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Posted on April 8, 2019January 30, 2021 by Agus Rahardja — 2 Comments

ARBEQUINA Extra Virgin Olive Oil

When we buy extra virgin olive oil, we don’t often pay attention to the olive variety that is being used to make the olive oil. This is largely inadvisable.

Like wines, which are produced from different grapes such as Cabernet Sauvignon or Merlot, extra virgin olive oils are also made from different olive varieties.

Each olive variety has its own characteristics, personality and intensity. Here is a look at one of the olive varieties widely planted worldwide and used in culinary preparation: Arbequina.

Posted on August 30, 2018August 31, 2018 by Agus Rahardja — Leave a comment

Can We Use Extra Virgin Olive Oil for Cooking?

*Image: flickr. The holy oils of cooking*

One question people often ask: Can we use extra virgin olive oil for home cooking? And at a high temperature? If your answer is a “oh, no,” well, don’t worry, you are not the only one who would have reacted as such.

Like many other misconceptions of the use of extra virgin olive oil (here and here), research studies such as this has dispelled the myths of frying with extra virgin olive oil at high temperatures.

Here, however, we want to explore another more interesting question …

Posted on March 14, 2018January 20, 2020 by Agus Rahardja — Leave a comment

Olive Oil in Bag-In-Box: How to Use?

Bag-In-Box: BIO-Vizcantar & Vizcantar Normal

Olive oil in a bag within a box (Bag-In-Box) is a relatively new notion in the olive oil industry. We introduce the concept to Singapore last year for our olive oil users. As of date, we are not aware of any local olive oil suppliers/distributors embrace this idea.

Without doubts, the two most important benefits of Bag-in-Box are, firstly, it is value-for-money, and second, it keeps the content fresher for a longer period after opening.