The “SALOIO‿/strong> olive oil is prefered by those who like the original taste of the olive, which possesses his own innate characteristics.
The "SALOIO" olive oil was the first to cross the Portuguese frontiers being today international recognized.The tradition of the “SALOIO‿/strong> olive oil is today a Portuguese symbol in the world
5 L (tin,pet)
3 L (tin)
1 L (bottle,tin)
750 ML (bottle)
500 ML (bottle)
200 ML (bottle)
Validity: 3 years
Keep out of direct sunlight and away from heat.
Serving Size 1 Tbsp (15 ml)
Serving Per Container
|Amount Per Serving||Daily Value*|
|Calories||120 kcal = 504 kJ||5 %|
|Total Fat||14 g||21 %|
|Saturated Fat||2 g||9 %|
|Trans Fat||0 g||**|
|Polyunsaturated Fat||1,5 g||-|
|Monousaturated Fat||10 g||-|
|Cholesterol||0 mg||0 %|
|Sodium||0 mg||0 %|
|Carbohydrate||0 g||0 %|
|Protein||0 g||0 %|
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.
|capacity||carton||gross weight||pallet||container||códe ean|
|1 Litre||12 Bottles||16,5 kg||50||1.100||560 395 200 1146|
|750 ML||12 Bottles||14 kg||60||1.300||560 395 200 1238|
|5 Litre||4 Bottles PET||20 kg||40||800||560 395 200 1191|
|5 Litre||4 Tins||20 kg||40||1.000||560 395 200 1115|
|Gallon||4 Tins||15 kg||40||1.200||560 395 200 1008|
|3 Litre||6 Tins||18 kg||40||1.000||560 395 200 1092|
|1 Litre||20 Tins||20,5 kg||40||1.000||560 395 200 1085|
|Quarter||20 Tins||19,5 kg||40||1.000||560 395 200 1054|
|900 ML||20 Tins||19 kg||100||1.000||560 395 200 1078|
|500 ML||20 Tins||10,5 kg||100||2.000||560 395 200 1047|
|Pint||20 Tins||10 kg||100||2.000||560 395 200 1023|
|200 ML||40 Tins||9 kg||100||2.000||560 395 200 1016|
Majority Galega olive, also having some percentage of other Portuguese typical varieties as the cobrançosa, verdeal, cordovil and others.
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.
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
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.
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.
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.
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.