Faq

Oil of olive is fatter than oilseed?
NO. In reality all oils have the same amount of fat (99%) and bring 9 kilocalories per each gram, but being more tasty and viscous, you need a smaller quantity of olive oil. This allows you to save the product and enjoy it more, having a better palatal satisfaction.

Does the period of harvesting strongly affect the quality?
Yes. When the harvesting is done in the beginning of the ripening phase (between October and November ) we will have an oil with organoleptic characteristics such as fruity, bitter and spicy taste and also an oil richer in antioxidants, with an increase of its stability in conservation.

Does the color of oil determine its quality?
No, the green color, with yellow reflections more or less intense, exclusively depends on the variety of olives, on the ripening phase and the extraction process.

When an oil tastes sharp does it mean that it has an high level of acidity?
No. The sharp or spicy sensation in the throat is a characteristic of new products, this is connected to the presence of healthy antioxidant substances (polyphenols and tocopherols)

How do you keep Pâté? It is advisable to keep it in a cool place and away from light; and the opened Pâté? Put it in the fridge and eat it within a few days.

How can one guarantee safety? Inside the capsule, the absence of “click clack” confirms seal  integrity.

How do you keep opened jam? Put it in the fridge and eat it within a few days. How can one guarantee safety? Inside the capsule, the absence of “click clack” confirms seal integrity.

How do you keep honey? It is advisable to keep it in a cool place and away from light; How can one guarantee safety? Inside the capsule, the absence of “click clack” confirms seal integrity.