Native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC. A widespread view exists that the first cultivation took place on the island of Crete. Read More

Olive Oil, extracted only through physical-mechanical processes, with no resource to any chemical agent, is one of the few oils that is eatable right out of extraction, without having to go through refinement, as long as it has the quality.

The word Olive Oil – Azeite, in Portuguese – comes from the Arab word azzail or az-zait, which in Hebraic is called zait and in Egyptian djôt or zoit, and who’s meaning is Olive Juice. The word Azeitona (olive) comes from the arab azzeitun. Read More

A low acidity is an indicator that all steps have been properly executed, from the olive trees in crop operations during the year that enabled healthy olives, the proper maturation and harvest the fruit, appropriate extraction and effective packing and shipping. Such is the case of Extra Virgin Olive Oil. Read More

Olive Oil oxidizes easily. The oxidation reaction in the forms of auto-oxidation or photo-oxidation depend on the greater or lesser exposure of the oil to air and light, initially forming compounds such as peroxides and hydroperoxides, of short duration, which will break yielding small chemical compounds and therefore volatiles which together constitute rancidity. These compounds absorb light with a wavelength of 270 nm. Read More

In order to spare you the boredom of a list of possible defects of Olive Oil, will only mention some, like the aforementioned rancid, fusty, the dregs, mold and winey resulting from fermentation or fungal contamination of the fruits or particles thereof. The olives consist largely of fermentable materials, with large microbial and and enzyme loads, where they have minimal conditions for such, shall initiate the fermentation, putrefaction followed, leading to the emergence of serious defects of smell and taste. Read More

Of course, if these are phenomena or degradation reactions, the Quality of Olive Oil will be evaluated based on the following criteria:

• Acidity or degree of acidity, expressed as a percentage of oleic acid;
• Peroxide, expressed in milliequivalents of oxygen per kg of Olive Oil;
• the ultraviolet absorbence in the range of wavelengths of 232 and 270 nanometers;
• Sensory analysis expressed as medians of fruity and defects.

Sensory analysis, the proof, is done by a group of selected and trained panelists, the panel that separates the good from the bad, ie the Quality Olive Oil from  those that have defects. Read More

When it comes to the extraction of oil, you get the Virgin Olive Oil that, depending on the state of the olives that gave origin and especially the time that has elapsed between harvest and extraction, will have distinct qualities that divide them in their commercial types, those who we can find for sale. Read More

A Virgin Olive Oil is any oil obtained from the fruit of the olive tree, the olive solely by mechanical or other physical means, so as not to alter its constitution and which have not undergone any operation beyond the washing, decantation, centrifugation and filtration. Excluded is the Olive Oil obtained using solvents, with adjuvants of chemical or biochemical action or re-esterification processes and of any mixture with oils of other kinds. Read More

The best olive oil! With free acidity, expressed as oleic acid, of not more than 0.8% and "zero defects" in the sensory test, making this the healthiest Olive Oil and that best preserves the qualities of aroma and flavor with which Nature has endowed him. To achieve these characteristics, the olives must be healthy, wholesome and fresh at the time of extraction.

Extra Virgin Olive Oil is pure fresh olive juice!

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Virgin Olive Oil has a free acidity, expressed as oleic acid, of not more than 2.0%, alowing slight defects in proof. Read More

Olive Oils that do not meet any of the quality criteria are considered “Azeite (Olive Oil) Lampante (name that has to do with its use for the lamps) that will be refined (neutralized with a base, bleached or whitened and deodorized). From refining results an Olive Oil with a free acidity, expressed as oleic acid, of not more than 0.3%. Read More

DOP stands for “Denominação de Origem Protegida” (Protected Designation of Origin) which was found to be, administratively, more convenient to protect the National Virgin Olive Oil by its origin and simultaneously valueyng them qualitatively and commercially. Read More

