extra virgin olive oil, cold pressed

First grade - obtained directly from Spanish olives, exclusively in the mechanical pressing process. Characterized by its typical olive-green color and mild, fruity flavor and beneficial fatty acid composition.

Below +6 C° olive oil freezes and becomes flaky without affecting quality. At room temperature, the oil becomes clear again.

Suitable for: Extra virgin olive oil is particularly suitable for salads, raw vegetables, fish, barbecue marinades or for steaming.