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Posted by nelson on July 17, 2017

For centuries olive oil was considered an important exchange "currency" in many societies and today it is an indispensable ingredient in Mediterranean gastronomy.

It can be used in may ways: to marinade olives with some crushed garlic and oregano, drizzled on homemade bread or to make olive paste, perfect to spread on toast.

Lagos business Mar d’Estórias, with the help of Edgardo Pacheco's book "The 100 Best Oils of Portugal", explains briefly the difference in the use of olive oils:

Extra virgin olive oil - an olive oil of superior quality (maximum acidity of 0.8%), ideal for raw seasoning;

Virgin olive oil - should be used for braising, baking, confectioning or frying;

Refined olive oil - lower grade and superior acidity, it should only be used for high volume frying.

To make things more fun, why not invite family and friends over for an olive oil tasting? Instead of doing it like the professionals who use blue glasses or dip bread in olive oil, try tasting it with boiled prawns.

Purchase four olive oils from different regions/producers and dip the prawn into each container of olive oil. At the end of the tasting, you will notice the difference between the olive oils.

Olive-inspired products available at Mar d’Estórias include: olives (Quinta Sta. Catarina) €5; olive paste (Quinta Sta. Catarina) from €2.80; "Os 100 Melhores Azeites de Portugal" book by Edgardo Pacheco €22; Rocim (Extra Virgin Olive Oil) from €9.

Mar d’Estórias, located in Rua Silva Lopes, Nº 30, Lagos, consists of a shop, café/bistro, art gallery and seaview terrace bar.

www.mardestorias.com

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