It has been considered a superfood for years
A star product in our gastronomy due to its flavour, characteristics and the multitude of its benefits.
Extra Virgin Olive Oil is one of the main foods of the Mediterranean diet that has been used in different civilisations throughout history, as in the case of the Egyptian, Greek and Roman cultures. Giving different uses to this liquid gold: culinary, cosmetic and medicinal use.
At NacimientOliva we only sell Extra Virgin Olive Oil, which is classified as the highest quality oil. It is produced by mechanical procedures and by cold extraction, thus avoiding alterations in its elaboration and keeping the properties of the olives intact. In this way, we obtain from the olive juice the best extra virgin olive oil with excellent organoleptic properties and a high oleic acid content.
Our olive juices are distinguished by an intense flavour with a hint of bitterness and spiciness. Their fruity and fresh aromas remind us of nuances such as apple, fresh grass, almond, fig, wood and tomate. They also stand out for their nutritional yhealthy value, with adequate levels of polyphenols, acidity and peroxides.
There is a wide variety of olives, the most typical of which are the following: Picual, Royal Hojiblanca, Cornicabra, Arbequina, Empeltre, Lechín de Sevilla, Carrasqueña, Blanqueta. In other producing countries we also find other varieties such as: Koroneiki and Kalamata which belong to Greece, Frantoio to Italy, Galega to Portugal and Picholine to France.
100% olive juice obtained from the best raw material, packaged in edarkened containers and without contact with air to avoid oxidation and damage to the properties of our EVOO.
The main characteristics of the extra virgin olive oils are:
When is an oil said to be extra virgin? It is said that an oil is extra virgin because it is free of defects and it obtains the maximum distinction of quality, being called EVOO. All the processes are carried out under optimum conditions, starting with harvesting, transport to the mill, production and finally, storage.
In order to affirm that an olive oil is extra virgin, among other tests, tasting is carried out and the chemical compounds are checked by means of an analysis in which impurities, peroxides and the degree of acidity are examined.
Through the tasting, its characteristics are determined. The tasting is carried out by expert tasters who evaluate the aroma and flavour of the oil using glasses with a blue tint that prevent the taster from seeing the oil in order to have a more objective opinion when it comes to scoring and evaluating the characteristics of the oils.
There are different uses when buying traditional extra virgin olive oil. You can use it for all your gastronomy, recommending it both raw and cooked. For example, for bying your food at high temperatures, as the food is impregnated with all its flavour, tolerating these temperatures, or for dressing a salad, a delicious breakfast toast or a raw marinade.
Discover all the benefits of olive juice in a Mediterranean diet!
Consuming extra virgin olive oil is synonymous with health and healthy lifestyle. We list below the properties and the most beneficial aspects for your health:
Consume extra virgin olive oil, because… by taking care of yourself on the inside, your take care of yourself on the outside!
