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Specialty Oils & Vinegars 0.5L bottle

0.5L Bottle

Olive Varieties: Hojiblanca (70% approx.) and Lechín (30% approx.).
Area of production: Osuna, Province of Seville, Spain.
Picking System: Manual from the flight of the tree, avoiding the olives to fall to the ground.
Milling Process: Continuous Ecological Cycle and Cold Crushing (max. 24⁰C).
Settling: Natural in Stainless Steel Tanks.
Cholesterol: Free (0 degrees).
Unfiltered: In order to keep its best quality.

  

According to the definitions given in the International Agreement administered by the International Olive Oil Council (IOOC), the Codex Alimentarius (WHO) and the EEC Regulation, the Virgin Olive Oil is:

“The oil obtained from the fruit of the olive tree solely by mechanical or other physical means, under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.

1881 Extra Virgin Olive Oil is, therefore, strictly a fruit juice and is treated as such from the agronomic point of view and during all the steps leading up to the extraction of the oil from the fruit pulp. The assertion that it is a natural fruit juice is supported by the fact that over the centuries the fruit has continued to be picked and processed in the traditional manner and that technological innovation has merely helped to improve the quality of the end product.

1881 SAT Santa Teresa

The Village Osuna, whose origins can be traced back to the year 1000 BC, has reaped the benefits left by different civilisations such as Tartessus, Iberians, Romans, Muslims and Castilians among others. With infinite patience, the village, known by its heritage, has been able to create a superior culture based around the olive tree.

In 1.959, SAT Santa Teresa was founded by 37 farmers. This was the seed for what today is the entity that groups together the vast majority of the labourers in Osuna. Currently, there are 1,177 associates.

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