Extra virgin olive oil

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Five hundred years of history and tradition allowed the oil from Onil and its mill to be recognized with the Silver Medal of the Consell Valencia of Culture in ***8. This distinction gave way to the idea of​​creating a museum that collected the details of years of work, an illusion that was accomplished on April *7, ***2 with the opening of "Museo del Oli" at the premises of the agricultural cooperative “Virgen de la Salud” of Onil. This collection reflects the history of olive oil production in Onil and the region of l'Alcoià.
 

• Extra virgin olive oil. The highest quality. It is obtained directly from olives in good condition only by mechanical extraction processes with a perfect taste and smell and not exceeding 0.8 degrees of acidity.
• Virgin olive oil. Follows the same quality parameters as the extra virgin olive oil in terms of extraction methods, but cannot exceed 2 degrees of acidity. It may have defects of taste and aroma, so long as they are almost imperceptible to the consumer.
• Olive oil. Contains exclusively refined olive oils and virgin olive oils. Mixed of refined olive oil, obtained from refined oils that have not reached the quality parameters mentioned above, and virgin or extra virgin oil (in varying proportions, *0% **0% by the usual).
• Olive pomace oil. Results of refined pomace, pulp leftovers from olive extraction, mixed with a proportion of virgin olive oil.