A-Z ingredients

Our Extra-Virgin Olive Oil (Spain) is golden yellow to greenish yellow and smells typical of the species of olives. It is probably the best-known oil and is subject to its own quality criteria, with extra virgin being the first grade. Extra virgin olive oil is made using a process called “first cold-pressed.” This means that the oil was extracted (“pressed”) from the olives without exceeding 81.9 °F. No heat or chemical additives are used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Organic Olive Oil contains mainly oleic acid as well as palmitic acid, palmitoleic acid and linoleic acid. Extra-Virgin Olive Oil (Edible) is full of monounsaturated fats that are good for heart health. It also contains vitamin E, vitamin K, and potent antioxidants. Extra-virgin olive oil has associations with a lower risk of heart disease and death in those with a high risk of developing cardiovascular disease. Extra Virgin Olive oil is a highly regarded ingredient for skin irritation, burns and baby care products. Serves well for sensitive skin. A historical ingredient used in a wide variety of herbal medicines. A powerful hydrator of the skin. Our Extra virgin olive oil Composition: Palmitic acid: 7,5-20 %, Palmitoleic acid: max 3,5 %, Oleic acid: 56-85 %, Linoleic acid: 3,5-20 %