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EVOO Information · Extra virgin olive oil

Extra virgin olive oil is obtained from the fruit of the olive tree, only by mechanical means or other physical processes and under conditions, mainly thermal, that do not imply any alteration of the oil. These oils have not undergone any treatment other than washing, decantation, centrifugation and filtration.

EVOO Extra virgin olive oil is a natural juice of one hundred percent olive, obtained by mechanical procedures (not with solvents or other processes), with an acidity less than 0,8 ° and qualified as such by a tasting panel that values ​​its color , Aroma and flavor. These conditions are achieved when freshly harvested quality olives are ground and in their optimum degree of suitability.

The acidity indicates the content of free fatty acids expressed in% of oleic acid. In olive oil the acidity is increased by a bad state of the fruits, an incorrect process of elaboration or bad conservation of the olives.

In addition to extra virgin olive oil, other oils of inferior quality can be obtained from mills. These are classified as virgin olive oil if their acidity is between 0,8º and 2º, and as lampantes if their acidity exceeds 2. Lampante olive oils are not suitable for direct consumption and are then refined by an industrial process . Once refined to remove the bad taste, this oil is mixed with a part of virgin olive oil, which gives a little color and aroma, and qualifies as "olive oil." It will be this olive oil, which the packers will label as "soft" or "strong" according to its flavor, which we normally find in supermarkets.

We can not therefore look at the acidity of the oil to know its quality, but the quality is indicated in the denomination "extra virgin olive oil" or "virgin olive oil". In fact, the labeling rules for olive oil prohibit the labeling of the oil's acidity if the other parameters determining its quality (peroxides, polyphenols, waxes, organoleptic assessment ...) are not included.

Finally we have the olive pomace oil, which is obtained from the pomace, a byproduct of the processing process, using solvents that extract the little oil that it can contain. Crude Oil, because it is not edible, must undergo a refining process similar to that of virgin lampante olive oils, thus obtaining Refined Orchard Oil. This oil, devoid of flavor, odor and color, is enriched with edible virgin olive oils, thus achieving the so-called "olive pomace oil".

In conclusion:

- Refined olive oil is not better to pass to the "refined" sound good.

- The "olive oil" to dry, is not pure juice of olives, but carries a part of refined oil.

- The denomination "extra virgin olive oil" is a guarantee that what we are taking is pure juice of healthy and fresh olives, prepared in a natural way, without any chemistry or any additives and which also has some organoleptic characteristics And taste).

Extra virgin olive oil is an excellent cancer preventive; Also helps the process of cellular oxygenation and the strengthening of the immune system. Not in vain occupies a preferential place in one of the most recognized diets of the world: our Mediterranean Diet.

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