Extra Virgin Olive Oil Refiller

Origin:

Our olive oil is produced from olives grown between Córdoba and Seville in Spain. The small-scale farmers in the local cooperatives are supported and receive a secure income.

Quality:

The oil meets the highest quality standard, "extra virgin," and undergoes sensory and chemical testing to guarantee the highest standards. It possesses a well-balanced combination of fruity, bitter, and peppery notes.

Application:

Besides its use in dressings, marinades, or as a dip for bread, olive oil is also suitable for other recipes or for preserving food. Its careful selection and processing make it a versatile companion in the kitchen.

Shelf life: See print

Storage: Store in a dry place, protected from sunlight and light.

Per 100 g:

• Energy 3,700 kJ / 900 kcal
• Fat 100 g
• of which saturated 15 g
• monounsaturated 79 g
• polyunsaturated 6 g
• Carbohydrates 0 g
• Protein 0 g
• Salt 0 g

Manufacturing and production processes:

After harvesting, the olives are transported to the oil mill within 24 hours to ensure freshness and quality. They are washed, inspected, and mechanically crushed. In the malaxer, the oil droplets are collected and then separated from the pulp by centrifugation.

Panel test:

The oil undergoes sensory testing to ensure it is free of defects and meets the quality criteria of "fruity," "bitter," and "spicy." The evaluation is carried out by experienced testers in accordance with EU Regulation 2568/91. The testing is conducted by a panel of at least eight to twelve testers.

Quality control:

In addition to sensory analysis, chemical analyses are carried out by our supplier in an accredited laboratory according to DIN EN ISO/IEC 17025. Storage is protected from light and under nitrogen to preserve quality.

Sustainability:

Supporting local cooperatives ensures a regular income for small farmers and promotes sustainable farming.