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The Extra Virgin Olive Oil is the juice obtained from the olive, 100% natural, by a mechanical process that does not alter the quality of the fruit. It consists of mashing the olives to obtain a dough which is spun in order to separate the olive juice from the bone and the pulp, called “alperujo” (subproduct).
Within the virgin olive oils there are different qualities according to the flavour and the acidity. The Extra Virgin Olive Oil produced at Almazara Molino del Motrotón in Turís, is the best oil extra virgin, with an acidity of less than 0.8º (the lower the acidity, the higher the quality), the oil is not bitter but sweet with the best aromas and flavours, the quality has a rigorous quality check is and it is considered the finest Spanish olive oil to be found anywhere in the world due to the prizes handed in.
The tasting process at Almazara Molino del Motrotón, consists of analyzing the quality of the oil through these sense:
• Olfactory sense: allows you to identify the positive flavours: fruity, apple, banana) .
• Gustative sense: defines the sensation in the mouth: not bitter at all, sweet.
• Tactile sense: The taster with the palate describe the right consistency of the oil.
A lot of researches prove that olive oil is the most adecuate vegetable fat for human nutrition not only for preventing ailments but also because of its curative properties. It has been scientifically proven that it is:
• Rich in vitamins A,D,E and K, oleic and linoleic fatty acids.
• Prevents cardiovascular ailments: coronary heart disease and thrombosis.
• Cholesterol free.
• Reduce gastric acidity and regulates intestinal transit.
• Moisturizes the skin.
• Good for the liver.
• Improves metabolic function.
• Estimulates growth and allows a better bone mineralization.
• Reduces the mortality risk of chronic ailments as breast cancer and aging.
