Descripción del producto

Olive oil is obtained from the fruit of the olive tree by manual or mechanical means. The olive oil is a product, which is natural and can be consumed as soon as the procedure of its collection has been completed.
It is almost totally absorbed by the organism (98%) and it gives the same number of calories as all the other natural oils, which are 9.3 for each gram. It comprises the basic source of fats in Mediterranean Nutrition.
The fats of vegetable origin contain more polyunsaturated
and monounsaturated fat acids and are considered healthy
since they do not contain any cholesterol.
Different types of olive oil can be found with more or less processing such as green olive oil, organic olive oil, and aromatic olive oil.
Tasting Notes
Here are a few tips on how to savor the bold and subtle differences among the Tunisian olive oils.
Color
Examine the color. The two most important factors
influencing the color of the finished oil are the variety
of olive and its maturity at the time of harvest. Early-picked
olives yield dark, greener oil, while ripe olives produce
an oil that is lighter and more yellow in color.
Taste
Taste the oil either by dipping a piece of white bread into it or by drawing a teaspoonful of oil quickly into the mouth, mixing it with air to register the sensation of all the nuances of flavor. Between sips, cleanse the palate with a piece of crisp apple, fresh sliced fennel or unflavored sparkling water.


Products Details :
Olive Oil Categories
From the fruit of the olive tree (Olea europea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is
marketed according to the designations (names) and definitions listed below:

Virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under
conditions, particularly thermal conditions, that do not lead to oil alternation, and which have not undergone any
Treatment other than washing, decantation, centrifugation and filtration.
They are graded according to their organoleptic and chemical characteristics into the following categories:



Extra virgin olive oil : virgin olive oil with free acidity, expressed as oleic acid, of no more than 0,8g per 100g and the organoleptic characteristics specified for this category in the IOC trade standard.



Virgin olive oil : virgin olive oil with free acidity, expressed
as oleic acid, of no more than 2g per 100g and the organoleptic
characteristics specified for this category in the IOC trade standard.

Ordinary virgin olive oil: virgin olive oil with free acidity, expressed as oleic acid, of no more than 3,3g per 100g and the organoleptic characteristics specified for this category in the IOC trade standard.

Refined Olive Oil
This is the olive oil obtained from virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. Its free acidity, expressed as oleic acid, may not be more than 0,3g per 100g.
ï‚· Olive Oil
This is a blend of refined olive oil and virgin olive oil fit for consumption. It has free acidity, expressed as oleic acid,
of no more than 1g per 100g.
Olive-Pomace Oil
This is the oil obtained by treating olive pomace with
solvents or other physical treatments, to the exclusion
of oil obtained by re-esterification processes and of any
mixture with oils of other kinds. Olive-pomace oil is a
blend of refined olive-pomace oil and virgin olive oils fit
for consumption as they are; in no case can it be called
olive oil. It has free acidity, expressed as oleic acid,
and may not be more than 1g per 100g.