Extra Virgin Olive Oil
Produced mainly in the Mediterranean region, olive oil is recognized today as the undisputed basis of a healthy diet. The degree of acidity of the oil defines in a major part its quality. The lower the acidity better is the oil:
- Extra virgin olive oil = pure fruit juice with an acidity level below 0.8%
- Virgin olive oil = pure fruit juice with a level of acidity less than or equal to 2%
- Normal olive oil = obtained by refining, chemical treatment and assembly. It is actually a refined olive oil with a share of virgin olive oil or extra-virgin olive oil.
Extra virgin olive oil is of better quality since it has very few defects. It results from a first cold press, and is extracted in a traditional way by mechanical processes only, without the use of chemicals or heat. It does not come from an assembly oils, it is a pure fruit juice. Although offering less yield (extraction of only 85% of the oil contained in the fruit), cold pressing guarantees the best taste and nutritive quality. To avoid the oxidation that would affect the taste, olives are usually pressed within 24 hours of picking. Having a light green to dark green color depending on the fruit used, the oil can be filtered or not. Finally, it takes 5 to 8 kilos of olives to produce 1 liter of oil.
Olive oil is used both in food and cosmetics.
At the culinary level, scientific studies showed that olive oil is very rich in anti-oxidants that reduces bad cholesterol (high-density lipoproteins - HDL) and increases good cholesterol (Low-density lipoproteins - LDL). Indeed, unlike other vegetable oils, olive oil is mainly composed of monounsaturated fats, necessary for health and much less harmful than saturated fats and polyunsaturated fats. Olive oil can be used cold for seasonings, hot in the oven or for fries since it retains all its qualities up to 200 °. Olive oil is highly sought after for its nutritional qualities and unmistakable taste. Its organoleptic and taste qualities also makes it one of the most expensive vegetable oils.
At the cosmetic level, the sweetness of olive oil allows it to be perfectly tolerated by the most sensitive skins. In addition to antioxidants, olive oil contains other anti-inflammatory nutrients, which prevent premature aging of the skin. Its high content of vitamin E and polyphenols allows it to:
- Nourish the skin deeply, regulate the natural hydration system, protect and soften it,
- Calm and soothe redness and irritation.
- Generate a healing and restorative action of the skin,
- Fight cutaneous tissue aging,
Finally, applied to hair, olive oil gives them strength and shine.
Renowned for its unique taste and known to be very healthy, our extra virgin olive oil is extracted at the beginning of the olive harvesting season. Then pressed within 48 hours of picking. It does not undergo chemical treatment, refining, or addition of other oils. It’s an authentic local product 100% natural.