Types & varieties

Enjoying olive oil is discovering a universe full of subtleties and nuances. Contrasts that you can appreciate and taste with the three comercial categories of olive oil you will find at the store: extra-virgin olive oil, virgin olive oil and olive oil. Each one of them have its own characteristics that make them unique regarding other types of oil. Let’s find out about them:

Extra-virgin olive oil

100% olive juice. These oils are obtained when the olives have reached optimum ripeness, and solely through mechanical means. Extra-virgin olive oils are the highest quality oils, and are free from defects, so they have excellent flavor and aroma characteristics, providing a feast for the senses. Extra-virgin olive oils, besides being a source of monounsaturated fatty acids, provide natural antioxidants such as olive oil polyphenols and vitamin E.

The oils in this category can be made from a single-variety (obtained from a single variety of olives so the sensory attributes of each variety can be more clearly appreciated) or a blend (containing a variety of olives in different proportions).

Virgin olive oil

They also comes from 100% olive juice, and have remarkable flavor and aroma characteristics. They do not reach the same level of excellence of extra-virgin oils, but they do share their antioxidant capacity and richness in monounsaturated fatty acids.

Olive oil

These oils are a mixture of refined olive oils and virgin or extra-virgin oils in varying amounts. Refined olive oils are obtained from virgin olive oils that have not met the high standards required of virgin and extra-virgin oils. However, they share the same high content of monounsaturated fatty acids, which are essential to a complete diet.

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