Generically known as "Bio Olive Oils", this is Virgin Olive Oil resulting from olive groves in organic farming scheme in which, in addition to evaluating the quality parameters, evaluation is also conducted on residues of pesticides and chemical fertilizers. Read More

Farm Olive Oil,is considered under the European regulations, as an agricultural product in which all operations from cultivation of raw materials, in this case olive groves, olive trees and olives, to packaging and shipping of the final product , olive oil, are made on a single farm. Read More

These are the Olive Oils extracted from olives only of a single variety. Read More

From the process of extraction of oil, results a solid matter, the olive-containing residual oil which was not possible to extract by physical or mechanical processes. This oil is extracted in most cases by solvent (hexane), the same one used in the extraction of oil from seeds and it is considered crude olive oil pomace. Read More

The color of the Olive Oil depends solely on the maturation stage of olives (for this purpose we must say that all the olives are black, if you let them fully mature). When green, the predominant pigments are chlorophyll and, the more the olives mature, more chlorophylls are being replaced by carotenes and xanthophylls. Read More

Extra Virgin Olive Oil is the healthiest fat since the only fat is extracted from fresh fruits. And healthy is basically on four factors:

• the balance between saturated fatty acids, monounsaturated and polyunsaturated suggests Extra Virgin Olive Oil of the ideal fat criteria of the World Health Organization;
• the presence inExtra Virgin Olive Oil of essential fatty acids at levels close to those found in breastmilk;
• the elevated levels of fat soluble vitamins: A, D, E, and K;
• Extra Virgin Olive Oil’shigh composition of natural antioxidants as tocopherols and, especially, polyphenols.

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The expansion of Olive Oil consumption we are experiencing, either in producing countries, either, in those in which Olive Oil wasn’t used until a few years ago or only consumed as medicine, has to do essentially with dietary qualities and perhaps with the added value that the so called-in-antiquity "liquid gold", can contribute to cooking and gastronomy. Read More

The cultivation of olive trees provided wood for carpentry and wood for burning, fruits that were cured in brine and oils used as fuel for lighting, lubricants, perfumes and ointments for the body. In Ancient History:

• Olive Oil, rich food, was the only way that the ancients had to give light upon and the Greeks anointed the body after bathing with it and it kept muscles flexible at the gym.
• It was the main fuel used in burning bodies on the funeral pyres and then poured on the ashes, to perfume them.
• Beauty creams were made from clay powder mixed with Olive Oil.
• Regular massages to the scalp with a mixture of Olive Oil, egg yolk, lemon juice and beer where used to strenghten hair.

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Traditionally made in the mill but we can experience it in our homes. You have never heard of it? It is mixture of toasted bread with Extra Virgin Olive Oil and salt or yellow sugar, but that can be enriched with crushed tomatoes, garlic and ham. Read More

Start by cutting an orange into slices and season them with fleur de sel, very little chopped garlic, any aromatic herb and little Extra Virgin Olive Oil and there you have it, a nice entry and easy to prepare. And why not also try a dessert with orange, honey and some Extra Virgin Olive Oil, with or without cinnamon? Surprise your friends and your family! Read More

Over time, and especially with exposure to light and elevated temperatures, the Olive Oils in the presence of air, will oxidize and eventually become rancid. This is why one should keep the Olive Oils free of odors, protected from light and the least possible in contact with air. For example, place them in dark bottles, never on colorless bottles and especialy jugs. Read More

The package should be dark and well sealed to avoid air, heat and light exposure. Prolonged exposure to light, heat or air may cause rancidity, oxidation and deterioration in the quality of the olive oil. Read More

The Bag in Box (BiB) is in our opinion, the perfect package for olive oil. The olive oil is kept in vacuum-sealed bag and thus protected from air exposure each time the airtight tap is opened, something inevitable in conventional packages! Since the BiB is also lightproof, the olive oil will preserve its full original qualities from the first drop to the last!
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When cooking with what is possibly the world's best fat you are considerably improving food quality in taste and health. Read More