Extra virgin olive oil - bottle 500 ml
Extra virgin olive oil - bottle 500 ml - Image 2
Extra virgin olive oil - bottle 500 ml - Image 3
Extra virgin olive oil - bottle 500 ml - Image 4
Extra virgin olive oil - bottle 500 ml - Image 5

Extra virgin olive oil – bottle 500 ml

€11,45

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Description

Made with Argudell olives, local variety, harvested exclusively in our olive groves. We own 4 olive groves located on mountain terrain and planted by our family on the 19th century. They are very old olive trees, with low productions and in which no chemical treatment has ever been used.

The olives are harvested directly from the tree by hand and at the optimum time of ripening. They are then transported to the mill on 15 kg cases, where they are cold pressed, extracting oil only to make extra virgin quality.

Details

Superior category olive oil obtained directly from olives and only by mechanical procedures.

Nutritional information 100gr: Energy value: 3386kj / 824kcal. / Fats: 100gr. of which saturated, 16g monounsaturated 75.4g and polyunsaturated 8.6g. / Carbohydrates of which sugars 0g. / Proteins 0gr. Sal 0gr.

500 ml glass bottle.

Extra Virgin Olive Oil Certification

This oil has been certified as Extra Virgin Olive Oil (OOVE) by the Unió Origen SCCL oil laboratory, with the following results:

Acidity: 0.16%*
Peroxides: 7.31 meq O2/kg*
K232: 2.23*
K270: 0.13*

And it has been qualified as OOVE in the organoleptic analysis of the official tasting panel*

*Acidity:

The oil is naturally found inside the olive and is made up of triglycerides, which is the union of 3 fatty acids through the glycerol molecule. If the skin of the olive is damaged, either by pests, blows or because it has degraded, the bond between triglycerides and glycerol is broken and acids are released, lowering the quality of the olive oil. An oil with low acidity indicates that the olives have reached the trull with the skin intact, on the contrary, an oil with high acidity comes from unhealthy olives. By law, OOVEs cannot exceed 0.8% acidity.

*Peroxide index:

Peroxides appear when the fatty acids found in olive oil come into contact with oxygen, turning the oil rancid. A good, fast, low-temperature grinding prevents the appearance of peroxides and preserves the oil’s natural antioxidants. By law, OOVEs cannot exceed 20 meq O2/kg of peroxides.

*K232 and K270 spectrometry:

Spectrometry is an analytical procedure through which the degree of oil oxidation is detected. Just as the peroxide index measures the quality of the grinding, spectrometry determines its state of preservation. By law, EVOOs cannot exceed K232 2.5 and K270 0.22.

*Organoleptic analysis:

The previous parameters affect the quality of the oil, but they do not have to interfere with its taste.

It is for this reason that current legislation requires oils labeled as OOVE to pass an official tasting panel that determines the organoleptic characteristics of the oil and the absence of sensory defects.

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