Specifications

• Extra Virgin Olive Oil

  5 L (pet)
  1 L (bottle)
  750 ML (bottle)
  500 ML (bottle)
  250 ML (bottle)
  

  Extra virgin olive oil Premium
  The best one between the best ones, fruit of the selection of the best olives, carefully extracted for processes solely mechanics and the cold, the Saloio extra virgin olive oil Premium  is distinguished by its fruity aroma and low acidity, making it an excellent product to be used uncooked.
  500 ML (bottle)

  Extra virgin olive oil Special
  The authentic flavour of the oil, gotten for processes solely mechanical and pressure the cold. With its pretty easy packing to handle he is ideal to lead to the table and to temper its plates.
  500 ML (bottle)

  Extra virgin olive oil Bio
  Pure as land, the Biological Oil is gotten of olives harvested in worked olivais of traditional form, that is, where chemical products are not used (pesticides, Herbicides or any chemical product).
  500 ML (bottle-Botija)

  Origin:Portugal

  Color:Golden Green

  Validity: 3 years

  Keep out of direct sunlight and away from heat.

Nutrition Facts

Serving Size 1 Tbsp (15 ml)
Serving Per Container

Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
* Percent Daily Values are based on a 2.000 calorie diet.

Logistic Information

The Our Olive Oil

Varieties:
Majority Galega olive, also having some percentage of other Portuguese typical varieties as the cobrançosa, verdeal, cordovil and others.

Origin:
Portugal with predominance of the region north of the Alentejo.

State of Maturation:
Always before the maximum point of maturation of the olive, because from losing qualities of the fruit there the transformation level.

Transformation:
The time between the harvest and the transformation is the possible minor, to use to advantage the qualities of the olive and to minor the defect risks. After the harvest and transport it our factory the olive clean and are washed to conserve its characteristics in accordance with, being later separate in different lots its quality.
A extraction of the olive oil of the olive in our factory is a process total mechanic, of which if they get the Virgin Oil, the before treatment does not hold any chemical product in its extraction nor is subject to posterior, results a natural product 100% (juice of olive).
The transformation process involves four steps, the milling, termobatedura, the extraction and the separation made for “centrifugação”, during which the temperature conditions are kept to preserve responsible composites for the colour, flavour and aroma

Storage:
Made in deposits of inox in our warehouses, during this period the conditions of hygiene, airing, temperature and luminosity to allow a maximum conservation of the qualities of the olive oil are rigorously controlled.

Bottling:
Made to the measure of the necessities of the customer, from there, the bottles not to have of being dark, therefore this is only processed when we receive orders.

Quality control:
Made for our laboratory the equipped with best and more recent technology and for an engineer with recognized knowledge, guaranteed one quality control of our olive oils. All our olive oils previously are approved by a group of cloth proves with wide guaranteed experience the good tradition of the Portuguese olive oil.

Final Note:
Of all this process it results that oil "SALOIO" is a superior olive oil in organoletics and sensorial terms, colour yellow-golden, flavour and harmonious aroma the fruited one of cool olives and low acidity.