Reasons to consume quality extra virgin olive oil. Reason 7

Analytics Controlled chemical parameters, certificates and professional tastings.

To be able to label an oil as extra virgin olive oil, it is necessary to comply with a series of physical, chemical and sensory analyzes.

spider net taste 2013

spider net taste 2013

The European Community gives the classification parameters for olive oils in REGULATION (EC) Nº. 2568/91 OF THE COMMISSION of 11 November 2003, on the characteristics of olive oils and olive-pomace oils and on their methods of analysis.

Extra virgin olive oil is considered a very important product in the Mediterranean diet due to its nutritional properties. It contains oleic acid (mono unsaturated), linoleic (omega-6, omega3) as polyunsaturated. It is a product recommended for its level of natural antioxidants (vitamin E) and amount of polyphenols. All of them very beneficial for health.

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At Olicatessen, we publish every campaign all the analytics and certificates so that consumers can evaluate and certify that the oil they are consuming is EXTRA VIRGIN OLIVE OIL, it is a product certified as ORGANIC and of great quality.

CLICK HERE TO SEE THE CERTIFICATES AND ANALYTICAL REPORTS

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