[New Arrival] VALLE MÁGINA extra virgin olive oil

**Massina Valley extra virgin olive oil** Valle Mágina extra virgin olive oil comes from the world's largest olive oil producing area -**Andaluciaen Province (Jaén), Spain**originally imported. The Picual olive varieties used are produced in family-owned olive groves in the Parque Natural de Sierra Mágina and have undergone strict certification of origin (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 price of 0.15** "Acid value" is one of the chemical parameters of olive oil. It shows the content of free fatty acids contained in the oil. Free fatty acids will accelerate its oxidation and degradation. Therefore, the lower the acid value of olive oil, the better the stability of the oil. Low acidity (below 0.4ºC) indicates that the olive oil extraction process is carried out through natural, non-aggressive methods immediately after the fruit is collected. The lower the acid value value, it means that the olive fruits used are intact, and the process is closer to perfection, and the retained nutrients and oil purity are also higher. The acid value of high-quality olive oil is recommended to be below 0.4%, and 0.1%~ Between 0.2% is precious top quality oil. The acid value of Valle Mágina is only a very low 0.15! The winery of Masina Valley extra virgin olive oil is located in its own olive grove, and it is harvested at the most suitable ripening season every year. It combines mature and first-ripe fruits to give the olive oil a richer layering. The whole process is cold-pressed below 27 degrees Celsius, giving Valle Mágina a unique rich fruity aroma, providing tasters with multiple and profound sensory experiences. Rich in vitamins, high content of polyphenols, and other antioxidants, very low acid value of 0.15, 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 preserve extra virgin olive oil** Please store in a dark and 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. And extra virgin olive oil is generally more resistant to oxidation than other oils. A light colored pearly substance may appear at the bottom of the bottle when the room temperature is cold, this is completely normal. They are precipitates of fatty acid triglycerides that disappear once room temperature rises. However, this indicates that the oil has been stored at too low a temperature. ***This product is 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