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FACTS OF EXTRA VIRGIN OLIVE OIL
It's the only natural olive oil, obtained through an exclusively chemical free mechanical process.
It's the oil variety that provides more vitamins: A, E and D.
Of natural origin, it's healthy, nourishing and easier to digest.
It's oleic acid content when raw is beneficial for a normal osseous growth, and favours the normal development of the brain and nervous system of children.
It's multiple reutilization without altering it's original qualities grants a most favourable relation between yield/cost.
Food is better fried because it can reach temperatures past 180o C.
It doesn't produce cholesterol and it's highly recommended for people who present cardiac or circulatory disorders.
TASTING
The oil's ORGANOLPTICAS characteristics detection is done by tasting. The oil tasting panels, in which a group of specialists classify the oils in commercial categories according an established scoring, exist on that purpose.
The tasters follow a weekly training, elaborate oil's sensorial profiles according to their attributes both positive and negative: see the
chart
Depending on the present intensity of each one of the previously described attributes, the Scoring Table is composed: see chart