El Extra Virgin Olive Oil (EVOO) It is the cornerstone of Mediterranean cuisine. For an oil to be considered extra virgin, it must be the pure juice of the olive extracted exclusively by mechanical procedures, keeping a acidity less than 0,8 degreesExceeding this limit implies a degradation of oleic acid and the loss of its organoleptic properties.

When choosing the best product, it is essential to look for the cold extraction (less than 27 °C), a process that guarantees the preservation of polyphenols and antioxidants. Factors such as the origin (PDO/PGI), the olive variety (picual, arbequina, etc.) and the recent harvest These are indicators of excellence. An authentic extra virgin olive oil should present a balance between notes. fruity, bitter and spicy.

Buying quality extra virgin olive oil is an investment in your health: it prevents cardiovascular diseases, Act like natural anti-inflammatory Thanks to oleocanthal, it protects against cell damage. To avoid fraud and mixtures with refined oils, it is recommended to purchase it directly from [source missing]. olive oil mills or specialized shopsbeing wary of unusually low prices and always keeping it in places fresh and dark.