Olive oil is now an extremely popular and appreciated product so most are familiar with its different types. However, what everyone does not know is that this difference is not made in relation to the variety of olives from which the oil is made, but in relation to the production process itself. In other words, the value of this oil is that it is one of the few that is obtained by simply "squeezing" the fruit – as we get fruit juice.
Cold squeezed extra virgin olive oil is produced as a product of exclusively mechanical processes and processing at no more than 27°C, in order to preserve all nutrients in their natural form. It contains a maximum of 0.8 grams of free fatty acids expressed as oleic acid per 100g of oil. His composition is almost ideal. A good ratio of saturated and unsaturated fatty acids with the presence of polyphenols, tocopherolia is what makes it so healthy for our body.
It is an excellent oil of top quality because you take care of every olive from the moment it is harvested to the moment when you put its bottle on your table.