Ingredients in OO
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Olive Oil
Ingredients in OO
Extra virgin olive oil is a liquid fat obtained from olives, produced by pressing whole olive fruits.
Olive Oil contains both refined olive oil and virgin or extra virgin olive oil.
Classification of OOs
Olive oils are classified through physicochemical analysis and tasting/sensory analysis, conducted by an official panel consisting of 8 to 12 experts.
The classification of an olive oil is defined by quality characteristics (dynamic parameters that evolve over time, which include, among others, sensory analysis and acidity levels) and purity characteristics (which include, among others, the composition of fatty acids and sterols) that are defined in EU Regulation 2022/2104*. Based on the various results and subsequent modifications, the oil is classified as:
Physicochemical Analysis:
Physicochemical tests are conducted based on internationally standardized methods, regulated by EU Regulation and the IOC* (International Olive Council, COI by its Spanish acronym). To carry them out, laboratory materials, reagents, equipment, and qualified personnel are required, which allow for the quantification of the different quality and purity parameters (acidity, peroxide index, fatty acid composition, sterols, etc.).
Tasting:
Similar to physicochemical tests, the organoleptic evaluation of virgin olive oils (tasting) is performed based on an international method* where the levels of positive attributes (fruity, pungent, and bitter) and defects of the sample are measured. In the sensory analysis, both defects and positive attributes of fruitiness are determined.
*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.
EVOO, VO, Lampante Olive Oil, Refined OO
Virgin olive oils are oils obtained from the fruit of the olive tree solely by mechanical procedures or other physical means under conditions, especially thermal, that do not cause alteration of the oil, and have not undergone any treatment other than washing, milling, decantation, centrifugation, and filtration. Within this category, extra virgin olive oil is that which meets the quality and purity requirements stipulated in the Regulation*, and, additionally, does not present any type of organoleptic defect. Extra virgin olive oil is of higher quality than virgin olive oil. Although the purity parameters adhere to the same standards, the main difference lies in the organoleptic analysis and some physicochemical parameters: virgin olive oil will be classified as extra virgin if it does not present any defects, while virgin olive oil allows for a moderate level of defects, up to 3.5. Within this category, virgin olive oil is the second-highest quality oil, behind extra virgin. There are some differences in terms of quality characteristics, but the purity characteristics are the same. The main difference lies in 1) the organoleptic analysis, as extra virgin olive oil lacks defects, while virgin olive oil may have a slight defect, and 2) free acidity, ≤ 0.80% for extra virgin olive oil and ≤ 2.0% for virgin olive oil.
Lampante olive oil is a virgin olive oil that comes from lower-quality olives, resulting in an oil of inferior quality compared to virgin and extra virgin. This type of oil presents organoleptic defects and physicochemical characteristics with values associated with this category (for example, acidity exceeding 2%). Because of this, it cannot be marketed in the retail market as it requires a transformation process (refining) to remove its high acidity and/or sensory defects. Lampante olive oil is not suitable for human consumption before the refining process (just like the rest of refined oil: corn oil, sunflower oil, soybean oil, canola oil etc.).
Refined olive oil is the product obtained from subjecting lampante olive oil to a refining process. The refining process allows the reduction of acidity and the removal of organoleptic defects from lampante oil, transforming it into a commercially valuable product suitable for human consumption. This type of oil, when mixed with virgin or extra virgin olive oil, is what we find in supermarkets under the name “”olive oil””, without the appellations of “”virgin”” or “”extra virgin””. Companies often use adjectives such as “”mild/light””, or “”extra light””, with the main difference lying in the percentage of virgin or extra virgin oil used in the blend:
*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.
Refined OO: What does the refining process involve? What are the health implications of its consumption?
The refining process consists of a series of steps or treatments to turn lampante olive oil into edible refined olive oil. The main purposes of these processes are:
– Removing free fatty acids;
– Eleminating gums, such as lecithins, phospholipids, and metals, which can give the oil an undesirable appearance; and
– Stripping the oil with steam at high temperatures to remove any remaining unpleasant odors and flavors still present in the oil.
All steps are carefully monitored, and both intermediates and final products are rigorously checked for quality and compliance with legislation.
Uses of OO: Cooking and Cosmetic
Olive oil is an ideal choice for cooking due to its versatility. Pure and extra light tasting olive oils can be used for frying, as their smoke points are higher than that of extra virgin olive oil. Extra virgin olive oil, on the other hand, is a great choice for medium-low heat cooking and no-cook recipes. Moreover, because olive oil is rich in tocopherols (vitamin E), it is also used as an ingredient in cosmetic products in many parts of the world.
