Oila Extra Virgin Olive Oil

Strict cold mechanical extraction, free acidity guaranteed below 0.8%, zero organoleptic sensory defects, and a robust balance of fruitiness and natural peppery pungency ensure full compliance with International Olive Council (IOC) standards.

Olive polyphenols are potent bio-antioxidants that shield blood lipids from oxidative stress, inhibit atherosclerotic plaque deposition, modulate vascular tension, and reduce chronic inflammatory biomarkers.

This sensory sensation is the direct signature of "oleocanthal" and concentrated phenolic compounds; far from a flaw, this peppery throat tickle proves chemical freshness and exceptional anti-inflammatory potency.

EVOO must be sheltered in cool conditions between 12°C and 20°C, totally isolated from direct sun exposure, intense warehouse lamps, and heat sources, as light accelerates chlorophyll photo-oxidation.

The product is bottled in UV-protective dark containers of 250ml, 500ml, and 1L, packaged into reinforced 12-unit master cartons palletized for international export dispatch.

Yes; contrary to common misconceptions, EVOO's rich monounsaturated oleic acid matrix and robust antioxidant blanket provide thermal resilience up to 190–210°C, making it safe for pan cooking and sauteing.

Each consignment includes an authoritative Fatty Acid Profile analysis, Sterol composition breakdown, UV spectrophotometric purity ratings (K232 and K270 absorbance), Ministry Health Certificate, and validated Chamber Certificate of Origin.