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How to conserve extra virgin olive oil
Extra-virgin olive oil is essentially a product of fruit extraction. Its flavor and properties decrease as time goes by. It is a process in which the oil slowly begins to become more rancid, or more technically speaking, oxidizes. Read more
Los Angeles international EVOO awards reaffirm the leadership of Oleoestepa as a producer of high quality extra-virgin olive oil in the North American market
For the fourth consecutive year, Oleoestepa is recognized as a leader in the production of high quality extra-virgin olive oil at the international awards at the Los Angeles EVOO Competition, the most prestigious contest in the North American market. Read more
Egregio takes its place as one of the Canadian market’s favorite oils
The most important awards in the international extra-virgin olive oil competition in Canada were declared during the celebration of SIAL Canada. After the jury’s deliberations, the Oleoestepa organic extra-virgin olive oil, EGREGIO, was selected as the jury’s favorite. Read more
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