Taste: Positive attributes and factors that influence taste
Extra virgin olive oils are characterized by fresh herb, vegetable, and fruit aromas, with a range of profiles from delicate to complex. Fruitiness, bitterness, and pungency are considered positive attributes of extra virgin olive oil. It is important that these intensities are balanced to create a harmonious extra virgin olive oil blend. The typical bitter and pungent flavor of extra virgin olive oils is due to the presence of phenolic compounds. In addition to contributing to its characteristic flavor, phenolic compounds prevent oxidation and, most importantly, from a nutritional and functional point of view, are associated with numerous health benefits.
The fruitiness of extra virgin olive oil is determined by volatile compounds (mainly aldehydes, ketones, esters, etc.), which are the result of metabolic pathways. These pathways are influenced by several factors, including the cultivar, geographic origin, and climate. Good agricultural practices play a crucial role in maintaining and developing the fruitiness of extra virgin olive oil. Milling, along with the choice of temperature and timing, is also critical, particularly during the malaxing process.
Smoke Points
The smoke point of an oil is the temperature at which it begins to degrade from excessive heat, producing smoke that becomes visible to the naked eye.
Olive varieties, nutritional and flavor characteristics, where they are sourced from
In Spain, there are more than 260 varieties of olives. Out of the total oil production, 85% comes from just 8 varieties: Picual, Arbequina, Hojiblanca, Cornicabra, Picudo, Manzanilla, Cacereña, and Lechín.
The characteristics of the most common ones are:
In Italy, there are also over 300 different olive varieties. Some of the most common are:
What is unfiltered OO?
Once the oil has been extracted in the mills and stored, it is decanted to remove moisture and impurities. However, decanting does not completely eliminate moisture and impurities. Therefore, a filtration process using clays or cellulose is employed to remove these impurities and moisture before bottling. Unfiltered olive oil refers to oil that has not undergone this filtration stage.
What is cold-pressed OO?
Cold pressed means that during the process of extracting oil from the olive in the mills, the temperature is controlled at various stages and never exceeds 80°F. It is verifiable as long as the oil comes from a mill with consistent temperature control and certified control records. It enhances the final product’s quality because, if the extraction occurs at higher temperatures, the oil loses aromas (volatile compounds) and its organoleptic characteristics will be inferior to oil cold-extracted oil.
Cold-extracted oil is of higher quality. However, the yield is lower, as less oil is obtained per kilogram of olives than if the extraction is done at higher temperatures. This process is already common. There is a general awareness among producers to prioritize quality, and generally, they perform cold extraction. Regarding the terminology, both “”cold extracted”” and “”cold pressed”” are used interchangeably, with the latter referring to the use of a press by the mill. However, today there are very few mills with presses. All Deoleo extra virgin olive oils are cold-pressed or cold-extracted. When the olives arrive at the mill, the expected quality of the oil they will yield is assessed. The cold-pressing process is only used for Extra Virgin oils to maintain their quality, even though this results in a lower yield of raw material. Therefore, it is unlikely to find a refined oil that is cold-pressed, as this technique is not cost-effective. However, it is possible to find a virgin oil that was cold-pressed (originally expected to be extra virgin), but may have suffered damage or defects at a point during the process, and therefore, does not meet the extra virgin standards.
What is an organic (BIO) OO? What are the benefits of an organic OO compared to a non-organic OO?
Organic olive oil comes from organic farming, which aims to produce virgin olive oils and extra virgin olive oil without using chemical products (fertilizers, herbicides, or pesticides: excluding some products for which its use is approved), thus helping to protect natural resources and biodiversity.
The organic products are certified under specific organic regulations which guarantee that all requirements are complied throughout all the steps in supply chain production. The organic logo is included on the labels of these products.
What is sustainably produced OO? What are the benefits of a sustainably produced OO compared to others?
Sustainable production refers to developing practices to meet the needs of the present generation through the consumption of natural resources without compromising their availability for future generations. For example, logging can be considered a sustainable activity as long as reforestation is ensured. Similarly, olive trees can be cultivated to produce oil every year, as long as logical and balanced practices are followed, allowing the use of fertilizers and phytosanitary products only when necessary, and ensuring the maintenance of resources and biodiversity.
