Aceite de oliva suave
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
Fiber
0.0
g
Saturates
13.0
g
Monounsaturated fatty acids
79.0
g
Polyunsaturated fatty acids
8.0
g
Cholesterol
0.5
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
200.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
0.0
mg
Sugars
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
60 min
Albacore belly salad with tomato and apple candy
- Temperature: Warm
- Type of dish: Fish, Salads

24 h
Foie gras, goat cheese and caramelized apple mille-feuille
- Temperature: Hot
- Type of dish: Birds
-
Type of dish
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- Beers
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- Temperature
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