Eleology Chef's Table ORGANIC 5 litres

Olive groves at altitude (350m) with a hot, dry climate in summer but very cool from the end of October, which protects and invigorates the fruit for optimal sensory expression during extraction

Harvested in November-December, the olives are brought to the mill and the olive oil is extracted the same day - a practice not always common in remote villages at high altitudes.

Extra virgin olive oil is not just a fat; it is a true treasure of nature. Unlike refined seed oils and animal fats, extra virgin olive oil is very stable due to its high content of natural antioxidants like vitamin E and polyphenols, as well as oleic acid. These properties make it the most suitable option for frying when lightness, flavor, and health are desired.

Moreover, thanks to its sensory profile, which is far from other "mature" oils lacking much character, it is ideal for finishing your dishes and dressing your salads.

The three enemies of extra virgin olive oil are heat, air, and light...

1. Choose opaque bottles (never transparent!) and avoid direct contact with light.
2. Keep your oil in a dark, cool place and avoid exposing it to a heat source if not necessary (oven or other cooking area).
3. Depending on your consumption rate, try not to keep too many half-used bottles for too long (the air inside accelerates oil oxidation). A few weeks is still okay.

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Average nutritional values per 100g

Energy 3700kJ/900kcal

Total fat 96g of which

- saturated fatty acids 14g

- monounsaturated fatty acids 74g

- polyunsaturated fatty acids 8g

- Salt 0g

Carbohydrates 0g of which

- sugars 0g

- proteins 0g