Organic Olive Oil
The organically grown olives come from farmers’ cooperatives in the vicinity of Cordoba, Spain. Within 24 hours after the harvest, the olives are processed into oil.
Organic Extra Virgin Olive Oil
After meticulous selection, the olives are washed, crushed and pressed with a mechanical cold extraction method (centrifuge). With ‘cold extraction’ the temperature does not exceed 27C.
The resulting extra virgin olive oil has the best quality. The olives are pressed without synthetic treatments or additives. Olive oil of superior quality obtained mechanically directly from olives.
Spanish extra virgin olive oil has a firm and slightly bitter taste. Slight differences in taste can occur, depending on the harvest and time of the year. The quality of organic extra virgin olive oil is generally determined by factors such as:
Use
Organic extra virgin olive oil has its own special taste and is very suitable for use in salads, dressings and as an additive after cooking or for stewing.
Organic Mild Olive Oil
After careful selection, the olives are washed, crushed and pressed with a mechanical cold extraction method (centrifuge). The olives are pressed, filtered, deodorized and discoloured by means of biological-physical steam and the use of natural bleaching earth.
Spack’s mild Olive Oil is a blend of refined Olive Oil and extra virgin Olive Oil.
Slight differences in taste can occur, depending on the harvest and time of the year. The quality of olive oil is generally determined by factors such as:
Use
Mild Olive Oil is suited for culinary applications including baking and stewing, grilling and stir-frying. It can also be used in oil based sauces and tapenades. This type of Olive Oil can also be used for skin care.
Benefits
Olive Oil contains monounsaturated fatty acids and is rich in natural occuring anti-oxidants and Vitamin E.
