Extra virgin olive oil of the cornicabra olive variety is recognized as one of the world’s most healthy varieties of olive oil, if not the most. Today, the World Health Day, it is a perfect time to talk about the properties of EVOO cornicabra because of its high content of polyphenols and because it is one of the varieties with the highest percentage of monounsaturated oleic acid (between 77 and 79 %).
Polyphenols are natural antioxidants. Extra virgin olive oil, especially the cornicabra variety, contains a wide variety and high amount of these antioxidants that are not found in other oils.
Its preventive effects against diseases associated with oxidative stress such as cardiovascular, neurodegenerative or cancer has been demonstrated in the results of the study “The effect of olive oil consumption on oxidative damage in European populations“, promoted by the project Eurolive, in the which have involved seven research centers from Spain, Denmark, Finland, Italy and Germany.
These polyphenols are well absorbed in the human body with AOVE consumption, but are also expelled in a relatively short time. As a consequence, it is advisable to use regular extra virgin olive oil, especially those with higher polyphenol content such as the cornicabra variety.
The flavor of the cornicabra variety differs with respect to other varieties. At the end of the day, they are different olives and the oil they generate is also different. Of course, whenever you use oil, use it of the highest quality (Extra Virgin Olive Oil).
Matching the cornicabra EVOO
The cornicabra EVOO is fruity and fresh, with green tones reminiscent of tomatoes, green leaves and almond, in what has much to do with its high content of polyphenols.
It has a great balance between the bitter and the sweet touches: it is slightly bitter and leaves at the end a sweet sensation with great intensity, even in any cases some touches close to the avocado and vegetables can be appreciated.
It is an intense oil perfect for dressing salads and to enhance tastes like fish. The breakfast toast takes spectacular connotations as well as a good barbecue of vegetables dressed with a splash of it.
It always enhances the flavors, for example with canned food (even those that are packed in oil). It deeply vary their flavor giving them an unusual intensity.
The new applications that are being given to this variety of oil in haute cuisine is in desserts. It complements fantastically well with chocolates and as a fundamental ingredient in baking.
Undoubtedly it is an extraordinary EVOO native of the area of the Montes de Toledo (in central Spain) that offers great stability. Intensity is a great quality that not all olive oil varieties have.