EXTRA VIRGIN OLIVE OIL (several formats),Spain Our brand or Customer's private bran price supplier

OUR Extra Virgin Olive Oil

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Produced in the central region of Spain, it is the result of a skillful blend of extra VIRGIN olive oils from the olive varieties Arbequina, Hojiblanca and Cornicabra. Each variety brings its best features, and the result is an extra virgin olive oil of golden green color with an acidity of 0.5% and long shelf stability due to its high content in polyphenols.

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The balanced composition of essential fatty acids and other components, which produce excellent aromas and flavors, make it especially appropriate for dietary purposes.

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Our oil is intensely fresh and fruity. Dominant aromas of green and ripe apples are accompanied by others of fresh grass and hints of avocado, citrus and other fruits. In the mouth, the flavors are a remarkable balance between sweetness at the start of the tasting, followed by an almondy flavor and a light and delicate spicy aftertaste in the throat.

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Gastronomically, our extra virgin olive oil is ideal for its use in salads, dressings and sauces, contributing with its delicate aromas and enhancing the natural flavor of food. Used in sautés, roasts and stews, it provides a delicate flavor that makes them more palatable and healthier.

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FORMATS

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MARASCA glass bottle (square sided) 250 ml, 500 ml, 750 ml, 1 liter 

DORICA   glass bottle (cylindrical) 250 ml, 500 ml, 750 ml

BERTOLI  glass bottle (rounded square sides)   250 ml, 500 ml, 750 ml, 1 liter 

CAN tinned 5 liters

PET plastic 1 L, 2 L, 3 L, 5 L

DRUM metallic 200 L

IBC polyethylene 1000 L

FLEXITANK 22000 L

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EXTRA VIRGIN OLIVE OIL DEFINITION

This is the highest quality of olive oil, and it accounts for less than 10% of oil in many producing countries. Extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, and in conditions, particularly thermal conditions (below 27ºC: cold press) which do not alter the oil in any way, thus maintaining its delicate flavors. Extra virgin olive oil has not undergone any treatment other than washing, decantation, centrifugation, and filtration . This excludes oils obtained by the use of chemical treatments, and those mixed with oils from other sources (canola, sunflower…). No additives of any kind are permitted. F ree acidity, expressed as oleic acid, cannot be more than 0.8 grams per 100 grams (0.8%). Extra virgin olive oils have to meet the minimum requirements established by the IOC (International Olive Council).

Extra virgin olive oils vary widely in taste, color and appearance. Their taste and aroma should reflect the fact that they are made from olives and have some positive attributes (that is, they cannot be totally tasteless). There is a wide range of flavors found in extra virgin olive oils. Flavors are determined by several factors including type of olives, ripeness of olives, growing conditions, and oil storage.

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Oil Characteristics by Variety

The varietal character of an oil is just like the varietal character of any fruit. It changes with the genetics of the variety. The variety essentially determines the quality of the fruit and oil. It has been well established that with distinct varieties, distinct oil types are produced. The quantity of polyphenols, aromatic compounds, and many of the other compounds depend on variety, fruit maturity, processing technique… which is why there are so many different kinds of olive oil, each with its unique inherent flavor characteristics and stability. An oil high in polyphenols will have a greater stability and longer shelf life than one with lower levels.