The essentials in 20 seconds
Spanish organic extra virgin olive oil awarded at international competitions. It meets the strictest criteria for exceptional taste and quality. It has an extremely low acidity of 0.14% and a high content of functional polyphenols (250 mg/kg).
Key benefits
- Premium-grade extra virgin olive oil with organic processing.
- Cold-pressed using modern centrifugation technology to preserve quality.
- A fruity, full body with an exceptional tomato finish.
- Extremely low acidity below 0.14% and high stability against oxidation.
- High polyphenol content (250 mg/kg).
What makes it unique?
An excellent oil made from Hojiblanca olives from the small Deortegas family farm in Yecla, Spain.
The oil has a bright golden colour, a velvety aroma and, thanks to its unique taste, has won several awards. The acidity is exceptionally low – 0.14%. The quality is exceptionally high.
The olives are grown without fertilisers, or rather the only fertiliser is the residue from the olive oil production process. The “dry farming” method is used, that is without irrigation. They are hand-picked at the turn of October and November. Thanks to its high polyphenol content the oil is truly exceptional.
One of the best olive oils in the world
We are delighted that the quality of our oil has been confirmed once again. 500 brands competed in the Flos Olei 2020 extra virgin olive oil competition. Deortegas scored 98 points out of 100, placing it among the best olive oils in the world.
Variety: Hojiblanca. Filtration: none. Cultivation: traditional. Acidity: 0.14%. High oleic acid content. Processed with the utmost respect for the environment.
Best uses
- 1 to 2 tablespoons a day in the morning or evening.
- As a replacement for saturated fats in the diet. Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.
- In salads and dressings instead of ordinary oils.
- For finishing dishes or gourmet experiences.
- For low-carb and keto diets.
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