Dehesa Andaluza Aceite de Oliva Virgen Extra ECOLÓGICO
DEHESA ANDALUZA · Aceite de Oliva Virgen Extra ECOLÓGICO
DEHESA ANDALUZA · Aceite de Oliva Virgen Extra ECOLÓGICO


That if the olives are healthy and in perfect condition, they are ground the same day of collection to avoid fusty flavors, oil is extracted at low temperature and transferred to appropriate storage tanks getting extra virgin olive oil (or other words: pure olive juice) with no smell or taste that could distort the sensory qualities of fresh olives green or ripe.

That extra virgin olive oil has an impeccable taste and odor, or zero defects. If anything is detected, even if it is a hardly perceptible aroma or taste considered a defect (winey, fusty, musty, humidity, etc.), you must sell it under the label of virgin olive oil.

That the olive oil should be kept away from sunlight and heat as these two factors could age it prematurely and may remove some of its properties. The best way to keep the oil is in a dark dry place at temperatures between 15 °C and 20 °C.

That it is recommended to purchase or package olive oil in containers that are not transparent, so the olive oil retains its properties for much longer.

That the degree of acidity determines the amount of free fatty acids expressed as oleic acid. Acidity is an anomaly resulting from the poor state of the olives, poor treatment or poor maintenance.

That the Peroxide index determines the initial oxidation state of an oil, and also indicates the deterioration of natural antioxidants such as Vitamin E.



That the value (K270), is used particularly to detect abnormal components in virgin olive oil. The higher it is,
the worst the olive oil is.

That the organoleptic characteristics refer to the set of sensations detectable by the senses: smell, taste and color.



That to disqualify an olive oil it is sufficient that a single characteristic does not conform to the limits.

That a refined olive oil is of a lower quality than a virgin olive oil. That the classification of virgin olive oil according to the International Oleicota Council is:

Extra Virgin Olive Oil

  • Acidity <1

  • Peroxide index < 20

  • K 270 < 0´2

  • Organoleptic evaluation: median = 0 defects and fruity Median > 0

Virgin Olive Oil

  • Acidity < 2

  • Peroxide index < 20

  • K 270 < 0´25

  • Organoleptic evaluation: median of defects > 0 < -2.5 and fruity Median > 0

Current Virgin Olive Oil

  • Acidity <3´3

  • Peroxide index < 20

  • K 270 < 0´25

  • Organoleptic evaluation: median of defects > 2.5 < -6 or when the median of defects < -2.5 and fruity median = 0

Lampante Virgin Olive Oil

  • Acidity > 3´3

  • Peroxide index > 20

  • K 270 > 0´25

  • Organoleptic evaluation: median of defects > 6

 
DISTRIBUTED BY: DEHESA EMIRA
Plaza Reina Sofía, sn, bajo
18220 Albolote (Granada) SPAIN