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You will find two commercial categories or different types of olive oils at the store: extra virgin olive oil and olive oil. They are a source of monounsaturated fatty acids, which makes them one of the healthiest foods, and an essential part of any healthy diet. Let’s find out about them:
100% olive juice. These oils are obtained when the olives have reached optimum ripeness, and solely through mechanical means. Extra Virgin Olive Oils are the highest quality oils, and are free from defects, so they have excellent flavor and aroma characteristics, providing a feast for the senses. Extra virgin olive oils, besides being a source of monounsaturated fatty acids, provide natural antioxidants such as olive oil polyphenols and vitamin E, which have demonstrated their ability to reduce cholesterol, a risk factor of heart disease.
The oils in this category can be made from a single-variety (obtained from a single variety of olives so the sensory attributes of each variety can be more clearly appreciated) or a blend (containing a variety of olives in different proportions).
These oils are a mixture of refined olive oils and virgin or extra-virgin oils in varying amounts. Refined olive oils are obtained from virgin olive oils that have not met the high standards required of virgin and Extra Virgin Olive Oils. However, they share the same high content of monounsaturated fatty acids, which are essential to a healthy diet.