Extra Virgin: the highest category for an exceptional oil
What does Extra Virgin mean?
Extra Virgin oils are obtained exclusively from olives at their optimum moment of ripeness, by cold extraction and only by mechanical procedures, which means that their organoleptic characteristics and excellent properties remain unaltered.
With very low acidity, it has no defects in flavour or aroma, for which a demanding tasting panel and chemical analysis are carried out.
Oils in this category can be:
Discover more about EVOO
Source of health
Extra virgin olive oils, in addition to being a source of monounsaturated fatty acids, provide natural antioxidants, such as polyphenols or vitamin E, which have demonstrated their ability to reduce cholesterol, one of the risk factors for cardiovascular diseases.
What makes Extra Virgin Olive Oil different?
Extracted directly from olives
Extracted exclusively by mechanical processes
Its degree of acidity may not exceed 0.8% (0.3% in the case of DO Estepa).
No defects in taste or aroma
Su índice k270 (índice de oxidación o enranciamiento) no debe superar los 15 meq/kg
Este índice mide la capacidad de enranciarse en el tiempo, de modo que un aceite será de mayor calidad cuando menor sea su índice K270
Se extrae en frío
Con la extracción a una temperatura inferior a los 27ºC el AOVE no perderá los compuestos volátiles que posee la materia prima y que tantos efectos beneficiosos aportan a nuestra salud