Traditional olive groves are currently endangered due to the advancement and expansion of mechanized or industrialized farming. Which, while it may improve profitability in the sector, does not contribute to preserving traditional and sustainable production. Certification by Intertek guarantees that Deoleo products classified as sustainable meet the basic pillars and criteria of sustainability, viewed from a social, economic, environmental, and quality perspective. There are other sustainable products, but they do not necessarily follow the same criteria as the United Nations Sustainable Development Goals (SDGs). However, it is expected that more products will emerge in the future, and a standard will likely be established for all products seeking sustainability certification.
What is a Smoke Point?
The smoke point of an oil is the temperature at which it begins to degrade from excessive heat, producing smoke that becomes visible to the naked eye.
What is Oxidative Stability?
When cooking oil is exposed to heat, light, and oxygen, it can oxidize. Oxidized oils can produce harmful compounds and toxic by-products, especially if the oxidation is highly advanced, and can make your food taste rancid and unpleasant. The more an oil can resist reacting with oxygen and breaking down, the better it is for cooking. This quality is measured as oxidative stability, which many oil experts consider the best predictor of how an oil performs during cooking. Olive oil’s oxidative stability is higher compared to other vegetable oils, and this is due to:
Can I cook with olive oil?
Yes, olive oil is great for cooking almost anything, and it can even make the food cooked in it healthier! Refined olive oils have a high smoke point, making them suitable for high-temperature cooking, including frying, baking, and grilling. In contrast, extra virgin olive oil has a lower smoke point, making it ideal for medium-low heat cooking and no-cook recipes. Due to their oxidative stability, both olive oil and extra virgin olive oil are recommended for cooking.
Olive Oil pH: What should be the pH of olive oil? How does it change over time?
Olive oils are weakly acids. For an olive oil we do not speak of pH but of free acidity. Free acidity measures the percentage of free fatty acids, expressed as oleic acid, the main fatty acid in olive oils. Free acidity in extra virgin olive oil must to be lower than 0.80%, and between 0.80 and 2.0% in virgin olive oil. The fat molecules in olive oil are essentially composed of three fatty acids joined by one glycerol molecule, which is why they are called triglycerides. If olives are damaged (due to insect attacks, injuries during harvesting and transportation or handling), lipase enzymes can be released and remove the glycerol bond, releasing the free fatty acids. Thus, free acidity is proposed as an index of fruit quality before milling.
What is the difference between harvest date, bottling date and best before date?
Harvest date: The date when the olives were picked to be milled. In Mediterranean countries, olives are generally harvested between November and January. As a result, the harvest date is expressed across two years (e.g., 2024/2025). Bottling date: The date when the blend of olive oil is bottled and packaged, making it ready for market distribution. Best before date: The recommended date by which to consume the oil. After this date the olive oil may lose its sensory chracteristics. So, we are not speaking of an expiration date but of a suggestion, because the oil does not become dangerous for human health if consumed, but it could have lost its positive attributes.
Production
How OO is produced
Blending Process
At Deoleo, blending is an important process that produces a reliable flavor profile and the quality consumers expect. We have a global sensory map that is used to assess the taste preferences and profiles of olive oil consumers around the world. Master blenders create blends to achieve different olive oil combinations for different tastes and palates. Our quality team travels the globe in search of the perfect oils to achieve the required flavor. So, why not source from just one country? Blending olive oils from multiple origins ensures that we can balance the enhanced flavors to form a more consistent taste. Our master blenders taste the different oils and quickly identify—and reject—those that may contain defects, such as a rancid smell or musty taste. They then analyze and determine the distinctive flavor profile of each.
Using the selected oils, the master blenders create the envisioned blends, working meticulously and testing various combinations. It is an intense process to achieve the perfect combination, until they hit the mark. Each blend must be unanimously approved by all the master blenders. A panel of eight people ensures that the oil truly matches this sensory profile. Once approved by all blenders, the blend is produced and bottled.
Health
Health Benefits of OO
Free of trans fats, the most harmful type of fat, which increases cardiovascular risk.
Low in saturated fats, which increase “”bad”” LDL cholesterol in the blood.
High in monounsaturated fats (mainly oleic acid, a monounsaturated fatty acid), which help reduce “”bad”” LDL cholesterol and increase “”good”” HDL cholesterol, making them most suitable for preventing cardiovascular diseases.
