VISITS:

    
We can organise group visits with prior appointments.

If you wish to pay us a visit, we would be pleased to show you our olive grove; the oldest part, restructured after the frost of 1956, as the new plantation; and then present our extraction equipment letting you discover a range of rare and delicate flavours by tasting and discovery of fruity types, levels of bitterness and pungency.

Of course, we will try to answer your questions and your requirements, and will share with you our love of olive and its products.

PROPERTIES AND USES OF OLIVE OIL:



Food for the heart and the arteries; of all edible fats, olive oil is the richest in mono-unsaturated fatty acids (approximately 70%); its consumption helps in the prevention of cardiovascular diseases, and also helps decrease “bad cholesterol” related to proteins, increases “good” cholesterol, beneficial for the prevention of artherosclerosis.

It is also the most easily digested of all the fatty substances; by improving the intestinal transitting and facilitating biliary secretions, it also helps assimilation of the well known “heavy to swallow” foods.

By its particular composition of mono and poly-unsaturated fatty acids, this food helps bone growth, and consolidates the bone density by facilitating mineralisation of the bones.
Its wealth of Vitamin E (approximately 5 times more than butter), plays an active role in defending the body against ageing of the organs and tissues.

Methods of consumption: Of all the vegetable oils, olive oil is the oil which best tolerates high temperatures, with a smoking point of 210°; the fruity green olive oils are most stable to heat, and thus usable in all hot or cold dishes.