Extra Virgin Olive Oil 'Vieiru'. Characteristics

Properties

It is a slightly sweet extra virgin olive oil with great balance between spicy and bitter. It is characterized by the fruity intensity what gives it a different organoleptic characteristics of the rest. Standing out banana, apple and freshly cut grass aromas making up a sweet fruity olive oil.

Colour is gold-yellow and perhaps greenish shades.

Our products do not undergo any alteration and the máximum temperatura is 25º C during all production process (cold-pressing), by which preserve all biological properties and aromas.

The physicochemical properties inform that is a dense olive oil with special fatty acid profile. There are high relations between satured and unsatured fatty acids, in turn, oleic and linoleic acids. The percentage of oleic acid is usually above 75%, what is a great difference between our extra virgin olive oil and the rest. Furthermore, it is remarkable its high stability to the rancidity and oxidation (2 years).

‘Manzanilla Cacereña’ olive adds to ‘VIEIRU’ extra characteristics to the palate. ‘Vieiru’ is very useful to eat raw in breakfast, seasoning for fried and lukewarm dishes, appetizers and salad dressing. It provides delicate aromas enhancing the natural flavour of the food.

HEALTH & Extra Virgin Olive Oil

Food with fatty acids, vitamins and natural antioxidants, being essential produc in the health food. It is the main ingredient to “Mediterranean Diet”, famous in all over the world as the best diet to the organism.

Extra Virgin Olive Oil has a lot of benefits to your health: