IP Shuranov

blend of refined olive pomace oil and virgin olive oil. The word 'pomace' translated from English means `` cake '', i.e. oilseeds after being oil-extracted by pressing. Main component of Olive-pomace oil & ndash; Extra virgin olive oil made from the pomace remaining after the production of Extra virgin olive oil. The crude oil obtained from the cake is subjected to a refining process. At the same time, the original triglyceride structure of olive oil is preserved with a predominance of oleic acid. To make refined oil cake oil familiar to olive oil taste and aroma, a small portion of virgin unrefined oil is added to it. The acidity of pomace olive oil is no more than 1g per 100g . Olive-pomace oil is recommended for frying and cooking hot meals.

Olio extra vergine di oliva & mdash; extra virgin olive oil. Acidity not more than 0.8%. Unrefined oil is considered the best, since the fruits are harvested by hand and processed mechanically, which means that there will be no foreign impurities in the oil. Crude oil contains the largest amount of antioxidants. This oil is first pressed without heating. Ideal for connoisseurs of olive oil.

Extra Virgin Olive Oil & ndash; premium quality product, top grade. For its production, selected ripe olives are used, which are pressed without heat treatment. Cold first pressing preserves maximum aroma, health and taste. Elaiolado oil & ndash; 100% natural and high quality Greek product made in the best traditions of Greece & ndash; the birthplace of the olive. It has a beautiful translucent amber hue, a rich taste with a light spicy specific bitterness and a delicate aroma characteristic of the most ripe and juicy fruits.

Quality virgin oil. As a rule, Olio Extra Vergine di Oliva is obtained in the process of crushing the olives together with the pits, due to which the olive oil retains all its useful qualities. No chemical additives are used for production. Olio Extra Vergine di Oliva can be used for almost all types of cooking: it is suitable for stewing, frying and for dressing salads. Store in a dark place.

The first oil is separated, obtained at a temperature of no more than 27 degrees. Acidity less than 1%. The product is obtained in the process of crushing olives by cold pressing, therefore mamlo retains its useful properties as much as possible. No additives are used for production.