Contains polyunsaturated fats, including omega-3 and omega-6, essential for our body.
Extra virgin and virgin olive oils contain polyphenols, natural components that influence their organoleptic characteristics, affecting their pungency and flavor. Polyphenols have antioxidant and anti-inflammatory properties. The greatest benefit associated with these compounds is their potent antioxidant capacity, protecting our cells by combating oxidation and delaying aging.
High content of vitamin E, an antioxidant that helps maintain the immune system.
Does OO lose its health benefits when heated?
The fatty acid composition of olive oil, which is rich in monounsaturated fatty acids, contributes significantly to its health benefits. This beneficial composition remains stable when heated during normal cooking practices, whether at home or in a restaurant. However, prolonged heating at high temperatures can accelerate oxidation processes, which may degrade vitamins and fatty acids. This is why it is recommended not to use olive oil for extended periods at temperatures above its smoke point.
Health Benefits of EVOO vs. Regular OO
While many believe that only extra virgin olive oil (EVOO) is rich in Mediterranean goodness, both EVOO and regular olive oils (a blend of refined olive oil, virgin or extra virgin olive oil) offer numerous health benefits. Both contain high oleic acid (omega-9), appropriate amounts of linoleic acid (omega-6) and alpha-linolenic acid (omega-3), and limited saturated fatty acids, contributing to heart health. While EVOO contains higher levels of antioxidants compared to regular olive oil, both are rich in phenolic compounds and tocopherols (vitamin E), known for fighting cardiovascular diseases, reducing oxidative stress and improving overall well-being. Monounsaturated fatty acids: olive oil’s main fatty acid, oleic acid (omega-9), is associated with reducing risk factors of various diseases such as hypercholesterolemia and hypertension, both of which contribute to heart disease risk.
Health benefits of OO vs Seed oils
“Olive oil is healthier than seed oils in general due to its composition of fatty acids, presenting a low content of saturated fats and high content of monounsaturated fats (primarily oleic acid). Additionally, extra virgin and virgin olive oils are rich in natural antioxidants (polyphenols) that contribute to the protection of blood lipids against oxidative damage.
Fatty acids are classified as:
Origin
Single origin vs. multi-origin
Having a multi-origin product allows for the maintenance of quality standards and flavor profiles over time, avoiding dependence on the yield, flavor, and varieties of a single country, which can vary in quality and flavor from year to year. Just like any other fruit, olives are grown in nature and impacted by weather and pests. Relying on a single crop would lead to inconsistencies in quality and flavor outcomes. Multi-origin blends are an excellent choice, as they combine the best from each country to ensure quality, consistency, and balanced flavor.
There are differences between oils from different origins because, in addition to being different varieties with unique physicochemical and organoleptic characteristics, factors like latitude and annual climate conditions also play a role. No one oil is inherently better than another. It’s about understanding what each region or country will produce in a given season and matching those oils to consumer preferences in the destination market. For instance, in the Northern Hemisphere harvest season is between October and January, so importing oils from Southern Hemisphere countries (Argentina, Peru, Chile, etc.) allows Deoleo to source fresh, first-harvest oil in March, April, May, and June. In this way it is possible to bottle recently harvested and milled olive oil twice a year.
There’s nothing inherently wrong with blending olive oils from different countries, which is done to maintain a consistent flavor profile and price point. In fact, there’s no guarantee that a bottle of oil that comes from a single country will be any better than a multi-country blend. Like blends in the wine industry, olive oil blends are created to achieve desired and even award-winning flavor profiles.
Source: NAOOA – A Consumer’s Guide to Olive Oil (June 2024)
Authenticity
How does Deoleo assess the authenticity of their olive oils?
At Deoleo, we use 12 mandatory analytical methods to assess olive oil authenticity:
– Free acidity, peroxide value, UV absorption, ethyl esters, and sensory analysis are considered Quality Parameters and are essential for classifying our olive oils.
– Fatty acid composition, sterols and triterpenes dialcohols, Δ ECN42, stigmastadiene, waxes, and 2-glyceryl monopalmitate are identified as Purity Parameters used to assess the authenticity of our olive oils.
Blending vs. Mixing
Blending olive oils from multiple origins still produces 100% olive oil in the end. Blending crops from different countries helps maintain quality and flavor for consumption. Mixing,, on the other hand, means introducing other oils to olive oil, making it simply not 100% olive oil. This would be noted on the ingredient list on the label.
