DEVOTION® flavored extra virgin olive oil is available with Chilli, Oregano and Rosemary varieties, all in 500ml glass bottles. The olive oil we use is the same Premium Extra Virgin, obtained directly from olives, solely by mechanical processes, cold extracted, without additives or preservatives, with an acidity of less than 0.3%.
Predominantly the same fresh aroma, , intense flavour and slight pungent, the validity period is 18 months after the packaging. Its chemical characteristics are in agreement with Regulation (EC) nº 2568/91 and amendements.
The varieties of olives used are Galega, Cordovil and Verdeal, processed in a Ecological Mill, at a temperature of 27ºC, with no added water or preservatives. This olive oil is subsequently subject to a natural decanting process in stainless steel tanks, kept at a constant storage temperature and hermetically sealed, to ensure all of its characteristics.
It can be used raw as starters, to dressing pastas, meat or fish as well as for cooking.
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DEVOTION® flavored extra virgin olive oil is available with Chilli, Oregano and Rosemary varieties, all in 500ml glass bottles. The olive oil we use is the same Premium Extra Virgin, obtained directly from olives, solely by mechanical processes, cold extracted, without additives or preservatives, with an acidity of less than 0.3%. Predominantly the same fresh aroma, , intense flavour and slight pungent, the validity period is 18 months after the packaging. Its chemical characteristics are in agreement with Regulation (EC) nº 2568/91 and amendements. The varieties of olives used are Galega, Cordovil and Verdeal, processed in a Ecological Mill, at a temperature of 27ºC, with no added water or preservatives. This olive oil is subsequently subject to a natural decanting process in stainless steel tanks, kept at a constant storage temperature and hermetically sealed, to ensure all of its characteristics. It can be used raw as starters, to dressing pastas, meat or fish as well as for cooking.
It should be stored away from light and heat, and being a natural product it can present haze and some residue or solidify at low temperature.
Organoleptic Characteristics
Fresh and fruity aroma with slight pungentChemical Characteristics
Acidity: 0,3% Peroxide index: 8,3 (meq02/kg) Waxes: <250 (mg/Kg) K232: 1,78 K270: 0,14Production
Superior category olive oil obtained directly from olives and solely by mechanical means, cold extractedNutrition Facts
Serving Size: 1 tablespoon (15ml/0.51 fl.oz.) Calories: 130 (6% DV*) Fat: 14g (21% DV*) Saturated Fat: 2g (10% DV*) Carbohydrate: 0g Cholesterol: 0mg Sodium: 0mg Protrein: 0g Not a significant source of dietary fibber, sugars, vitamin A, vitamin C, calcium and iron *Reference dose for an adult (8.400Kj/2.000Kcal)Comments
Being a natural product it can present haze and some residue or solidify at low temperature, store in a cool dark place -
Organoleptic Characteristics
Fresh and fruity aroma, and slight pungentChemical Characteristics
Acidity: 0,17% Peroxide index: 9,0 (meq02/kg) Waxes: <250 K232: 1,92 K270: 0,16Production
Superior category olive oil, solely by mechanical means, and cold extracted, obtained directly from olives grown in a organic agricultureNutrition Facts
Serving Size: 1 tablespoon (15ml/0.51 fl.oz.) Calories: 130 (6% DV*) Fat: 14g (21% DV*) Saturated Fat: 2g (10% DV*) Carbohydrate: 0g Cholesterol: 0mg Sodium: 0mg Protrein: 0g Not a significant source of dietary fibber, sugars, vitamin A, vitamin C, calcium and iron *Reference dose for an adult (8.400Kj/2.000Kcal)Comments
Being a natural product it can present haze and some residue or solidify at low temperature, store in a cool dark place -
DEVOTION Cereal is mild and results from the fermentation of different grains that arrive at the end of each summer. This type of vinegar usually contains in its composition phosphorus, calcium, potassium, iron, zinc, copper and other minerals beneficial for your health. Its acidity is 6%. All products and processes used in the manufacture and preparation of this vinegar are in accordance with the rules established in the European Code of Good Manufacturing Practices for Vinegar, published by the International Standing Committee on Vinegar, and the existing community legislation.
