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: