Olive oil
Spain is the largest producer and exporter of olive oil in the world (more than 50% of world production), both bottled olive oil and bulk olive oil.
We support companies in the search for the supplier that best suits their needs, taking into account the type of olive oil they are looking for (extra virgin olive oil, mild olive oil, olive pomace oil) and its organoleptic characteristics (smell, taste and color).
In addition, we are trained in professional olive oil tasting, which allows us to objectively evaluate and analyze the quality of the oil according to its organoleptic characteristics. Aspects such as the intensity of the aroma, the level of spiciness and bitterness, the fruitiness and the variety of olive used in the production are evaluated. Therefore, we advise the customer on the options that most closely match his request.
What types of olive oil are there?
extra virgin olive oil
is the juice of the olive, it is obtained exclusively by mechanical procedures in the olive mill and is 100% natural. It is the highest quality category from the organoleptic point of view, it has no defects and is fruity. Its acidity level does not exceed 0.8%.
Extra virgin olive oil (known as mild)
is obtained after refining lampante olive oil - also obtained during the pressing of the olives in the mill, a lower quality olive oil that must be refined - and blending it with 20% extra virgin or virgin olive oil. Its maximum acidity is 1%.
olive pomace OIL
obtained after refining the olive pomace - residual paste obtained after extracting the oil from the olives - and subsequently blended with 5% extra virgin or virgin olive oil. Its maximum acidity is 1%.
OLISOY Oil
Visit us at Olisoy.com
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Ana
Alfonso
info@foodsana.com
contact
(+34) 606 447 427
