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.
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
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.