The taste and the specific preferences of each customer, define the perfect match between the oil to use in each type of dish. The oil should ally itself with the food to enhance the flavor of the dish.
Extra Virgin Olive Oil
Superior category olive oil obtained directly from olives solely by mechanical means.
This type of olive oil is considered the best because it has no imperfections. To obtain this rank among other chemical and organoleptic parameters, the parameter of acidity can not exceed 0.8%.
Virgin Olive Oil
Olive oil obtained directly from olives solely by mechanical means.
After extra olive oil, this type of olive oil is considerated the next category in terms of quality. In this category it is admitted the existence of some defects. To obtain this classification among other chemical and organoleptic parameters, the parameter of acidity can not be superior to 2%.
Olive oil consisted only from olives submitted to refining treatments and oils obtained directly from olives. This is the category with the lowest quality rank. The parameter of acidity can not be superior to 1%.
There is a mix of refined oil and virgin oil at this category.
Refined Olive Oil
Refined olive oil comes from olive oils who didn’t have enough quality to be consumed, so they had to be refined (neutralized, bleached and deodorized). This olive oil category results from a mix between refined olive oil and olive oils from another category (usually virgin olive oil).