Extra virgin

L’Olier’s Olive oil is the result of the first pressing of the olives and is always extracted by mechanical procedures and at low temperature (<27ºC) It is fruity and a bit acid (between 0.01º and 0.3º). It is a virgin olive oil that, due to its exceptional quality, is called "extra". The degree of quality is given by physico-chemical and organoleptic parameters.