Personally recommended brands include: Pinli/Yibali, Olivieran, Oulet, Piaget, and Baiye.
1. Pinli/Yibali
In Spain, olive fruits are usually picked in winter. The best time to pick olives is from November to January of the following year. At this time, the pickers of Pinley Extra Virgin Olive Oil will select white leaf and Picual olive fruit varieties, pick them through advanced mechanized picking technology, and select all fresh olive fruits that do not fall to the ground as raw materials.
2. Olivilan
Olivilan extra virgin olive oil comes from Italy, the mysterious home of olive oil. It is 100% collected from high-quality Italian olive varieties. It has been carefully screened by many people and cold-pressed manually within 24 hours. The olive oil extracted from the first press is extremely natural and fresh, and is rich in olive gold nutrients.
3. Oulet
Oulet olive oil has full quality control; unique oil storage tank; fully independent and separated pipelines, supply guarantee, timely supply, and quality consistency , daily tasting and identification by the oil tasting expert group; advanced testing equipment and first-class R&D technology, it is sold well in more than 20 countries and regions around the world. It has BRC global food certification and IFS international food certification, and the products comply with strict EU inspection standards.
4. Count
In 1896, Antonio Ponte and his wife Deloris Cres founded the Count Borges Company, which initially only operated Catalonia, Spain. Specialties of the Ronia Trega region: olives and almonds. Earl Olive Olive Oil has excellent permeability and is extremely high in vitamins and minerals.
5. White Leaf
White Leaf Olive Oil is an extra virgin olive oil produced by the Spanish White Leaf Group. White leaf extra virgin olive oil selects high-quality fresh Hojiblanca olive fruits. After physical cold pressing, the oil and water are naturally separated to obtain the fruit oil. It does not undergo any heat treatment or chemical treatment, and completely preserves the natural nutrients and active substances of the olive fruit. , is a purely natural food and the only edible oil extracted from fresh fruits, and can be eaten directly.
Characteristics of good olive oil
1. Extra virgin olive oil, this is the basic condition. Extra virgin olive oil has no chemical element treatment and the natural acidity is less than or equal to 0.8 Olive oil is also an olive oil with a high degree of nutritional integrity, which is very beneficial to the human body.
2. The smaller the natural acidity, the better. For extra virgin olive oil, the natural acidity directly reflects the quality of this olive oil. When the natural acidity is smaller, then this The quality of the olive oil is better.