)

  • Type of dish: Fish, Finger foods
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)

Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)

  • Type of dish: Fish
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Indabak azarekin
120 min

Indabak azarekin

  • Plater mota: Lekaleak, Berdurak eta barazkiak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Sukaldaritza beganoa
Txahal-txerri almondrongiloak
30 min

Txahal-txerri almondrongiloak

  • Plater mota: Okelak
  • Tenperatura: Beroa
Beef Sirloin fondue
40 min

Beef Sirloin fondue
Biscayne sauce (made with fumet)
90 min

Biscayne sauce (made with fumet)

  • Additional culinary preparation: Sauces
Salsa vizcaína menú
90 min

Salsa vizcaína menú

  • Tipo de cocina: Cocina vegana
  • Elaboraciones complementarias: Fondos
Salsa vizcaína (Fondo)
120 min

Salsa vizcaína (Fondo)

  • Elaboraciones complementarias: Salsas
Biscayne sauce
60 min

Biscayne sauce
Azalorea polonia erara
45 min

Azalorea polonia erara

  • Plater mota: Berdurak eta barazkiak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Sukaldaritza europarra
Bolognese
100 min

Bolognese

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
  • Conservation technique: Pasteurization
Carrilleras braseadas
120 min

Carrilleras braseadas

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
Txahal-biribilki txingarreztatua barazkiekin
3 h

Txahal-biribilki txingarreztatua barazkiekin

  • Plater mota: Okelak
  • Tenperatura: Beroa
  • Kontserbatzeko teknika: Pasteurizazio
Breadsticks and crackers
4 h

Breadsticks and crackers

  • Type of dish: Bread and pastries
  • Temperature: Room temperature
Sarrazeno gari eta almendradun gailetak
60 min

Sarrazeno gari eta almendradun gailetak

  • Plater mota: Gozokiak
  • Tenperatura: Giro-tenperatura
  • Sukaldaritza mota: Glutenik gabeko sukaldaritza, Sukaldaritza beganoa
Carbonara sauce
100 min

Carbonara sauce

  • Temperature: Hot
  • Additional culinary preparation: Sauces
  • Conservation technique: Pasteurization
Carrots and oatmeal burgers with salad

Carrots and oatmeal burgers with salad

  • Cuisine type: Vegan cuisine
  • Type of dish: Vegetables
  • Temperature: Hot
Chard filled with spidercrab and garnished with clams and asparagus
50 min

Chard filled with spidercrab and garnished with clams and asparagus

  • Type of dish: Shellfish, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Pintxo de anchoas, pimiento verde, y chatka
20 min

Pintxo de anchoas, pimiento verde, y chatka

  • Tipo de plato: Pintxos y tapas, Pescado
  • Temperatura de consumo: Frío