In this section we will explain why it is called “cold”. To know more details about the EVOO production, you may go here. It is called cold extraction because since the beggining to the end of the process the olive cannot surpass 25-27º. If it surpassed that temperature, the oil molecule would open and would

The acidity of the olive oil is one of the most important indicators when it comes to evaluate olive quality and, at the same time, it’s one of those who create more confusion among consumers. And when we speak about acidity, we tend to think about one of the basic tastes detected by our taste

As we already said in the “how is an olive turned into oil?” article, oils obtained by pressing are rarely commercialized nowadays due to performance matters and, above all, due to hygienic-sanitary and food safety reasons. Surprisingly, the idea that the pressed oil is a high quality olive oil has spread, but actually this process

Nowadays, the olive bone as fuel is a reality already in many dwellings, specially in Andalusia. With the electricity or gas costs increasing year by yearm the olive bones is turning into a very relevant alternative. We say so not just for it affordable price but for its high calorific power. To give you an

Contrary to popular belief, the color of the extra virgin oil does not stand for its quality. However, it do can give us a hint about the olive’s maturation degree when the oil was extracted. When the olive is younger, it has more chlorophyll and pheophytins wich provide a more intense green color, like ours.

If we squeeze some oranges recently taken from the three to drink it, should we add something to it? No, we shouldn’t, right? The same happens with the EVOO 100% extra virgin. As a natural juice, with an amount of nuances of fruit and vegetables, it should be drank alone to actually feel its taste.