¿Por qué aceite de oliva virgen extra?

Extra virgin olive oil is ultimate quality olive oil. It is a natural olive juice that preserves untouched all its properties both for the palate and the health. It is the only vegetable oil that can be consumed raw, without any need of refination or rectification process, thus preserving all its vitamins, essential fatty acids and other natural products with important dietary  properties.

An olive oil can be labeled as “Virgin” if the extraction process uses only mechanical and physical methods that do not alter the oil’s composition and features.

Virgin olive oil is labeled as “Extra” if its has the correct acidity, peroxide  and other chemical levels and has also received a minimum amount of points at an Oil blind tasting with no observable defects.

Even the most basic Extra Virgin Olive Oil guarantees an impecable level of quality, flavor, taste and smell. However, an extraordinary array of varieties, coupages, degrees of maturity and growth parameters, treatment of the tree and extraction process, making the olive oil from each oil mill a unique, different product from any other one.

This line of thought suggests the comparison of the choice of Extra Virgin Olive Oil with the correct choice of a wine according to the dish it is served with. Choosing one option or the other will depend on taste, knowledge and  economy of the consumer. Continuing with the wine comparison, it is now considered normal to have a selection of wines, from different regions and years to choose the optimal one for the occasion, the tablemates and the dish being served. Likewise, there are Extra Virgin Olive Oil varieties well suited for dressing, frying, marinades, sauces, salads, etc.

The world of Extra Virgin Olive Oil has entered not only the haute cuisine of the most prestigious chefs, but also the homes of everyone who wants to discover the sensorial and healthy possibilities of an exquisite, healthy and natural product.