Spanish Extra Virgin Olive Oil

Olive oil is extracted from olives harvested in the same day in the woods. Technological developments have accelerated, the olive harvest, and is therefore preserve the freshness of the fruit. Even so, the process is still largely traditional. Optimized technology, human work and, in particular, the work of nature. He loved all the best with the olives, without any interference on a questionable process. 

An infinite number of factors that influence the quality and characteristics of olive oil: the variety of olives, the amount of oleic acid through the plant species of oil produced, and forecast that the factors ... All these factors have a direct impact on the vast and diverse oils of lead. Although the acid (the variable that the percentage of free fatty acids expressed as oleic acid determined) and the quantitative definition of the classification of olive oils are described below, is not a complete description of the quality, although the acid can be obtained naturally or by chemical refining. 

          Extra virgin olive oil (natural acidity of less than 0.7 º) 

This is the essence of pure olive juice. This natural oil is extracted from the first pressing and extraction and is renowned for its taste, aroma and get all the vitamins contained in olive fruit of note. 

E 'known as "liquid gold", the king of oils, vegetable fats may be best used up, the perfect gift for our health, in the truest sense of the word. 

          Virgin olive oil (natural acidity below 2 º) 

That, of course, and the oil is obtained from the same mechanism. Its aroma and has a pleasant taste and its properties are much appreciated, though not as refined oil extra virgin olive oil. 

           Olive oil (refined or adjusted) 

This includes oils that have a high degree of acidity or taste or bad taste. They are subjected to chemical processes for the neutralization and deodorization. The properties of the resulting oil is less than that usually found in olive and fruit are pronounced more sober and more suitable for specific uses, even if they maintain the quality of the fats of olive oil. The realization of the correct oil in terms of quality and performance depends on their combination in different proportions, with virgin olive oil.