Extra Virgin Olive Oil

It is obtained by applying mechanical or physical processes such as washing, decantation, centrifugation and filtration processes in a thermal environment which does not cause any change in the natural qualities of the olive tree fruit; refers to oils that carry the physical, chemical and sensory properties of the products in their category.

Natural Extra Virgin Olive Oil has an oleic acid content of at most 0,8 %. It is the most valuable and lightest in natural oils and has a slightly fruity taste and other positive features.