Olive oil, inseparably associated to its Mediterranean origin and culture , comes from the pressing of the olive.

The main different qualities of Olive Oil are:

EXTRA VIRGIN Olive Oil.
With less than one degree of acidity and great organoleptic value, this is the genuine juice of the olive, obtained only from the first pressing of the fruit.

REFINED Olive Oil.
The acidity is reduced mainly through the refining process, and the Olive Oil obtained is used in the different coupages, and in the pharmaceutical and cosmetic sectors.

CLASSIC Olive Oil.
Obtained from the coupage of Extra Virgin Olive Oil with Refined in the right proportion, to achieve the colour, aroma and flavour desired.

EXTRA LIGHT Olive Oil.
Obtained from the coupage of a small degree of Extra Virgin Olive Oil with Refined, in order to achieve a lighter aroma and flavour.

The factors that determine the quality and flavour of Olive Oil are the varieties of the olives, the care in the elaboration of the coupages, and the control of the refining process.
Spain, as the first world producer of Olive Oil, is a guarantee of quality.

.