Virgin olive oils
Oils obtained from the fruit of the olive trees y by mechanical or other physical means under conditions, particularly thermal, which do not cause deterioration of the oil and the fruits have not undergone any treatment other than washing, decantation, centrifugation filtration, to the exclusion of oils obtained using solvents or re-esterification and mixtures with other oils. It's about getting the "juice" from olives naturally, preserving all the flavor and vitamins of the fruit. It is a natural product that preserves the flavor, aroma and vitamins of the fruit.
These oils will be subject to classification and the following names:
· Extra virgin olive oil:
virgin olive oil with a free acidity, expressed as oleic acid: max. 0.5 g per 100 g. Olive oil obtained without any contact with organic solvents and a temperature less or equal than 35 ° C., its characteristics are beyond reproach and are the only oils that can be marketed with the quality of the "Denominación de Origen" They are aromatic oils, with body or soft, they retain all the natural antioxidants. The variety, soil, climate, care and development with other factors of a specific character make the same variety of olive with specific qualities of the region or area.
· Virgin olive oil:
Good taste and an acidity of not more than 1 degree. The law does not allow packaging. Not suitable for direct consumption.
· Olive Oil Lampante:
Named so because in ancient times was the one used for oil lamps to light their homes. It is a virgin olive oil with a free acidity, expressed as oleic acid more than 2 degrees, taste bad.