La Violetera - Desde 1928

Extra virgin olive oil is the one with acidity of up to 0.5% according to Brazilian legislation;
The origin of the name is from the Arabic, “az zait” which means juice of olives;
It is 6000 year old food, which has been widely used in aesthetic treatments, given it is rich in antioxidants (vitamin E), that slow cellular aging;

Olive oil is rich in monounsaturated and polyunsaturated fats;

The most consumed oils are “blends”, or a mixture of oil from olives of different varieties, seeking a characteristic for each brand and standardization of taste;

Olive oils are classified according to their acidity as well as a sensory analysis plus other physical and chemical characteristics;

The color ranges from light yellow to green, which may vary with time, variety of olives used and maturation point;

The aroma is fruity and pleasant;

Flavor ranges from mildly spicy / bitter (less ripe olives or specific variety of olives) up to smooth and slightly sweet (riper olives);

The oil should be stored without exposure to light and air;

According to a study from the University of California, the consumption of olive oil stimulates the brain and is capable of strengthening the immune system.