Why Extra Virgin?

In the market we can find three types of “Labelling” in Olive Oils:

  1. EXTRA VIRGIN OLIVE OIL. It is one that has no sensory defect and we only find positive attributes that are fruity, bitter and spicy. It is the BEST QUALITY because it comes from healthy olives processed correctly.
  2. VIRGIN OLIVE OIL. In this case, he loses the extra category because of a sensory defect, but not at a very high intensity. It can be consumed directly without having to be refined
  3. OLIVE OIL. It is the worst quality because it comes from refining lampante olive oil, which in turn is the oil that comes from the mill with a very high sensory defect and cannot be consumed directly.

Thus, the true OLIVE JUICE is EXTRA VIRGIN OLIVE OIL, since it comes from a HEALTHY FRUIT and is ground in appropriate thermal, hygienic and productive conditions to maintain the quality of the original fruit.

The EXTRA VIRGIN is the first category and a guarantee that the organoleptic and nutritional qualities are at their highest level.

This first category, that of EXTRA VIRGIN, in the oils packaged with the Sierra de Segura Denomination of Origin is GUARANTEED by the REGULATORY COUNCIL through a strict control protocol for oil mills and packaging companies.

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