The FAIGES GROUP, more than 100 years exporting top-quality cooking oils around the world

• Benefits
• Types of oils
• Production process
• History

Types of oils

A) Virgin olive oil

Authentic pressed oil with no colourings or preservatives. It is oil produced solely through physical processes under temperature conditions that do not involve any alteration of the oil.

Types:

• Extra: this is the highest quality. It has an exceptional flavour and no more than 1º of acidity (in the form of oleic acid).
• Refined: an impeccable taste and acidity between 1º and 1.5º degrees. This oil is lower quality than extra virgin, but just as fine for human consumption.
• Semi-refined or ordinary: acidity between 1.5º and 3º.
• Lampante: oil with more than 3º of acidity. It can't be consumed straight.

B) Olive Oil

A mixture of virgin olive oils, except for lampante, with refined olive oil, with acidity no higher than 1.5º

C) Raw olive pomace oil

This is olive pomace oil used for refining so that it for cooking uses and for industrial uses.

D) Olive pomace oil

Oil produced by mixing refined olive pomace oil and virgin olive oil, which can be eaten. The label always states that it is olive pomace rather than olive oil.