What is Olive Oil?

Olive Oil: Fat extracted only by mechanical, olive, fruit of the olive.

It consists of glycerides (96-98% of oil, of which about 55% are monounsaturated). The remainder of the oil gives the compound color, odor, and flavor, and most of these are volatile (1mg/Kg oil).


Extra Virgin Olive Oil: Acidity between 0.0% and 0.8%

Virgin Olive Oil: Acidity between 0.8% and 2.0%

Olive oil: Contains Virgin Olive Oil and Refined

Refined olive oil: remove the color, smell and taste through chemical processes - addition of solvents, chemicals, isomers, olive oil, which allows to separate the fat from other compounds through a filter.

Olive Oil Production Mode

First cold pressed

May appear only for virgin olive oils and extra virgin olive oils obtained at 27 ° C during a first mechanical pressing of the olive mass, by a system of traditional extraction using hydraulic presses.

Cold extraction

May appear only for the virgin or extra virgin olive oils obtained at 27 ° C by percolation or centrifugation of the olive.