Is the “Fridge Test” reliable to check the authenticity of an OO?
There is no home test to verify olive oil authenticity, as many oils and fats can solidify in the refrigerator, a phenomenon influenced by their fatty acid compositions. Fatty acids in olive oil are bound to glycerol molecules, forming triglycerides. The freezing point of these triglycerides varies depending on the composition of fatty acids. The primary fatty acids found in olive oil include oleic, palmitic, linoleic, and stearic acids, each with its own freezing temperature ranging from approximately 68°F to below 32°F. For example, the most common triglyceride in olive oil, composed of three oleic acids, freezes at 41.9°F.
No olive oil regulation worlwide includes this type of test for olive oil authenticity.
Does the FDA regulate the content of bottles of olive oil?
The FDA requires that all ingredients are included on the label of olive oils. Products with less than 100% olive oil are required to have a name to reflect that, such as “sunflower oil and olive oil”.
Allergies
Peanut Allergies
We can confirm that our olive oils are free from peanuts, almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, and macadamia nuts. There are no substances in our oils that would be considered as allergens for those with peanut and tree nut allergies. Suggested: “Our oils contain no substances that are considered allergens for individuals with peanut or tree nut allergies.”
Link to Deoleo’s Allergen Statement
Quality
Does color determine the quality of an olive oil?
The color of olive oil depends solely on the ripeness of the olives: green olives, rich in chlorophyll, produce green oils, while ripe olives, which lack chlorophyll, yield yellow oils. The color of an olive oil changes over time.
Does flavor flavor determine the quality of an olive oil?
Flavor does not determine quality; sensory analysis does. There are many oils with different organoleptic characteristics — some delicate and sweet, others fruity, and some bitter and spicy.
Is EVOO superior quality?
Extra Virgin Olive Oil (EVOO) is of higher quality. Within this category, EVOO must meet the quality and purity standards stipulated in the Regulation* and must not exhibit any organoleptic defects. While the purity parameters are consistent, the main difference between extra virgin olive oil and virgin olive oil lies in the organoleptic analysis and some physicochemical parameters. EVOO is classified as such if it has no defects, whereas virgin olive oil can contain a moderate level of defects.
*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.
What material should olive oil be stored in? Glass or plastic?
According to the NAOOA consumer guide, bottle material does not indicate olive oil quality or authenticity and is instead a matter of personal preference.
Glass is a good material. Plastic is a good material as well if it has these characteristics: 1) it offers a high barrier to moisture and oxygen, which allows us to maintain the properties of our products until the end of their shelf life; 2) it has a high resistance to chemical treatments; and 3) it is a ductile material with high mechanical strength.
Storage
How to store OO?
There are three factors that accelerate the oxidation of olive oil: oxygen, temperature, and light. Therefore, olive oil should be bottled with minimal headspace, or the oxygen in the headspace should be removed. It should be stored away from heat and light sources. The recommended storage conditions are a cool (55-68 ºF), dark place. Once opened, it should be consumed as quickly as possible.
What is the shelf life of olive oil?
Olive oil has a best before date, not an expiration date. An expiration date indicates when a product is no longer edible because it could pose health risks. If the expiration date has passed, the product should not be consumed. The best before date indicates that the product no longer offers the full quality it should. It might have lost some of its qualities or may not be entirely satisfactory.
In the case of olive oil, a best before date is set by the manufacturer to ensure that during that period the oil maintains all the physicochemical and organoleptic properties corresponding to the category declared on the product label. Olive oil does not expire and is always edible. However, as a product that evolves unfavorably over time, its taste and properties may be affected. In conclusion, consuming olive oil that has been stored for a long time will never harm the consumer’s health, but it can indeed lose the flavors and aromas that characterize it.
Deoleo’s quality commitment ensures that the bottled olive oil meets the standards stated on the label (extra virgin, virgin, etc.) until the best before date, provided that the storage conditions specified on the label are adhered to. For virgin olive oils, the variety does influence the best before date. Some varieties have lower resistance to oxidation (becoming rancid) and lose their qualities more quickly than others. Varieties with higher content of polyphenols and vitamin E (both antioxidants), such as the Picual variety, retain their properties better.
