100% MONEY BACK GUARANTEE, BY VEZORLA'S OWNER (SPANISH OLIVE GROWER)
WE ARE WORKING ON OUR CURRENT HARVEST AND WE WILL RECEIVE OUR NEW FERSH JUICE ON JAN/FEB 2021.
AS YOU KNOW, HIGHEST QUALITY TRANSLATES TO HEALTHIER & FRESHEST TO TASTIER.
VEZORLA IS A "CERTIFIED" EXTRA VIRGIN OLIVE OIL FROM SUSTAINABLE AGRICULTURE
EAT HEALTHY & LIVE LONGER
You need fat for your body to function correctly. Eat healthy by using EVOO as a main source of fat. Studies show that eating foods rich in monounsaturated fatty acids like EVOO may improve blood cholesterol levels, which can decrease your risk of heart disease and may also help decrease the risk of type 2 diabetes. Not all EVOO's have the same composition, our Picual is one of the varieties of olive oil with the highest % of monoinsaturated fat (oleic acid), 78.34% wow!!
LIVE LONGER, OLIVE OIL IS ANTY-AGING
High in polyphenols (natural antioxidants) that protect our cells from oxidation, keeping us younger. Picual is above average having from 500mg to 800mg per kg of picual olives.
USE EVOO DAILY, FOR ALL PURPOSES
Olive Oil has a great resistance to chemical changes when heated. Its smoked point (the temperature at which olive oil smokes and chemical decomposition begins) is 410 Fahrenheit. If we consider that the average temperature for frying food is 350 Fahrenheit, we see olive oil is totally appropriate for it.
Olive oil is better tolerated than butter by the stomach, boosting the properties of the liver and increasing pancreatic secretion, so its use in the kitchen , both when frying and when dressing dishes, is highly recommended.
WHY TO PAY MORE FOR PREMIUM ROYAL?
Why do you pay so much for a good whiskey or cognac, of for a Premium gin and tonic? Among other things, because it's worth it. Premium EVOOs reach those prices because they are oils of early harvest and limited edition of the highest quality ,where the yield is sacrified in order to obtain the highest quality. To be able to make 1 litre of this EVOO we need 8kgs of olives with all the work that represents.
SPEND WISELY, EVOO STRAIGHT FROM THE SOURCE
We promote the direct sale, from the producer to the consumer by cutting out the middle-man. This is the reason we can maintain the highest quality and still have a fair relationship between quality/price.
EVOO & CHOCOLATE MADE WITH 6% EVOO
Veronica Guirado, Vezorla's owner
100% MONEY BACK GUARANTEE
We pride ourselves in our traditional, sustainable and hand-crafted production of 100% Natural Olive Juice and we love the taste! However, we realize Pure Extra Virgin Olive Oil is not for everybody. If you are unsatisfied with our product simply email firstname.lastname@example.org and we will refund your entire purchase. Thanks for giving us a try!
HARVEST DATE. GET THE SENSORY EXPERIENCE OF A FRESH OLIVE JUICE
Just like your fruits and veggies EVOO is best fresh. I recommend to look for the Harvest Date on the bottle. After harvesting and milling, the bitter and peppery flavours are at their greatest dimensions. Seasonal, regional and varietal characteristics shine through. Health-giving properties such as antioxidants and oleic acid are also at their peak. Vezorla is committed to freshness and transparency in every aspect of what we do. We declare the harvest date on the back label. Freshness is a important measure of quality. Why would you accept any less? Use it generously- and soon!
LOOK FOR TRUST AND TRACEABILITY
We don't want just to create a trustted relationship, we want to show you by reports and traceability numbers that we are a truly EVOO. We have a third party, the Designation of Origin Sierra de Cazorla by The International Olive Oil Council who certifies each tin/bottle is 100% olive juice from healthy olives. The number under the stamp is personalized to each particular tin/bottle which certifais the quality of the olive juice inside is Extra Virgin.
FIRST COLD PRESSING VS COLD EXTRACTION
First cold pressing is an outdated concept, but is still used as it is were a mantra. Before the appearance of continuoius manufacturing systems currently used in the vast mayorityof mills, the only extraction system for olive oil was that of presses (hydraulic press). After each harvest, the olives were deposited in stone mills or in beam presses that squeezed the fruits to obtain all their juice. The first juice that was extracted and cold pressed directly was of higher quality than those obtained on subsequent pressings. At the present, extra virgin olive oil is produced using cold extraction with centrifuges at a temperature of less than 27C, a system that guarantees maximun quality by preserving all the organoleptic and nutritiional properties of the olive juice intact.