WHAT IS REFINED OLIVE OIL?
12 jun. 2020
When the olive harvest takes place, not all the fruit obtained is suitable for producing Extra Virgin Olive Oil or Virgin Olive Oil. There is a high percentage of olives that are of poor quality due to various factors: being bruised, fallen to the ground, damaged by pests or weather agents, overripe, etc. These low-quality olives undergo their own process at the mill, from which we obtain another type of oil: Lampante Olive Oil.
THE SPANISH PARADOX AND THE RESPONSIBLE DECLARATION
11 jun. 2020
The German philosopher, anthropologist, and biologist, Ludwig Andreas Feuerbach, in his writing 'Teaching of Nutrition' ('Lehre der Nahrungsmittel: Für das Volk') from 1850, wrote: "If you want to improve the people, instead of speeches against sins, give them better food. 'Man is what he eats'."
ESTRENAMOS WEB!!
10 jun. 2020
Nos complace informarles que hemos renovado nuestra página web www.monteoliva.com
TIPS FOR CONSUMERS WHEN BUYING EXTRA VIRGIN OLIVE OIL (EVOO)
06 jun. 2020
In this article, we want to provide you with a series of very useful tips as consumers when facing the purchase of Extra Virgin Olive Oil (EVOO).
OLIVE OIL CLASSIFICATION
05 jun. 2020
Olive oil is the liquid extracted from the fruits of the Olive tree: the olives. It is also the healthiest edible vegetable fat and the only one that can be consumed as olive juice, as the rest of oils (sunflower, soybean, rapeseed, etc.) need to be refined, meaning they undergo a series of aggressive processes involving numerous chemical products. As it is well known in a large part of our planet, Extra Virgin Olive Oil is the essence of the Mediterranean diet: fresh juice from healthy olives with endless uses and health properties.
WHAT IS EXTRA VIRGIN OLIVE OIL? (EVOO) AND TYPES OF EVOO
04 jun. 2020
Extra Virgin Olive Oil is the highest quality olive oil. It is obtained directly from sound olives through purely mechanical processes, which gives it an impeccable taste and aroma. Likewise, it is a liquid free from defects, and its acidity level cannot exceed 0.8°. It is the only oil among all existing ones (sunflower, rapeseed, soybean, etc.) that can be consumed as a natural juice. The rest require a drastic refining process.
Coop. Olivarera Virgen de la Sierra de Cabra S.C.A. ha sido beneficiaria de Fondos Europeos cuyo objetivo es la mejora de la competitividad de las PYMES, y gracias al cual ha puesto en marcha un Plan de Acción con el objetivo de reforzar la digitalización y la competitividad de las pymes durante el año 2025. Para ello ha contado con el apoyo del Programa Pyme Digital de la Cámara de Comercio de Córdoba.
La Cooperativa Olivarera Virgen de la Sierra de Cabra, SCA ha recibido una ayuda de la Unión Europea con cargo al FEADER para MEJORA TECNOLÓGICA DE ALMAZARA COOPERATIVA (Expte. IA-O-09-14-2023-1-027) que tiene como objetivo principal la mejora de la competitividad de los productores primarios mediante régimen de calidad e incremento del valor añadido, en concreto, el incremento de la calidad de los aceites obtenidos, acondicionamiento de la capacidad a la producción y reducción del consumo energético e hídrico.
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