Types & varieties

Enjoying olive oil is discovering a universe full of subtleties and nuances. Contrasts that you can appreciate and taste with the three comercial categories of olive oil you will find at the store: extra-virgin olive oil, virgin olive oil and olive oil. Each one of them have its own characteristics that make them unique regarding other types of oil. Let’s find out about them:

Extra-virgin olive oil

100% olive juice. It is obtained from olives at its optimum moment, and only by mechanical procedures. It is an oil of the highest quality, with the best aroma and flavor. In the market we can find the coupage, made of more than one variety of olives, which present a balanced product in aromas and flavors, or monovarietals, obtained from a single variety of olive (picual, arbequina, cornicabra, hojiblanca, picudo, manzanilla cacereña , empeltre ... There are more than 200). Each one has different organoleptic properties: there is one for every palette.

Virgin olive oil

It comes from 100% olive juice and only by mechanical procedures. It is a high-quality oil and has remarkable characteristics of olive flavor and aroma.
In the labeling of the Virgin Olive Oil and the Extra Virgin Olive Oil we can find the indication "cold extraction." This indicates that the process has been taken care of specially to ensure that the natural compounds responsible for the aroma and flavor remain in all their richness. For this, in the extraction process, the temperature is controlled so 27 degrees are not exceeded at any time.

Olive oil

contains only virgin olive oils and refined olive oils: These are oils that contain refined and virgin olive oils or extra virgin oils in a variable proportion. Refined olive oils are obtained from virgin olive oils that have not reached the quality levels required of virgins and extra virgins.

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