Aceites – English
Our Oils
Olive oil is a product with great virtues, both for the palate and, above all, for health, widely demonstrated by science.
The quality of our extra virgin olive oil is characterized not only by the low degree of acidity, but by a series of organoleptic characteristics, the result of optimal production processes, from the cultivation of the plant to the harvesting and milling at the oil mill.
Olive oil, in all its declines and classifications, is a condiment widely used in our country and today there is increasing attention among consumers due to the deepening of knowledge of this food, the prince of the Mediterranean Diet, intangible heritage of the UNESCO.
AOVE is Liquid Gold, a real delicacy, a natural juice of olives, the most exquisite and healthy oil that we can taste and the initials AOVE are the initials of Extra Virgin Olive Oil, the highest quality Olive Oil that exists.
Extra Virgin Olive Oil is a recommended food:
- In the diet of children for being rich in oleic acid;
- In the diet of athletes because it is a rapidly digestible energy source;
- In older people, since it limits the loss of calcium in the bones and is rich in unsaturated fats of vegetable origin, very important to give energy and health to our body.
It has been used for years in every home, and is very present due to its lightness, which allows it to maintain the flavor of the food that is cooked with it. In addition, the high content of essential fatty acids makes it a dietary reference.
Sunflower oil is nothing more than a set of fats. These include linoleic acid (59%, omega-6 polyunsaturated), oleic acid (30%, omega-9 monounsaturated), stearic acid (6%, saturated), and palmitic acid (5%, saturated).
It is also one of the foods richest in vitamin E, an important antioxidant, although to take advantage of this quality it must be eaten raw.
It is ideal for the elaboration of mayonnaises, although it is also used for frying, withstanding up to 170 degrees, in turn it is rich in vitamin E, in which it is rich, it is not absorbed in the same way in frying as it is raw. It also has vitamin A
Its high content of vitamin E protects the body against free radicals, while also helping to prevent cancer and other degenerative diseases.