For a virgin olive oil to be considered extra, it must meet two conditions : One of a chemical nature, summarized in the percentage of acidity , and another of an organoleptic nature, that is, of flavor and aroma, which is verified by tasting .

The virgin olive oil is, within the virgin olive oils , the second one in terms of quality, behind the extra virgin olive oil , and ahead of the lampante virgin olive oil .

Where is the difference between one and the other?

- Since the raw material is the olive , the more care and dedication you have in the field, the better result you will give us in the mill and consequently in the final product. Careful cultivation, protection against pests and favorable weather conditions will be decisive to obtain a healthy olive.

- A second fundamental factor to obtain the highest quality in the oil is the harvest . The olives should be harvested at the right moment in their maturation, directly from the tree ( flight olives ) and with the techniques that confer the minimum damage to the olives to avoid injuries that could cause their oxidation and loss of quality.

- The milling of the olive should be done in the shortest possible time from its collection, to avoid that the fruit suffer damages and be exposed to unsuitable temperatures that can lead to its atrojamiento and must be processed "cold", that is, to temperature lower than 27º.

And the olive oil to dry?

This oil is typically a mixture of virgin olive oil and refined olive oil (heat and / or chemicals are used in the oil extraction process to eliminate fruit defects).

Pure olive oil is a lower quality oil than extra virgin or virgin olive oil, with a lighter color, a more neutral flavor and contains more oleic acid than virgin oil and EVOO.