ACIDITY OF OLIVE OIL
The acidity of the olive oil is the amount of free fatty acids in an oil. The smaller the quantity, the better its quality. The lower the acidity, the better in quality and taste. Extra virgin olive oil is characterized. free fat content does not exceed 0.8gr per 100gr (0.8%). Virgin olive oil is what its acidity does not exceed 2%. Olive oil is characterized as having an acidity of over 2%.

POSITIVE ORGANOLEPTIC PROPERTIES OF OLIVE OIL
Fruity (refers to taste and aroma)
Olive oil produced from olives harvested at the stage of absolute ripeness. Fruity is perceived either directly from the nose or from the back of it and depends on the variety of the olive.
Bitter (refers to taste).
This is not a defect. On the contrary, it is often a great advantage. Dominant tasting direction of olive oil that comes from green olives or from olives that have just begun to tan.
Spicy (about taste).
Characteristic of the oils produced at the beginning of the olive season largely from olives that are still immature
INDICATORS K.
K232 Index: Expresses the intermediate percentage of oxidation of the olive oil components. When tested with a wavelength of 232nm. The lower the index value, the better the quality of the olive oil. According to the current, the extra virgin olive oil must have K232 values ​​less than or equal to 2.5.
K270 Index: Expresses the percentage of oxidation resistance reduction when olive oil is tested with 270nm light wavelength. The lower the value of the index, the better (in this case, the fresh) is olive oil. Large index values ​​refer to olive oil old or mixed with old. According to the current, extra virgin olive oil must have K270 values ​​less than or equal to 0.22.
CPI: It is a key criterion for determining the quality (and purity) of olive oil. It results from a mathematical relationship between K266, K274 and K270 and shows each blending with another olive oil that is not extra virgin. For the extra virgin, the value of the index should be negative (maximum 0.01).

EXTRA VIRGIN OLIVE OIL
The most natural class of olive oil with perfect flavor and taste. Its acidity does not exceed 0.8o. It has a strong fruity taste and aroma of freshly cut olive fruit. Its unique flavor best illustrates freshness in salads while difficult tastes that require special mastery and treatment like hunting, roasts and vegetables find their ultimate match.

Virgin olive oil
Natural olive oil with a pleasant taste and odor whose acidity is up to 2 °.

OLIVE OIL – CONSISTING OF REFINED OLIVE OILS AND VIRGIN OLIVE OIL
Mixture of virgin and refined olive oil. It has a pleasant taste and odor, unique distinctive aroma of ripe fruit and fresh olive, light yellowish color and acidity not exceeding 1 °.

FIREPLACE
Oil obtained from the blending of refined olive-pomace oil and virgin olive oil (with the exception of the lampante olive oil), the acidity of which does not exceed the 1st and the other characteristics are in line with those laid down for that category. The oil is extracted from the olive core and its refinement is done under very strict control conditions, thus ensuring its excellent quality. The spring oil has a gentle, gentle taste. Ideal for frying because it can withstand high temperatures.

GREEN OLIVE OIL – THE FIRST OIL OF YEAR
The extra virgin olive oil of the first unripe fruit of the olive has a rich, fruity, spicy odor but also a characteristic bitter taste. All of his features “overflow” with youth, momentum and intense personality. Usually available in limited quantities and collected from the best olives. Fresh olives, gathered by hand and not by sticking or dropping. Due to its rare “temperament”, the ouzo oil has a limited life span. 9 months has the consumer at his disposal to enjoy this unkind side of life! Aguero oil, rich in antioxidants by nature, combines superior taste with high biological value.

OLIVE OILS OF ORGANIC CROP
It is the oil coming from olive groves where the strict rules for organic farming apply. There is no place either
fertilizers, nor sprays, nor any kind of processing when pressing the olives, preserving it and bottling the olive oil. The organic product label must necessarily include the approval and certification number from recognized control and certification bodies such as DIO, VIOLET, NYSE.

AROMATIC OLIVE OIL
The aromatic oils are used in almost all the cuisines of the world. They make delicious salads, grilled vegetables, cheeses, and form
the “absolute” dough for pastries. They are very easy to create, while they are in a great variety and in trade. Their preparation:
We choose an excellent quality olive oil with a soft-neutral flavor.
Put it in clean, dry bottles
We immerse in it spices, herbs, plants or vegetables of our liking, making sure they are always covered.
Keep the bottles in a shady and cool place