AOVE

«Of all the fats that exist, the juice of the olives is the only one that has the right to be called oil, because the origin of this Castilian word comes directly from the Arabic word az-zait that translates directly as» the juice of the olive » It is the only fat obtained by simple pressure, without solvents, without additives or technological sophistication, which gives the most flavors because each variety of olives has its own «