Azeite Virgem Extra Quinta Das Tecedeiras

Description

Virgin olive oil is obtained solely from the olive fruit by mechanical or other physical processes, in conditions that do not alter the oil and that have not undergone any treatments beyond washing, decantation, centrifugation and filtration. This excludes oils produced with solvents, chemical or biochemical additives, re‑esterification processes, or any mixture with oils of a different nature. Once its authenticity is verified, virgin oils are classified by quality and may fall into the “Extra Virgin Olive Oil” or “Virgin Olive Oil” categories. The “Extra Virgin Olive Oil” category includes oils of superior quality, offering an intense fresh‑olive flavour and aroma, an acidity of 0.8 % or lower, and no organoleptic defects.