Azeite Virgem Extra Quinta Do Vale Meão Biológico

Description

Virgin olive oil is obtained solely from the fruit of the olive tree by mechanical or other physical processes, under conditions that do not alter the oil and that have not undergone any treatments other than washing, decanting, centrifugation, and filtration, excluding oils obtained with solvents, with chemical or biochemical additives, or by re‑esterification processes, and any mixture with oils of another nature. Once its authenticity is guaranteed, virgin oils are classified according to their quality, and may belong to the categories of “Extra Virgin Olive Oil” or “Virgin Olive Oil.” Thus, the “Extra Virgin Olive Oil” category includes oils whose quality is superior, possessing a strong taste and aroma of fresh olives, an acidity equal to or lower than 0.8%, and no organoleptic defects. (Illustrative image only)