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How to recognise a good quality extra virgin olive oil

The main aspects that characterize the quality of olive oil are its organoleptic characteristics, oxidation stability, the absence of contaminants (pesticides, phyto-hormones, pesticides ...) and, of course, its nutritional characteristics expressed in terms of saturated, monounsaturated and polyunsaturated fatty acids, phytosterols, vitamins and natural antioxidants. The importance of raw materials As...

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The classification of olive oil

Virgin, extra virgin, refined ... Olive oils are not all the same! To help you orient yourself in the wide range of oils on the market and increase your understanding of the subject, here we present the names and official  definitions used by the European Community legislation: Olive oils These are the oils obtained...

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