VALLE MÁGINA Extra Virgin Olive Oil

**Valle de Massina extra virgin olive oil** Valle Mágina extra virgin olive oil is imported from the world's largest olive oil producing region -**, Andalusia, Spain. The Picual olive variety used is produced in the family olive grove in the Parque Natural de Sierra Mágina and has undergone strict origin certification**the Sierra Mágina DO). https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_29945aa2-ee22-49de-a48a-023e023b813f.png https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_fe94bd9e-3098-43a2-a1b7-25f683fcdf5b.png https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_e1fd3a01-b274-4c3e-a54b-1813cbe85f9f.png **VALLE MÁGINA with an extremely low acid value of 0.15** The acid value is one of the chemical parameters of olive oil, which shows the amount of free fatty acids contained in the oil, which accelerate its oxidation and degradation. Therefore, the lower the acid value of olive oil, the better the stability of the oil. Low acidity (less than 0.4ºC) means that the extraction process of olive oil is carried out through natural and non-aggressive methods immediately after collecting the fruit. The lower the acid value, the more complete the olives used, the closer the production process is to perfection, the more nutrients retained and the higher the purity of the oil. The acid value of high-quality olive oil is recommended to be below 0.4%, while 0.1% to 0.2% is the precious top-quality oil. The acid value of Valle Mágina is only 0.15! The winery of Valle Mágina extra virgin olive oil is located in its own olive grove, and the olives are harvested at the most suitable ripening season every year. The combination of mature and early ripe fruits gives the olive oil a richer texture. The cold pressing below 27 degrees Celsius throughout the process gives Valle Mágina a unique and rich fruity aroma, providing tasters with multiple and profound sensory experiences. It is rich in vitamins, high content of polyphenols, and other antioxidants, and has an extremely low acid value of 0.15, which is good for health. https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_6d47d983-097d-4dd7-a1ac-6ca520d3b95b.jpg https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_a12b5c41-3cfd-4840-8496-9312e917f13e.png https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_3e2065fe-cba9-4300-abc7-047981c08507.png https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_81e001dc-c90a-4a13-b9bd-6b2e94b32ab3.png **How to store extra virgin olive oil** Store in a dark, cool place to protect it from light and temperature changes, which can accelerate the oxidation process of the oil. The ideal storage temperature is 20ºC. Extra virgin olive oil is generally more resistant to oxidation than other oils. When the room temperature is cold, light-colored pearly substances may appear at the bottom of the bottle, which is completely normal. They are precipitates of fatty acid triglycerides and will disappear once the room temperature warms up. However, this is a sign that the oil has been stored at too low a temperature. ***This product has been insured with product liability insurance of NT$20 million** https://cdn1.cybassets.com/s/files/21999/ckeditor/pictures/content_13ed8ecb-3de6-4782-aae1-9d4a4dc554db.jpg