"Extra Virgin Olive Oil" is called the oil obtained from the first pressing of olives by mechanical processes, so without using processes or chemicals, in conditions that do not cause alterations in the oil and the free acidity, expressed as oleic acid, not more than 0.8%. Olive oil is mostly used in kitchens, extra virgin and virgin varieties, for salad dressings, seasoning various foods, store vegetables in jars. Its high smoke point makes it very suitable for frying. Its use is recommended for the rich in monounsaturated fatty acids and for its beneficent qualities, thanks to the presence of antioxidants (phenols and tocopherols) and properties to fight cholesterol.
The flavor of the oil can vary greatly depending on the variety of olives from which it is produced, the production site, degree of maturation, harvesting the fruit.
Characteristics: This oil is obtained from olives of quality through cold pressing. This process allows the material to remain intact and retain its flavor and fragrance, while less than 1% acidity.
Serving suggestions: Excellent and healthy dressing for salads, grilled meat and fish.