What is olive oil quality and how is it achieved?

This question has puzzled all those involved in the production of olive oil, as well as those who consume it.

The quality of olive oil is affected by all stages of its production, from the planting of the olive tree to the placement of the end product on the store shelf. This means that in order to be sure that the olive oil we eat is healthy and has all its nutrients, the care of the soil and trees, the production, care, storage and standardization of the olive oil must take place with full knowledge of the responsibility undertaken by producers for the health of consumers.

Therefore, the quality of olive oil is the result of an exceptionally environmentally-friendly conduct that does not permit the use of pesticides or other chemicals and that observes the processes for the protection of the organoleptic qualities of olive oil so that customers can acquire the olive oil easily and affordably.

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