Tunisian Extra Virgin Olive Oil

Other important elements are thesterols, especially Betasitosterol which inhibits the absorptionof cholesterol.

The nutritional superiority ofvirgin olive oil derives from the presence of minor components(polyphenols and tocopherols) and of aromatic components, , thatprotect the oil from oxidation and, moreover, give it adistinctive taste and flavour.

The composition of virgin oliveoil is more or less optimal for nutritional needs. It is rich inmonounsaturated (oleic acid 70-80%) easily absorbed; it plays afundamental role in the development of the central nervous systemof new born in particular, the composition of the fats in virginolive oil is similar to that of mother's milk. It is rich invitamins (A, B, B12, C, K, E) and it is perfect for cooking sinceit keeps this composition even at high temperatures.

Oils with acidity exceeding 3,3%are defined as lighting oils due to their organic faults. Theseoils are subjected to a refining process before they are readyfor consumption, consisting of deacidification and distillationwhich eliminate the distinctly negative aroma.

Is an oil composed of a blend ofrefined olive oil and virgin olive oil; its acidity should notexceed 1,5%.

Obtained by cold pressing isclassified according to the percentage of acidic oil content andother chemical characteristics (EEC Regulation / 6 September1991) as follows:

Virgin olive oil

Company has a 2.000 MT of stocking capacity and a plant which allows us to fill up to 18 MT per day.