Raw MATERIALS

    Extra virgin olive oil is the natural juice extracted directly from olives, meaning that it retains all of the healthy ant nutritional attributes of this exceptional natural product. This oil is known for the wide variety of benefits that it provides our bodies, as it reduces the risk of cardiovascular diseases, and heart and liver conditions, among others.

Diets high in extra virgin olive oil are associated with low rates of mortality due to heart attack. Additionally, its impeccable analytical and sensory qualities make this product one of the main ingredients in any recipe of Mediterranean cuisine, providing foods with unique and inimitable flavours, especially when used for seasonings and dressings, but also in frying and grilling, etc. The place of origin of the olives gives extra virgin olive oil a certain character. The ground, the variety of olive, and climate conditions influence the colour, flavour and aroma.


Nutritional and Culinary BENEFITS

     It provides foods with an unparalleled flavour, and additionally has a high vitamin E content, essential for the human body. Thanks to extra virgin olive oil being obtained only through physical procedures, consumption of this oil while uncooked is much healthier than with other oils.

Therapeutic BENEFITS

It provides oleic and linoleic fatty acids, essential for human life. Oleic acids are very beneficial for regulating cholesterol, increasing HDL or good cholesterol, and providing protection, helping to reduce LDL or bad cholesterol, thus reducing the risk of arterial thrombosis and heart attacks. Furthermore, the oil is good for:

  • The Digestive System: It improves the function of the stomach and pancreas, the hepatobiliary level and the intestinal level.
  • The Circulatory System: It helps to prevent arteriosclerosis and its consequences.
  • The Endocrine System: It improves metabolic functions
  • Skeletal System: It stimulates growth and helps the absorption of calcium and mineralisation
  • Skin: Protective and energising effect for the epidermis.

Variety
OF OLIVES

Types of
OIL

There are four types of olive oil, based on acidity:

Maeva brand Extra Virgin Olive Oil has an acidity of no more than 0.8%. We also have Virgin Olive Oil with acidity of between 0.8 and 2%.

Once acidity exceeds 2%, we have obtained a Lampante oil, which must be refined, mixing it with higher category olive oils to allow it to be consumed, obtaining Olive Oil.

Finally, we have Olive Pomace Oil, obtained from mixing raw olive-kernel oil and higher category olive oils.

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