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Types of oil

Extra Virgin Olive Oil 

This oil is obtained from the fruit of the olive tree through mechanical or physical process which does not alter the oil. The extra virgin oil is of higher quality, which has all the flavour and aroma of the olives. These olives are carefully chosen and are gently pressed to obtain their juice (cold pressed). Its acidity does not exceed 0.8 grams per 100 (0.5 °).

Culinary uses: This is a premium quality olive oil which enriches all the dishes. It is tend to be used in its raw state to maintain intact all its sensory characteristics of the squeezed fruit. Therefore due to its quality it also lends itself to be used for different culinary cooking techniques.


Virgin Olive Oil

This oil is obtained from the fruit of the olive tree through mechanical or physical process that does not alter the oil. The Virgin olive oil is oil which is high category oil, but a little lower than the extra virgin olive oil., Although olives are not of such good quality, this oil is also pressed cold. Its acidity does not exceed 2 grams per each 100 (2nd).


Olive Oil

It is obtained by mixing refined oil with Virgin or extra virgin oil. This refinery consists of oil with a high degree of acidity which is not suitable for consumption. Due to a chemical process, it loses the word Virgin of his denomination as not having been achieved by mechanical means. Its acidity does not exceed 1 gram for every 100 (1st).


Pomace Oil

It is the result of treating the resulting solid residue obtained from the olive press. Vegetable fat that is obtained is mixed with Virgin olive oil. The acidity level of the final oil is no higher than 1.5 °.

Culinary uses: The pomace oil has the same uses in the kitchen as olive oil.


Sunflower Oil

It is oil extracted from the sunflower seeds. It should be the oil extracted from the first press and should be kept cold so that it maintains its extraordinary properties. The origin of the sunflower is mainly attributed to Mexico but it seems to be that it was at the end of the 18th century in Russia where the first oil extraction tests were conducted and in the mid-19th century when they first started to market it on a large scale.

Culinary uses: The sunflower oil is ideal for raw consumption since it does not support temperatures. It is ideal for dressing salads or other dishes. In addition to its culinary benefits, if it is not refined, you can taste the delicious sunflower seeds.


Grape Seed Oil

It is dark green oil and has a characteristic smell similar to a Raisin. Ideally as an antioxidant it is recommended to be drunk regularly. It is obtained from grape seeds and the process of extraction can be chemical or cold-pressed.

Grape seed oil is an important source of antioxidant nutrients. Among its components it has vitamin E, which allows trapping free radicals generated by vulnerable skin lipids. Therefore its application allows reducing damage to the skin and its consequent aging, as well as other diseases.

Culinary uses: It can be used to prepare any dish, or dressing since it does not alter the taste of food and does not lose its properties when it is subjected to high temperatures. For this reason, it is especially used a lot in desserts as its soft, sweet flavour which goes unnoticed, allows other food to play the dominant ingredient in a dish.

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