Olives are native to Mediterranean region and its products are essential components of the traditional Mediterranean diet.
Spain is by far the largest producer of olive oil and our olive oils are of the highest quality. The Spanish oil quality is based on the varietal and ecological diversity of the olive trees cultivated in Spain, in the careful cultivation and harvesting techniques, and care in processing.
TYPES OF OLIVE OIL
Extra virgin olive oil is the highest quality olive oil. It is obtained directly from olives and solely by mechanical means. Keeps the aroma and flavor of the olives from which it comes and contains all the healthy attributes and nutritional properties of this unique natural product.
Virgin olive oil is also obtained directly from olives by mechanical methods (that is juice from the olives), shows slight changes in their analytical and sensory parameters such as slightly higher acid content.
Pure olive oil is composed of a mixture of refined olive oil with a variable percentage of virgin olive oil or extra virgin.
Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It has a more neutral flavor than pure or virgin olive oil, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
The EU regulates the use of different protected designation of origin labels for olive oils. Also, in Spain it is not permissible to mix olive oil with any other oils or fats obtained from other plants or animals. Olive oils should be presented to consumers packaged and clearly labeled indicating the category of the oil: Extra virgin olive oil, virgin olive oil, olive oil, or olive pomace oil.