Extra Virgin Olive Oil 5 L

Features

• First Cold Extraction.
• Extra Virgin Olive Oil produced exclusively from olives from the last harvest.
• Extra Virgin Olive Oil with High levels of natural polyphenols . (what are these?)
• Olive Oil without pesticide residues (View analytics in the following tab).

Certificates

• Integrated Production Extra Virgin Olive Oils (only filtered olive oils).
• Certified Quality Extra Virgin Olive Oils (only filtered olive oils).

Production

• Start of Harvest: End of October/Beginning of November.
• Origin of the olives: Las Valdesas Estate (Puente Genil, Córdoba).
• Production process in less than 24 hours in our own mill.
• System Process:Continuous extraction in two phases at cold temperature.
• Storage in stainless steel tanks and inerted atmosphere to avoid oxidation.
• Packaging on request.

Varieties: which variety to choose?

• Arbequina: Sweet, without any bitter notes. (more)
• Picual: Bitter, stable at high temperatures and healthy. (more)
• Hojiblanca: Versatile, both crude and for cooking. (more)
• Manzanilla: Peculiar. Complete and with high levels of polyphenols. (more)
• Frantoio: Slight pungent and bitter. Complex Extra Virgin Olive Oil to be used in crude. (more)

Filtered an unfiltered extra virgin olive oils

• Unfiltered Extra Virgin Olive Oils are available from their production in November to four or five months later.
• Filtered Extra Virgin Olive Oils are available the rest of the months of the year.
• To learn more about filtered and unfiltered extra virgin olive oils.

Recommendations

PET is a practical and economical packaging to store Olive Oils, but there are some precautions to keep in mind for its correct preservation:

• Keep the Olive Oil in a cool place, away from the light and from stong smells.
• Close the cap after using it.