Olive oils: A wonderful word full of flavor and extraordinary properties, which contribute to the Mediterranean diet in a higher degree and which provide a lot of health benefits.
It is the juice that is obtained through the pressing of the fruit of the olive tree "La Aceituna"
Oils obtained from the fruit of the olive tree only by mechanical procedures, in conditions, especially thermal, that do not cause the alteration of the oil, and that the fruits have not undergone any treatment other than washing, decanting, centrifugation and filtration, excluding any mixture with oils of another nature. It is about obtaining the "juice" of the olive in a natural way, conserving all the flavor and vitamins of the fruit.
Pure unrefined olive oil
These virgin oils are classified with the following names:
Extra Virgin Olive Oil
Virgin olive oil with a free acidity, expressed in oleic acid, of a maximum of 0.8 g per 100 g (acidity less than or equal to 0.8 degrees). Within the extra virgin olive oil, we can distinguish 2 types:
The extra virgin olive oil being the true olive juice and the oil that retains, to a greater extent, all the properties of pure olive oil
Virgin olive oil with a free acidity, expressed in oleic acid, of a maximum of 2 g per 100 g (acidity less than or equal to 2 degrees).
It is so called because in ancient times it was the one used for oil lamps that illuminated homes. It is a virgin olive oil with a free acidity, expressed in oleic acid, greater than 2 degrees.
497/5000 Olive oil obtained by refining virgin olive oils, whose free acidity, expressed in oleic acid, may not exceed 0.3 g per 100 g (acidity less than 0.3 degrees). It is quite usual to come from lampante olive oil , which can not be packed for human consumption due to its high acidity, but after passing through this chemical refining process it is possible to reduce the acidity below 0, 3rd and can be packaged and distributed without any problem.
Oil obtained by solvent treatment of olive pomace (olive pomace is a by-product of the olive), excluding oils obtained by re-esterification procedures and any mixture with oils of other nature and whose other characteristics are in accordance with the established for this category.
Undoubtedly the Pure Extra Virgin Olive Oil is the best oil we can consume
Its cold extraction following the regulations of elaboration, achieve that the organoleptic properties and beneficial for the health are totally present in this oil.
Prevents cardiovascular diseases, protecting the heart
Encourages digestive function
The incidence of complications in patients with type II diabetes mellitus decreases
Mineralize the bones
Help reduce cholesterol
Take a spoonful of extra virgin oil, fasting multiplies its properties, since nutrients are absorbed directly by the body.
If we add, after taking this teaspoon of oil a glass of water with the juice of half a lemon juice, it will add anti-bacterial and immunological properties.
We could also mix the olive oil with lemon juice and hot water and we will obtain an ally that will detoxify the organism, stimulate the gall bladder, lose weight and improve the functioning of the digestive system.
Extra virgin olive oil has many uses and combinations for its consumption. Among them we can provide:
For the conservation of olive oil, we must pay attention to these 2 tips:
Spain Menu puts at your disposal a variety of formats, so that you can select those that best suit your needs. We have an excellent source oil Valle de Ricote in the variety Coupage