THE ONLY OIL OBTAINED WITH NO CHEMICAL OPERATIONS
AND NO KIND OF ADDITIVES IS KNOWN AT THE MARKET AS:

VIRGIN OLIVE OIL OR EXTRA VIRGIN OIL

Virgin/extra olive oils are the only vegetable natural oils that can be consumed in an untreated state, preserving entirely their vitamins, their own fatty acids and other components with a great dietetic importance.

Virgin/extra natural olive oils are those that have been produced exclusively by mechanical or physical procedures that don´t produce any alteration in the oil, with the only treatments of washing and grinding of the olive in a mill, its decanting process, the pressing or centrifugal process of the obtained dough and the final filter. It is a natural product that preserves its taste, the scents and vitamins of the fruit and contains the personality belonging to the region where it comes from. As it is said ordinarily THERE IS NO CHEMISTRY for the obtaining of this kind of oil. And it doesn´t carry any mixture of other oils.

Logically, all the olives that enter an oil mill are not equal. An olive that is just picked up and is carefully transported is not the same as an olive that has been picked up several days ago and that has started to ferment, with rots, etc., the different olive qualities give as a result different virgin olive oils´ qualities. It is also influential how the fruit is elaborated in the oil mill; because, even though we use the best olives, if the oil mill master is not careful he will obtain bad virgin olive oils. It is as if we made an orange juice: it is not the same a juice prepared with just picked oranges as another one prepared with oranges picked a week ago and that have been piled up. Both are juices, but with a different quality.

For this reason, the best olives and their perfect elaboration produce the EXTRA VIRGIN NATURAL OLIVE OIL (acidity under 1º). It is the best. Costumers should search among this quality in order to choose the taste they prefer, not entering into depths about its higher or smaller level of acidity, because it is good enough in itself, it is the best. Then, we find the VIRGIN NATURAL OLIVE OIL (maximum acidity 2º), which has a little less quality than the EXTRA one, and this is valued in the tasting and testing panels. But it continues being a high quality oil although subjectively it doesn´t reach the punctuation in order to be considered as Extra. Then, we find the ORDINARY VIRGIN OLIVE OIL, with a maximum acidity of 3º. Although it is chemically acceptable, its colour, taste and scent are accented, so it isn´t packed as such, but is employed to balance the refined lampant´s faintness or refined olive oil. This mixture (refined olive oil + ordinary virgin olive oil) is the OLIVE OIL which tries to resemble the VIRGIN OLIVE OIL, although it never gets it because both components are inferior in nutritive conditions because of the losses caused by therefinement process. And finally, within the virgin oils, we fin the LAMPANT one, which is a defective oil for many reasons: defective raw material, bad elaboration, etc. But despite this, all these types, even the faulty one, are only obtained by exclusively mechanical or physical procedures that don´t produce any change in the raw material and its elaboration.

BENEFITS FOR YOUR HEALTH

This juice, because of its obtaining procedure, preserves all its natural organoleptical and chemical features, such as its colour, taste and natural scents provided by this land, the variety of the fruit and the climatic factors. Its qualities are irreproachable and remarkable, and its "NATURAL" ACIDITY is not over 1º (it can never be compared the "OLIVE OIL" acidity with the "EXTRA VIRGIN OLIVE OIL"´s one; they are different –one is artificial, and the other is natural). These natural virgin oils are distinguised by their excellent culinary conditions, providing unique and inimitable tastes in those foods which are in a natural state, such as salads, seasonings or dressings; this kind of oil expands when heated, it goes into the fried foods very little and its qualities aren´t lost with its heating, so it loses its substance in less quantity and can be used many more times than the refined oils can, and so it compensates its higher price; it is ideal to be employed for cooked dishes, providing the right essence of juiciness to stews and cooked dishes. It also improves tastes.

The consumption of olive oil, with its quality of NATURAL VIRGIN/EXTRA provides a great amount of advantages for our health, to such an extent that it has turned into the healthiest vegetal fat for human beings, and constantly more and more scientists, doctors, research workers, etc... recommend it.
It contains a high rate of monounsaturated fats which produce a fall of cholesterol blood contents when olive oil is usually consumed.

It contains a high rate of vitamin E, the main antirust substance existing in nature (the olive oil is one of the few products that contain it in a natural state).
High content of vitamins A, D, E and K.

According to diverse researches:

• Its daily consumption reduces the risk of cardiovascular diseases.
• It prevents from coronary and liver diseases.
• It prevents from the arteriosclerosis and its risks.
• It improves the liver and pancreas processes.
• It improves the hepatobiliar and intestinal levels.
• It produces a protective and stimulating effect of the epidermis.
• It improves the metabolic functions of the endocrine system.
• It improves the calcium absorption at the osseous system.
• It is an efficient cure to prevent the breast cancer.
• At a pancreatic level, it helps for a better absorption of calcium, phosphorus, magnesio, iron and zinc.
• It diminishes blood pressure.
• It diminishes the sensibility to insulin by diabetic patients.
• For its antirust features, it prevents the cells´ ageing.
• It reduces the inflammation in all the allergic processes and autoinmune diseases such as the rheumatoid arthritis.