The term, extra virgin olive oil, is used to describe the highest quality category among olive oils. The oil is pressed directly from olives by means of solely mechanical processes (cold). The free-fatty-acid (FFA) content, recorded as oleic acid, is permissible to a concentration of 1 gram per 100 grams of oil and no higher. Furthermore, the flavour, scent and colour must be especially select and flawless. The oil stands out for its greatly varied flavours.
The designations Extra Virgin (English), Vierge Extra (French), Extra Vergine (Italian), Virgen Extra (Spanish), Verge Extra (Mallorca and Catalonia) or Extra Virgem (Portuguese) are equivalent to the German Natives Olivenöl Extra and these are the defining quality descriptors for olive oil.
The analysis of Extra Verge olive oils on the Finca Son Nebot property has yielded the verdict of an exceptional extra virgin olive oil.
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