The aroma and flavor characteristics of this extraordinary sensorial quality olive oil, smooth on the palate and harmonious in its fullness, make it an exception ingredient to enrich the whole genre of gastronomy and cuisine.
Extra Virgin Olive Oil
Extraction method: Continuous system by centrifugation with temperatures not exceeding 28ºC.
Nutritional declaration / 100g: Energy: 3545KJ / 864Kcal - Lipids: 99.95g, of which Saturated Fatty Acids: 14.41g - Carbohydrates: 0.50g, of which Sugars: 0.25g - Fiber: 0.10g - Proteins: 0.50g - Salt : 0.01g
Contains Vitamin K, E and natural antioxidants
Conditioning and Conservation: Store in a cool dry place away from light and heat. The creation of feet and turbidity are natural phenomena in olive oil
Color: greenish yellow or light yellow to green
Taste: sweet or slightly bitter
Aroma: fruity, characteristic
Usage: Usually to be served raw (as a seasoning) in salads or others, it can also be consumed heated in cooking (as an ingredient) and used for frying, as well as a preservative agent for olives, sausages and cheeses.