Classic
Olive Oil

Italica Classic Olive Oil is versatile enough to be used in almost every cooking occasion.

Flavor Description

With a golden hue and mild flavor, it’s perfect for stews, soups and sauces, as well as roasting and grilling.

Smoke Point: 410° F† / 210°C

Tasting Notes

Certifications

More information

Contact us for specific information of formats and where to buy

Formats

PET range

250ML (8.5 FL)

PET range

500ML(16.9 FL)

PET range

1L (33.8 FL)

PET range

3L (101 FL)

PET range

250ML (8.5 FL)

PET range

500ML(16.9 FL)

PET range

1L (33.8 FL)

PET range

3L (101 FL)

Formats

PET range

250ML (8.5 FL)

PET range

500ML(16.9 FL)

PET range

1L (33.8 FL)

PET range

3L (101 FL)

PET range

250ML (8.5 FL)

PET range

500ML(16.9 FL)

PET range

1L (33.8 FL)

PET range

3L (101 FL)

You may also like

Classic Flavour

Mediterranean blend

What is Classic Olive Oil?

Defining what is classic olive oil begins with understanding the process by which olive oil is made. In simple terms, once olives are harvested they then go through a process in which the raw oil is extracted. Depending on the subsequent procedures it goes through, this initial product will become one type of oil or another.

Extra Virgin Oil is the first type of oil produced, so it has a stronger aroma and flavor than other types of oils. Refined oil reduces in quality because it goes through a refining treatment and is then processed in high temperatures intended to remove any remaining impurities.

Classic or Pure Olive Oil is a mixture of virgin olive oil and refined oil. After a natural process, the mixture is obtained without adding any solvents. This oil is ideal for cooking because it has a more neutral taste and a higher smoke point.

Up to what temperature can olive oil be heated?

Italica Classic olive oil can be heated up to 220 degrees Celsius (420° Fahrenheit). You can use Italica Classic olive oil for deep-frying. 

However, deep-frying with olive oil at a temperature greater than 200 degrees Celsius is best avoided, and a low temperature is also undesirable (110-120 degrees Celsius).  It is important to change the olive oil after it has been used about 8 times. For the best results, allow the products you wish to deep-fry to reach room temperature first.

What is a smoke point?

The smoke point is the temperature at which the oil stops shimmering and starts sending out some serious smoke signals. It is important not to exceed the smoke point when cooking using oil or any fats because it may be harmful to our health and can ruin the taste of the food.

The fact that some oils have a higher or lower smoke point does not determine the quality of the oil. Each oil is different and is created via a different production process.

We suggest that you use Extra Virgin olive oil for dressing and seasoning, and Pure olive oil for cooking.