THE MOST AUTHENTIC HIGH PREMIUM EVOO, STRAIGHT FROM MY FAMILY GROVE IN ANDALUSIA TO YOUR TABLE.
IT IS HARVEST TIME & WE ARE EXTRACTING THE JUICE FROM OUR "PICUAL & ROYAL" OLIVES FROM MONDAY TO SUNDAY, THIS IS A NON STOP TO GET THE GREATEST QUALITY.
AVAILABLE IN CANADA IN MARCH 2021.
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 email@example.com 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First cold pressing is an outdated concept, but is still used as it is were a mantra.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.