Oil extracted by processes in which the temperature never exceeds 27 ºC.

Oil extracted continuously in a second centrifugation line from olive paste that has already been centrifuged once.

Oil made from olives at optimal ripeness at the beginning of the season.

Virgin olive oil extracted in the first paste centrifugation line.

Oil recovered from vegetable water vats.

Oil extracted from the kernel or seed of the olive.

Oil that has been filtered to remove all the impurities, moisture and compounds in a semi-solid state at temperatures between 10 and 15 ºC.