Additionally, filtration of extra virgin olive oil also makes a difference. The presence of moisture and impurities accelerates the oxidation of the product; therefore, an unfiltered extra virgin olive oil will retain its qualities for a shorter period compared to the same oil that has been filtered. Therefore, to establish the best before date, studies on shelf life need to be conducted, considering factors such as, olive oil variety, type of packaging, storage conditions (temperature and exposure to light), and whether oxygen has been removed from head space.
Rancid OO: How to detect rancidity?
Olive oil enhances flavors and makes your favorite recipes even more delicious, unless of course, it’s rancid. Rancidity occurs when there’s a breakdown of fatty acids in the oil due to oxidation. Different environmental factors can accelerate oxidation, such as exposure to air, UV light and warm temperatures. Here are some tips to avoid rancid olive oil:
At the store: It can be difficult to tell if a bottle of olive oil on the grocery store shelf is rancid without opening the cap and smelling it. Colored olive oil bottles are good, as their tint helps block light. An indicator of rancidity is oils in clear bottles that have turned brown. These have likely been sitting on the shelf for a long time. Before you make your purchase, be sure to check the “best before” date on the bottle and select one with enough time for you to consume it.
At home: How can you tell if the oil is rancid? The first step is to sniff your olive oil after purchase. A good EVOO will have a fruit or vegetable scent, with hints of olive and perhaps even a grassy aroma. It will smell fresh and clean. Rancid olive oil, however, retains a waxy smell, resembling a crayon, putty, or even old walnuts.
The next step in identifying rancid oil is tasting it. You should always taste your olive oil before using it to cook or add flavor to a dish. Rancid oil will taste stale and fatty. It may also appear brown when you first pour it.
Does rancid olive oil pose any health risks?
While consuming rancid oil is not harmful to your health, it does not provide the same health benefits as quality EVOO. Oxidation naturally occurs in the body, and the antioxidants found in EVOO help protect against certain diseases and even aging. Rancid olive oil, however, contains few antioxidants, as they are depleted through the oxidation process.
Sustainability
What are Deoleo’s sustainability practices?
Our sustainability purpose, “Caring For What Cares For You”, drives us to bring the benefits of the Mediterranean diet to the entire world, while ensuring that sustainability underpins all our actions. We achieve this through our four pillars: Growing Together, Blending with Love, Caring for You, and Responsible Business.
Growing Together: We work hand in hand with farmers to ensure that we protect their livelihoods as well as the lands that produce our olives, fostering sustainable practices related with social and farming practices (use of water, waste, energy, etc.)
Blending With Love involves continuously improving olive oil quality while strengthening our commitment to protecting the environment in our operations. We do this through responsible resource management, measuring and reducing our carbon footprint, rethinking packaging and collaborating with our suppliers to help them improve their environmental performance.
Caring For You, our third pillar, leads us to advocate through our brands (such as Bertolli, Carapelli and Carbonell) about the benefits and uses of olive oil worldwide and care about our Deoleo employees (by improving job satisfaction in every way possible: schedules, work conditions, training, career development, diversity and inclusiveness, etc.).
Responsible Business practices are essential. We practice responsible and inclusive governance, promote corporate ethics and transparency, and fight against corruption and improper practices through our anti-corruption policies and our Codes of Ethics for both internal operations and suppliers.
What does “Zero Waste” mean?
Zero Waste means that at least 90% of the waste generated in a factory is diverted from landfills. Instead, this waste is recovered, giving it a second life. This approach significantly reduces the environmental impact by minimizing the amount of waste that is discarded and promoting the circular economy.
What does R-PET mean?
Polyethylene terephthalate (PET) is a thermoplastic resin suitable for food contact, making it ideal for producing bottles that preserve the quality of our oil. Specifically, R-PET refers to Recycled PET.
Price
Why did the olive oil prices increase?
The recent surge in olive oil prices is primarily due to two consecutive poor harvests, resulting in unprecedented price levels and tension in the olive oil market. These bad harvests, caused by unfavorable weather conditions, notably high temperatures and a lack of rain, have severely impacted production, particularly in Spain, where output dropped by 55%.
Seed Oils
What is a seed oil?
Seed oil is a vegetable oil obtained from the seeds of a plant, rather than the fruit. Most vegetable oils are seed oils, with the most common being soybean oil, canola oil, corn oil, grapeseed oil, and sunflower oil, among others.
Pomace Oil
What is a pomace oil?
Olive pomace oil is a type of oil that is also extracted from the olive fruit. This type of olive pomace oil is made from the fat, residues of pits, and skins of the olives left over from the production of other olive oils.