“Virgin” olive oil is a non-heated oil obtained by mechanical means, while heated olive oil loses 40% of its properties.
This oil is extracted by mechanical or physical means and after the washing process and without any processing, it is extracted from the olive seed.

Due to the lack of special processing during the oil extraction process, virgin olive oil contains useful and unique olive compounds and is suitable for roasting and cooking at normal temperatures. Of course, the best way to use virgin olive oil is to use it as a salad dressing and various dishes. Due to the specific temperature at which virgin olive oil is processed, the glyceride structure of the oil does not change and is therefore beneficial to the health of the digestive system.

This oil is rich in vitamins A, E, and D. The virgin olive oil is in the category of fragrant olive oils, and when you eat this type of oil, the taste and smell of olives are completely felt.

Extraction of olive oil

Olive oil is obtained by squeezing olive fruit, which is high in unsaturated fats.
Olive oil is a unique edible oil due to its high content of monounsaturated fatty acids, pleasant taste, good stability, and special health effects.
The oil is produced by completely crushing the olives and separating the oil by mechanical or chemical methods that do not change the structure of the oil.
Also, according to FAO statistics, the largest olive producers in the world are Spain, Italy, and Greece, respectively, and Iran is ranked 11th in the world with 40,000 tons produced in 2014.



This oil is also not refined. Olive oil together has the purity and true taste of olives. The difference between virgin and extra virgin olive oil is in the amount of oleic acid.
So that virgin olive oil has more oleic acid.
In terms of taste, virgin olive oil has a milder taste than extra virgin olive oil. It should be noted that virgin olive oil is difficult to find.
Virgin ( Acidity under 1,8%)

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