Azeite Virgem Extra Herdade Do Rocim

Description

Virgin olive oil is obtained from the olive fruit solely by mechanical or other physical processes, under conditions that do not alter the oil and that do not involve any treatments beyond washing, decanting, centrifugation, and filtration—excluding oils produced with solvents, chemical or biochemical adjuvants, or through re‑esterification processes, and any blending with oils of a different nature. Once its authenticity has been confirmed, virgin oils are classified by quality, potentially falling into the “Extra Virgin Olive Oil” or “Virgin Olive Oil” categories. Thus, the “Extra Virgin Olive Oil” category includes oils of superior quality, featuring intense, fresh olive flavor and aroma, an acidity of 0.8 % or lower, and no organoleptic defects. (Illustrative image only)