To date, we propose 3 types of olive oils :
A virgin olive oil that has not been blended with others olive oils, that ensures its purity. It is only slightly heated during the extraction of the oil in order to preserve its properties and quality.
Our extra virgin olive oil is the result of a first cold pressure, extracted only by mechanical processes, without use of chemical products or heat, which allows it to conserve better taste qualities.
Virgin olive oil and extra virgin olive oil are also distinguished by their acidity rate (respectively 2% and 1% maximum). The extra virgin olive oil is a quality olive oil with a pleasant taste in the mouth because it is more fruity. It is therefore the one used to dress salads or to cook all types of dishes.
We also produce « orujo » oil (olive pomace oil) from wet pomace (or two phase pomace) which consists of a more or less compact paste containing between 2 and 3% oil inside.
As well as lampante olive oil, its acidity, its aroma and flavor are not very pleasant and give it unsuitable for consumption, and consequently it needs to be refined. After that, it is mixed with virgin or extra virgin oils that bring it flavor, colour and aroma.