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Oli Premium d'arbequina

lux by naturalis olive oil Premium 500 ml

€20.90
Tax included

This oil is called lux (light in Latin) is the oils oil, the premium class.

The best. That's why it has such a special packaging.

It is ideal to give away, and to serve at the table when you put it beautiful because you have a commitment. Also when you have the family.

Actually, it's always good. And you know what? Also to give you a present for yourself. I hope you enjoy it.

Quantity

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  • The delivery of the products will take place from 48 to 72 hours. After receiving the order, as long as there is no weekend in the middle and all the products you buy are available. The delivery of the products will take place from 48 to 72 hours. After receiving the order, as long as there is no weekend in the middle and all the products you buy are available.
  • Return policy. You have three days to return us it. It must be returned with the packaging, intern and extern intact and well packed just as it has arrived. Return policy. You have three days to return us it. It must be returned with the packaging, intern and extern intact and well packed just as it has arrived.

Lux by naturalis olive oil class Premium the best vegetal oil for you.

The oil is an oily liquid at room temperature of different origins and that are not mixed in water (hydrophobic). They are extracted from plants, therefore of vegetable origin. At least what we care about us. It is essential to the Mediterranean diet and whenever a cooking recipe talks about oils, we understand that it is olive.

We have tried to find the best arbequina olive oil 100% of the first pressed in cold and of natural origin and we have achieved it. This one of the Premium type is the most precious, because it is the purest.

The quality of an olive oil can be defined as the set of properties or attributes characteristic of the oil, which determine the degree of acceptance on the part of the consumer with respect to a certain use. The quality criteria that apply to olive oil are defined by chemical determinations such as:

the degree of acidity

the state of oxidation

the detection of anomalous components

and by the results of the sensory analysis of the organoleptic characteristics defined by a panel of experts, starting from a tasting in a tasting laboratory, quantifying the absence-presence of errors and describing their positive attributes, mainly the fruit with its variants.

The method for obtaining it. It is considered that the best and that retains all its properties is that oil that is obtained from the first cold dam and is called extra virgin olive oil.

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