The Olive Oil

It’s the only vegetable oil that should be consumed raw without suffering any chemical processes before.

As it is rich in monounsaturated fatty acids and it can support high temperatures with less degradation, is one of the healthiest fats.

Since ancient times, olive oil has been plenty used in cookery, specifically in traditional Mediterranean diet.

It’s well known, traditional Mediterranean diet reduces the risk of heart disease. Quality Extra Virgin Olive oil has a major role in this action. In fact, monounsaturated fatty acids in the quality olive oil help reduce LDL – Bad cholesterol and increase HDL – Good cholesterol.

Extra Virgin Olive Oil

Top quality olive oil, with intense flavor and smell of health olives. It doesn’t contain any organoleptic defects. Acidity less than or equal to 0.8%. Can be consumed directly and is ideal for seasoning on its own. Extra virgin olive oils with smooth flavours are ideal for seasoning salads and foods with smooth flavours as well as sweet foods. Extra virgin olive oils with intense flavours will be better with foods that have a stronger flavour and can be used in some sauces.

Virgin Olive Oil

Good quality olive oil, with flavor and smell of health olives. Acidity less than or equal to 2%. Is recommended for cooking.

Olive Oil (contains refined and virgin olive oil)

It is refined olive oil enriched with virgin olive oil, with acidity less than or equal to 1%. It’s ideal for deep-frying due its resistance to high temperatures, as it has a high smoke point, it can be use often keeping its quality.