your brand extra virgin olive oil

Product Description

All kinds of olive oil from Andalusian land.
Organic, extra virgin, mono cultivar, brand, at the best market prices.
Samples for free (B2B only)
Daily quotation.
 

In countries that adhere to the standards of the International Olive Council (IOC) the labels in stores show an oil's grade.

• Extra-virgin olive oil Comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than *0% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: *0%, Italy: *5%, Spain *0%). It is used on salads, added at the table to soups and stews and for dipping.
• Virgin olive oil Comes from virgin oil production only, has an acidity less than 1.5%, and is judged to have a good taste.
• Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
• Olive oil is a blend of virgin and refined production oil, of no more than 2% acidity. It commonly lacks a strong flavor.
• Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
• Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
• Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per **0 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters.