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Extra virgin olive oil has exceptional organoleptic properties
There are 3 categories of olive oil on the market

categories

_Extra virgin olive oil
This is an olive oil of superior category, obtained straight from the olives by mechanical means only. It is the highest-quality oil, with exceptional organoleptic properties (aroma, flavour, etc.), free of defects and with all the vitamins and natural substances of the olive.

_Virgin olive oil
This too is obtained straight from the olives by mechanical means only. It is obtained in the same way as that mentioned above, which is why it conserves all the vitamins and natural antioxidant substances of the olive, although in terms of organoleptic properties it is less exceptional.

_Olive oil
This contains only refined olive oils and virgin olive oils. This type of oil conserves less vitamins and antioxidants than the two mentioned above, as some are lost during the refining processes.