olive oil

 Olive Oils

Perla Verde Olive Oil represents all the bio-sustainability values of the olive fruit. We obtain our juices putting the olives through cold pressed processes, which preserve all of its properties. Without chemical aggregates or industrial processes, it is a high-quality product, offered in different degrees of acidity.

 uses packaging that preserve the organoleptic characteristics of the oil and brings to our consumer’s tables an easy way of access to quality consumption, health preservation and information.

Extra Virgin Olive Oil

Virgin Olive Oil

Pomace Olive Oil

Extra Virgin Olive Oil

Extra virgin olive oil has a lower concentration of oleic acid and therefore its acidity is less than 0.8%. This low acidity gives it an intense fruity flavor, with a slight acid touch and a characteristic greenish color.

Experts affirm that, due to its nutritional composition, this type of olive oil is the best that can be consumed and has amazing properties:

– Due to its low content of polyunsaturated fatty acids, it is more stable, has excellent resistance against oxidation and is the least prone to produce substances dangerous to health.

– Due to its oleic acid and antioxidant content, it helps reduce cardiovascular risk controlling total cholesterol levels. It increases HDL cholesterol (good) levels while lowering LDL cholesterol (bad) levels.

– Due to its high content of antioxidants, it prevents premature aging of the skin, as well as other degenerative diseases caused by the action of free radicals.

– The fat content in olive oil has an anti-inflammatory action on the human body, which helps reduce joint and muscle pain.

– Due to its texture, the highest quality olive oil exerts a lubricating effect on the intestinal mucosa, naturally preventing constipation.

– The consumption of extra virgin olive oil is related to a lower risk of obesity and type II diabetes, due to the contribution of healthy fats that replace harmful fats.

Virgin Olive Oil

Virgin olive oil has a degree of acidity between 0.8% and 2.0%.

Its content in free fatty acids is generally higher, mainly because the olives are in at a non-ideal state when cold pressed.

The taste of virgin olive oil is usually milder than the extra virgin, and contains fewer organic compounds and natural antioxidants.

    Pomace Olive Oil

    Pomace olive oil is obtained through a mixture of virgin olive oils and other oils that are obtained through chemical processes from the solid residue of the olive, known as pomace. This type of oil has a maximum degree of acidity of 1.5%, being suitable for human consumption.

    Pomace olive oil is commonly used in kitchens of bars and restaurants. As it is a less dense and more processed fat, it permeates food much more and burns more easily. It also tends to add more calories to dishes.