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Natural Olive Oil: It is obtained from olive tree fruit by applying mechanical or physical processes such as washing,decantation, centrifugation and filtration processes in a thermal environment that will not cause any change  in its natural qualities; refers to oils bearing physical, chemical and sensory properties of products in their category.

Natural extra virgin olive oil: Suitable for direct consumption, free fatty acid oleic acid in terms of not more than 0.8 grams per 100 grams. Natural First Olive Oil: Oils not exceeding 2.0 grams per 100 grams of oleic acid with free fatty acid, suitable for direct consumption. Refined Olive Oil: It is obtained as a result of refining raw olive oil by methods that do not cause changes in the natural triglyceride structure and the free fatty acid is not more than 0.3 grams per 100 grams of oleic acid.Riviera Olive Oil: It is a mixture of refined olive oil and natural olive oil suitable for direct consumption.

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