Organic raw olive oil

The olive oil (Olea europea) is pressed in Portugal at around 27°C by Thomas Fehrenbach, who runs a small olive plantation there. The taste is balanced, not too strong, with a light fruity note.

The oil can be used to refine marinades, sauces, soups and pasta. It gives fresh, crunchy salads and vegetables a fine Mediterranean note.

Due to their high smoke point, virgin olive oils can also be used for frying, braising, grilling and deep-frying meat, seafood and vegetables. However, valuable substances are lost at temperatures above approx. 180°C.

Olive oil is made up of 75% oleic acids, 15% saturated fatty acids, 10% linoleic acids and fatty by-products.