Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The Olive Oil is produced by pressing whole olives.

The factors influencing on the Olive Oil quality and taste include the varieties, exists more than 300 different ones; the"terroir" and the countless decisions, production practices and the dedication of the producer.

Spain is the world's leading olive reserve, this being the most characteristic of Mediterranean tree species. More than 350 million olive trees are grown all over over Spain, and in some regions the olive tree landscape is frankling astosishing. This is the case of some parts of Extremadura, Castilla-La Mancha or Andalusia, where extensive olive orchards grow alongside holm and cork oaks and broad plains or alongside green pine forest on mountain slopes, creating a landscape of outstanding beauty and personality.

First cold Press

Extra virgin olive oils obtained through more modern systems, such as percolation or centrifugation, at a temperature below 27°C. The best extra virgin olive oils are obtained through a cold pressing or extraction process.

Extra Virgin Olive Oil

Comes from virgin oil production only, and is of higher quality: among other things, it contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.

Virgin Olive Oil

Comes from virgin oil production only, but is of slightly lower quality, with free acidity of up to 2.0%, and is judged to have a good taste.

Olive Oil

Olive Oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Olive Oils labeled as Pure Olive Oil or Olive Oil are primarily refined olive oil, with a small addition of virgin-production to give taste.

Olive Pomace Oil

Olive Pomace Oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavour than Virgin Olive Oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.