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  • How to make cookies with extra virgin olive oil

    Cookies with extra virgin olive oil | iloveaceite

    Preparation time: 25 min.
    Difficulty: Easy
    Serves: 4


    45 gr  extra virgin olive oil 'iloveaceite red label' (only available in the US)
    100 gr flour
    25 gr sugar
    15 gr of oat flakes
    15 gr chopped toasted hazelnuts
    1 gr bicarbonate
    1 gr  curry
    25 gr of chocolate chips
    25 gr jam
    1 gr  salt


    Mix all ingredients in a large bowl and knead until homogenize the mixture. Form portions of about 25 g or desired size.

    Put the cookies on a cookie sheet and bake at 170 ° C for 15 min. Remove cookies and let cool on a rack.

    Text and photo by

    Our iloveaceite red label is an intensely fruity extra virgin olive oil, without any flaw, with a pleasant smell of fresh-scented grass and a taste of fresh fruit. Among its best qualities stands out its resistance to rancidity, due to the significant amount of vitamin E that it has. Naturally gluten free and non-allergenic.

  • Enjoy our April Mingle in San Antonio

    Meet us at April Member Mingle Meet us at April Member Mingle



    ILOVEACEITE and Weathered Souls Brewing Co. will be hosting San Antonio Restaurant Association April Member Mingle!

    Join us for delicious food and beer pairings! The pairings will feature Spanish cuisine and showcase ILOVEACEITE's Spanish Olive Oil and local brews by Weathered Souls!

    Come meet us and enjoy this special event mixing Texans and Spanish food cultures, learn about SARA and how they are working to move the restaurant industry forward!


    DATE: April 10, 2017
    TIME: 4:30 PM – 6:00 PM
    PLACE: Weathered Souls Brewing Co. - 606 Embassy Oaks, Suite 500  | San Antonio TX 78216
    COST: $10 per person
    RSVP: By 4/5 to Beverly Harp at 210-734-7663

  • How to make the best Spanish gazpacho



    1 kg ripe tomatoes
    1 cucumber (150 g)
    1 green pepper (80 gr)
    A quarter of an onion (50 gr)
    1 clove of garlic
    200 ml extra virgin olive oil iloveaceite white label
    20 ml sherry vinegar (2 tablespoons).
    10 gr salt
    A pinch of cumin (optional)
    200 ml water (one glass)

    Processing Time: 15 minutes



    Wash the vegetables well.

    Tomatoes: remove the stem first. Remove the tough core at each end by going in at an angle. With the knife inserted about three-fourths of an inch from the stem, turn the tomato until you've got yourself a cone you can pop right out. Cut the tomatoes into large chunks Tomatoes are sensitive fruit. Be gentle!

    Peel the cucumber and cut into large pieces. Remove the seeds and white membranes from inside the green pepper, and chop into large pieces. Peel the onion and cut a quarter of it.

    Put all vegetables (tomatoes, cucumber, green pepper, onion and garlic),  in a large bowl and mix with the extra virgin olive oil, vinegar, water, salt and cumin. Blend with the mixer until totally smooth.

    Strain the mixture through a fine sieve into a large bowl. Chill the gazpacho in the fridge for several hours until cold. Serve in large bowls, garnished with finely diced cucumber, green pepper and/or bread.

    Photos: Gastromedia

  • How to make the healthiest breakfast

    How to make the healthiest breakfast in the morning, always with extra virgin olive oil


  • The Mediterranean Diet is going out of fashion in the countries where it was once a daily regimen

    Extra virgin olive oil and Mediterranen Diet Extra virgin olive oil and Mediterranen Diet

    Global experts say the Mediterranean diet - long celebrated for its health benefits - is going out of fashion in the countries where it was once a daily regimen, and they're blaming the growth of fast food and mass tourism.

    Lluis Serra-Majem, head of the International Foundation of Mediterranean Diet, said it has decreased by 70 per cent in Greece over the last 30 years and 50 per cent in Spain.

    The diet is rich in starchy foods such as bread and pasta, fruit and vegetables, extra virgin olive oil, red wine, some fish, and a small amount of meat - and experts fear its devastating decline may be irreversible.

    Found to varying degrees in all countries bordering the Mediterranean Sea, the diet was added in 2010 to Unesco's Intangible Cultural Heritage of Humanity list for seven countries - Croatia, Cyprus, Greece, Italy, Morocco, Spain and Portugal.
    It was praised by the United Nations for promoting hospitality, neighbourliness, intercultural dialogue and creativity.

    But experts are now exploring ways to revive it, from making it appealing to teenagers, to persuading people to buy fresh and sometimes costlier food in a period of economic crisis.

    Less than 15 per cent of the Spanish population still eats a Mediterranean diet, while 50 to 60 per cent do so sometimes.

    Read more

  • Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables and extra virgin olive oil Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables (recipe)

    Preparation time: 10 min. + maceration / Difficulty: Easy / Serves: 4


    Extra virgin olive oil
    600 g of drumsticks boneless chicken
    4 tablespoons Kome Koji
    1 small zucchini
    1 small eggplant
    1 red bell pepper
    2 tablespoons soy sauce
    1 teaspoon minced ginger


    Chop the chicken and marinate with Kome Koji (24 hours in the refrigerator).
    Wash and chop the vegetables. Heat a wok over high temperature, brown the drained chicken with about 4 tablespoons of extra virgin olive oil, continually saute, remove off the heat, add ginger, another tablespoon of extra virgin olive oil and vegetables; continually jumping. When the vegetables get browned, add chicken and continue to cook for 5minutes, skipping again. Add soy, stir fry and serve immediately.

    Text and photo by

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