Faqs

The ecological differential lies in the production system, that is, in the field and in the management towards the olive trees in relation to their environment.

The olive is composed of vegetable water, solids and oil. The extra virgin olive oil or 'AOVE' is the 'oily juice' of the olive obtained by physical means and which also has an acidity less than 0.8 and does not have any organoleptic defect. It is also the only vegetable fat suitable for human consumption without subjecting it to processes of deodorization and refining (chemical process).

The main enemies of quality are: Light - Heat - Oxygen • Light and Heat. At home we believe that light will eventually do more damage than temperature, as long as they are normal values ​​for people. Therefore we recommend that they be kept in cupboards or pantries where the incidence of light is short or short. This is the explanation why many opaque containers are used. • Oxygen. The oxygen contained in the air also benefits the loss of properties of an oil, so we must start the bottle or carafe that we are going to consume, not leaving air chambers in half containers for months and closed with its cap after use. A prudential time as an example is that a 5 L. bottle is consumed in a maximum period of 3 months (stored in a dark place). It is also advisable not to deposit in places where there are strong odors, because olive oil is easy to absorb some of this other predominant odor in a few days.