BORABORA OLIVEOIL

NATURAL OLIVE OILS: Healthy olives collected from the tree branches are brought to the factories without delay. They must not be mixed with olives that have fallen to the ground, rotten, or of poor quality. The faster the olive harvest occurs and the quicker the olives are pressed without waiting, the higher the quality of the resulting olive oil. The olives that arrive at the factory are first sorted to remove dust and leaves. Then they are washed with water. The production is carried out entirely by mechanical methods and using only water. No chemicals are used during production. The resulting olive oil is a reservoir of vitamins, minerals, and antioxidants. It is like fresh juice squeezed at home. It is ready to consume. It smells like fresh grass or fresh unripe almonds. Oils such as sunflower oil, hazelnut oil, corn oil, canola oil, and cottonseed oil cannot be consumed directly without refining, unlike natural olive oils. Natural olive oils should be stored in glass, stainless steel, or food-safe containers, at room temperature, in environments that do not receive sunlight. Natural olive oils are classified into two categories based on their acidity and sensory properties. A - EXTRA VIRGIN OLIVE OIL: The free fatty acidity in terms of oleic acid is a maximum of 0.8 percent. a - Extra Virgin Olive Oils must have the unique fruity characteristic of the olive, along with bitterness and pungency. In some olive varieties and early harvests, bitterness and pungency may be more pronounced. However, there should be no sensory defects, bad odors, or tastes. Natural olive oils are like fresh fruit juice. They are quite rich in vitamins and minerals.