Types and Qualities of Olive Oil

The Extra Virgin Olive Oil is pure olive juice. From the collection of fruit, including extraction until storage, it has followed a high quality process. For all that it has not used any chemicals.
It's about getting the "juice" from olives naturally, the juice from the first cold, retaining all the flavor and aroma of the fruit.
Its acidity shall not exceed 0.8 g. per 100 gr. (acidity less than or equal to 0.8 degrees).

It differs from the Extra for several reasons: it is obtained by successive extractions or from inferior olive, so it does not have the same characteristics which include the Extra and its acidity is higher than 0.8 degrees reaching up to 2 degrees.

This name is because in ancient times it was used for oil lamps to light their homes. It is the result of having used oil olives with problems or defects in manufacturing processes, or the olives have not been treated with care and dedication necessary to manufacture the virgin olive oil. Heat was used for its extraction. Not for human consumption.

It is the result of refine the lamp olive oil. It must be added a small amount of virgin oil to have some taste and odor. Based on this amount is now called "soft" or "intense", corresponding to what we used to call 0.4 ° or 1 °. With little oil organoleptic characteristics and has lost virtually all beneficial properties for our health. Unfortunately it is the most consumed oil and the labels appears as "Olive Oil".

"What a lovely name for a so bad product"

The ecological olive oil is one that is obtained preserving the fertility of the land and respecting the environment through optimum utilization of natural resources and without the use of chemicals such as pesticides, mineral fertilizers, etc.

Is one that is made from a single variety of olive. One advantage of this oil is that it has a net flavor and very well defined. Each olive variety has different characteristics and attributes. It is advisable to try different oils made from a single variety in order to select the ones we like for each dish.

Coupage or "art of the oil blend" is one whose development has used different varieties of olives and in different proportions. It may be natural for the mixture of olive varieties during collection, or made to suit the producer, to modify the attributes of an oil and make it more attractive to consumers, while seeking to achieve similar organoleptic characteristics in all campaign.