Extra Virgin Olive Olio
Characteristics of Extra Virgin Olive Oil:
Extraction Method: It is extracted by cold-pressing olives, without the use of chemical solvents or high temperatures that could compromise the quality and flavor of the oil.
Acidity: It must have a free acidity, expressed as a percentage of oleic acid, of less than 0.8%. This parameter is an indicator of the freshness and quality of the oil.
Color: The color ranges from deep green to golden yellow, depending on the olive varieties used and the season of harvest. However, color is not a direct indicator of quality.
Flavor and Aroma: It offers a fruity taste and a characteristic aroma of fresh olives. It may have herbal notes and a balance of bitterness and spiciness, which depend on the olive variety, soil, and climatic conditions.
Health Benefits: It is rich in antioxidants, vitamin E, and healthy monounsaturated fats. Regular consumption of extra virgin olive oil is associated with numerous health benefits, particularly for heart health and the cardiovascular system.
Stability and Storage: It has good stability against oxidation due to its high content of natural antioxidants. However, it is advisable to store it away from light and heat to preserve its freshness.
Culinary Uses: It is versatile in the kitchen and is used raw on salads, vegetables, toasted bread, and as a finishing oil. It can also be used for cooking at low to medium heat for dishes that benefit from a hint of olive flavor.
Bottle: 500 ml
