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| Extra Virgin Olive Oil |
| Extra virgin olive oil (virgin olive oil), free fatty acids are divided into classes according to their degree. They have the following names: free fatty acidity expressed as oleic acid is 1% of extra virgin , free fat acidity expressed as oleic acid is 2% of the first natural, free fat acidity expressed as oleic acid is 3,3% second natural. |
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| Extra Virgin Olive Oil:Extra virgin olive oil this type of olive oil is the best quality and most expensive olive oil that is produced. It is obtained from the first pressing of the fresh hand picked olive fruits and it has the highest amount of antioxidants. An olive oil to qualify as an extra virgin should have less than 1% acidity and it should be cold pressed. |
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Unlike other types of olive oil, it is neither processed or refined and you can distinguish it by its unique flavor, aroma and color. Natural fruit quality of olive tree does not lead to change, just need to wash them in warm water, centrifugation and filtration processes used both in the mechanical or physical processes, clear, varies in colour from yellow to green, the unique taste of the fruit of olives, contains the aroma, flavour and vitamins, the ratio of acid 1 or less, natural olive oil is consumed directly in its natural state. |
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| First Natural Olive Oil: First natural olive oil: natural fruit quality of olive tree does not lead to change, just need to wash them in warm water, centrifugation and filtration processes used both in the mechanical or physical processes, clear, varies in colour from yellow to green, fruit, olives have their own unique taste, odour, flavour, with a few drawbacks, the ratio of acid 2 or less. Its olive oil is consumed directly in its natural state. |
| Second Natural Olive Oil:Second natural olive oil, natural fruit quality of olive tree does not lead to change, just need to wash them in warm water, centrifugation and filtration processes used both in the mechanical or physical processes, clear, varies in colour from yellow to green, fruit, olives have their own unique taste, odor, lavor, with a few drawbacks, the ratio of acid 3,3 or less. Its olive oil is consumed directly in its natural state. |
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