OUR OLIVE OIL
Our product proceeds from an olive grove which has been grown and its oil extracted and packed according to the guidelines of the Regulation CE 889/2007, and everything is certified by the association "Biological Agriculture Andalusian Comitee", in which one we are registered since 1998 with the number 6639 of CAAE License.
Our certified processes of production, extraction and packing alow us to roundly declare that our oil is a biologic food. And in order to obtain it:
- It has been produced without synthesis chemicals, that is to say, without fertilizers that aren´t organic, nor insecticides nor herbicide. This lack of chemicals is a basic guarantee for consumers health.
- There is no use of artificial substances like talcum, additives, dyes, flavoring or extraction accelerating enzymes.
- The natural grown of plants has been respected, and this alow to develop the best taste and the best nutritional qualitys from the oil.
- The low temperature extraction process, the early harvest, the natural fruit health and the inmediate extraction guarantee a high content in natural antioxidants and the lack of "trans" fat in our oils.
- The "picual" variety and the situation and altitude area allow to reach oleic acid values higher than 80%, so we get the best nutritional quality and a high grade of stabilty against oxidation.
- Our cultivation systems are basicly respectful with environment, they don´t pollute the aquifer, they don´t allow soil abrasion, they promote the growing of organic field and they optimize the energy production balance.
- And however, despite the higer expenses related to this kind of production, our prices are not higher than the one from current oils, produced chemical help, which can be dangerous for health and environment, and with an evident lower nutritional quality.
Everyone of this biological production systems allow us to guarantee in our oils the following parameters:
Acidity - lower than 0,20 degrees
(It measures the picking fruit freshness and the extraction process cleaning. The maximum limit C.E. in extra virgin oil is 0,5)
Peroxides index - lower than 5
(It measures the oil oxidation. C. E. maximum limit in extra virgin oil is 18)
K-270 - lower than 0,15
(It measures the predictable oxidizability. C. E. maximum limit in extra virgin oil is 22)
Sensory score - higher than 7,2
(It measures flavour quality. C. E. maximum limit is 9)
Oleic acid - from 81 to 82,4 %
(It measures nutritional oils quality)
α-tocopherol (E vitamin) - de 195 a 226 mg. / kg.
(Powerful natural antioxidant, not added, forerunner from the ubiquinone, coenzyme Q 10)
