Azeite Virgem Extra Mouchão Galega

Description

Virgin olive oil is obtained solely from the fruit of the olive tree through mechanical or other physical processes, under conditions that do not alter the oil and that involve no treatments other than washing, decanting, centrifugation, and filtration. This excludes oils produced with solvents, chemical or biochemical additives, re‑esterification processes, or any mixtures with oils of another nature. Once its authenticity is confirmed, virgin oils are classified by quality into the “Extra Virgin Olive Oil” or “Virgin Olive Oil” categories. The “Extra Virgin” designation denotes oils of superior quality, with a fresh olive taste and aroma, acidity of 0.8 % or less, and no organoleptic defects.