Nutrition Facts

Average content per 100 g.
Energy	900 kcal
Proteins	0 g
Carbohydrates	0 g
Fat: 100 g, broken down as follows:
Saturated	15 g
Monounsaturated	75 g
Polyunsaturated	10 g
Cholestero	0 g
Vitamin A (Retinol)	130 ug (16% of the recommended daily allowance)
Vitamin E (Tocopherol)	20 mg (200% of the recommended daily allowance)

Polyphenolic compounds are natural antioxidants found in olive oil that are destroyed during the refining processes. These compounds are only found in virgin olive oil and are responsible for its stability against oxidation.

Characteristics of Virgin Extra Olive Oil with the Les Garrigues Protected Designation of Origin

The protected oil is VIRGIN and the quality is EXTRA, from ARBEQUINA olives. The olives are for the most part hand picked directly from the tree using the system of “combing” the branches. They are milled following the cold-press method using mechanical or physical means. Throughout the entire process, from collection of the olives until the oil is produced, every effort is made to ensure the olive’s natural biological and organoleptic properties are not altered. The oil obtained through this process is a natural fruit juice with all the ingredients of the arbequina varietal.

It is a fruity oil made from fresh, yellowish-green olives (the olives are greener when they are collected early in the season) with more of a dense “body” and a fresh aroma of leaves and grass, with a hint of almond that is slightly bitter and spicy at the end. As the olive ages, the oil becomes more yellow and its flavour is sweeter and more mellow.

Extra Virgin Olive Oil with the LES GARRIGUES Protected Designation of Origin must comply with the following quality standards:

Maximum levels authorized for Extra Virgin Olive Oil

While official regulations call for an acidity level below 0.5%, the average acidity of the oil produced with the Designation of Origin is below 0.2%. This low acidity is the guarantee that top-quality olives are handled under optimum conditions throughout the entire process. The quality of an olive oil begins on the farm with the combination of environmental factors (climate and sun), genetic factors (olive varietal) and agricultural factors (farming techniques), and continues with the operations of collecting the olives, processing and bottling.

With regard to acidity, it is important to note that the index does not refer to what you might think of when you hear the word “acidity” and has nothing to do with the intensity of the flavour of the oil. It is a parameter that refers to the proportion of free fatty acids in the olive oil, expressed as a percentage.