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COMPOSITION OLIVE OIL

Olive oil is extracted from the fruit of the olive-tree (Olea Europea). Composition of this fruit in its recollection is variable, depending of the olive variety, soil, climate and the cultivation.
Composition rate of the olive oil:

• Oil: 18-32%.
• Water from vegetation: 40-55%.
• Bone and vegetables tissue: 23-35%.

WHAT'S THE VIRGIN OLIVE OIL?
Both the International Oil Council and the EU regulation define Virgin Olive Oil anything with that name, has to be 100% a product of olives( no additives, colorants, flavorings, or any other foreign matter allowed).

Obtained with the approved mechanical or other process , a process that does not alter its natural state: ( only washing of the olives, decantation, centrifuging, e_indexsed, and filtration ).

• EXTRA VIRGIN OLIVE OIL.
Obtained from high quality olives on the first e_indexs, this oil has a strong aroma of the fruit, and cannot surpass 1% acidity.
• VIRGIN OLIVE OIL.
It is comercialized in Spain under the name of "fino", it cannot surpass 2% acidity.
• NORMAL VIRGIN OLIVE OIL.
It's commonly used to produce refined oils, it does not surpass 3.3% acidity.
• REFINED OLIVE OIL.
It Oil that is "refined" because of its non appropriate "virgin" quality.


HARVESTING
To obtaine a quality oil, its fundamental to harvest the olives in the optimal moment of maturation, when most of olives are changing the colour (golden red), and there are scarcely green olives and other ones are entirely mature.

The ideal way to harvest is the "ordeño" (pulling the olive branchs to extract the olives), handmade or with a save hook. More important is not to damage the olive and transport it asap to the oilmill to prevent the damage of the fruit.


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