Bottle of Galega Extra Virgin Olive Oil
500 ml
18,00 €
Hand-picked then gently cold pressed by the village mills, the mid-season green, purple and blue Galega olives offer a sweet and fruity oil that tempers the acidity of the polyphenols with a suave delicacy, riper flavors and buttered.
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Description
Personal, original, revealing exceptional flavors, Galega olive oil is renowned for its sweet and fruity flavor with a marked taste of ripe olives, apple and aromatic herbs. Very low in acid, Pachamama Terra Medica olive oil has organoleptic characteristics worthy of a grand cru.
Why?
- Its method of cultivation
It comes from a sustainable, organic and nature-friendly agricultural model in which no chemicals or other inputs are allowed. - Very sensitive to light
Its dark glass container ensures optimum quality and conservation of its active ingredients. - It is labeled DOP "Norte Alentejo", a protected designation of origin.
Which guarantees its provenance and protects its quality. - It has an exceptionally low acidity of 0.13%.
In accordance with legal provisions, the acidity of extra virgin olive oil is always less than 0,8%. The lower the acidity, the less free fatty acids the oil contains and the better the taste, smell and quality of the oil.
- Its peroxidation rate is 7.0
This rate gives an idea of the time elapsed between harvest and extraction. If this delay is too long, the oil will taste rancid. This criterion also makes it possible to evaluate the storage conditions of the oil before bottling. If the index is good, the oil will keep for a year to a year and a half. The best extra virgin olive oils have an index of less than 10. The maximum authorized peroxidation index is 20. - Its purity of 0,11 is exemplary
This is the ultraviolet absorbance value at 270 µm, a good indicator of olive oil purity. It indicates the absence of twigs, leaves or other substances in the oil. The lower this index, the better. For extra virgin oil, the law limits it to a maximum value of 0,20. In the case of the best extra virgin olive oils, it is even lower than 0,12. - It is grown and pressed at the same time
The longer the time between harvesting and pressing, the lower the quality of the olive oil. At Pachamama we harvest and press the same day.
Cheers !
Olive oil, the cellular antioxidant.
Scientific research has proven that free radicals are the main causes of oxidative stress. This causes a degradation of our cells that can cause inflammation and cardiovascular disorder which, in some cases, turns into severe pathologies such as cancer and neurodegenerative diseases.
Pachamama Terra Medica oil is particularly rich in antioxidants and good fatty acids. This remarkable concentration is due to the conditions in which our olive trees grew. Strong temperature variations, rocky soil and lack of water force them to produce more antioxidants in order to ensure their own survival. Full of these active ingredients, our extra virgin olive oil fights naturally and effectively against the excess of these free radicals in order to restore the balance of our body.
