Definition: Organic olive Oil of superior category obtained directly from olives and only by means of the procedure mechanical.

It is the juice of the olive extracted on the first pressing in cold thus their characteristics of body, fruity flavour and green colour with golden reflections,
constitutes a dressing of luxury to the kitchen, both for hot dishes, as well as for its consumption in crude oil, as it enhances the flavor to all foods.

Very beneficial for the health.

  

Varieties: Arbequina (30%) Fruity, sweet, Picholine (35%) Fruity, green, Rojales (35%) Fruity bitter