Olive Oil

The principal qualities are: - The Olive Oil is ideal for frying because it resists high temperatures and you can use it frequently. - The Olive Oil is an authentic Olive juice completely natural, which is without additives, preservatives and without refined process. Its beneficial for health and its nourishment is a gift from Nature. - The Olive Virgin Extra Oil is -without doubt- the most natural oil in the world, and is a protector and regulator of our health.  Scientific investigation confirms that the Olive Oil: - Reduces cholesterol. - Decreases the risk of heart attack. - Reduces the probabilities of arterial thrombosis. - Decreases gastric acid.- Offers a good action preventive against ulcer and gastritis.- Stimulates bile secretion, regulate the intestines. - Beneficial for the bones.  - Helps to prevent the effects of old age, especially well for the skin and the internal organs.   DEFINITIONThe juice of the Olive includes all the biological attributes including vitamins and antirust that are conserved.The main nutritional characteristic of Olive Oil is based on its high content of oleic acid. The relationship between this and the alphatocopherol (F Vitamin) make it have a nutritional effect on our diet.MANUFACTUREOlive juice collected in the optimum ripe moment and processed well, making a meticulous selection of fruit varieties (hojiblanca, arbequina and picual) always of the best quality. Its created by a continuous two phases system, which includes six alternative stages: washing, grinding, beating, extraction, and detachment by liquid phases and filtration.ORGANOLEPTIC DESCRIPTIONSThe sense characteristics reproduce olive fruit smell and taste. Such as the smell of a fruit at half intensity, apple, ripe olive, fluid tastes and balanced into the mouth, palate pleasant with imperceptible spicy tinge and light bitter.CULINARY USESeasoning essential for the Mediterranean diet, ideal for salads, mayonnaise, anointing bread, fish, meat and vegetables and for cooked dishes.PHISICAL-CHEMICAL CHARACTERISTICS-   Peroxide index 3.84 meq 02 / kg-   Acidity 0.4 - ac. Oleic-   K270 0.11-   Impurity 0.007-   Humidity 0.019MICROBIOLOGICAL CHARACTERISTICS-Salmonella/ Absence Shigella/ 25 gr.-Absence moulds/gr.-Absence Yeast/gr.VINEGARDefinitionIts a liquid suitable for the human consumption as the result of a double fermentation of alcohol and wine acid.ElaborationThis vinegar is made with generous wines from Jerez. Its preserved by traditional methods such as soleras and criaderas. The product has a very special taste.Organoleptic descriptionDeep mahogany colour due to this vinegar origin of preservation in wood, sweet smell and piercing. The tastes remember you of the generous wines of the origin.Culinary useSeasoning essential for all kind of meats, also in making sauces and salads.PHYSICAL- CHEMICAL CHARACTERISTICS -Total acidity 8?? (Acetic Acid)-Density 1018 g/cc-?? Alcoholic 0.4-Sulphurous 104 ppm  MICROBIOLOGICAL CHARACTERISTICSAerobic bacterium at 37?? C: Absence/ 100 mlTECNICAL CHARACTERISTICSGrape variety: 100- Pedro XimenezApproximates old age: More than 2 years.

The Olive Oil is an authentic Olive juice completely natural, which is without additives