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.
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
The Italian Organic Consortium (BIOL) rewards the attractiveness of Egregio with the BIOLPACK 2017
Just as in previous years, the current campaign is doing very well in awards for EGREGIO, the prime product of Oleoestepa Organic Gourmet. In addition to the awards received in the International Organic Foods Trade Fair BIOFACH (celebrated at the beginning of February in Nuremberg, Germany), Read more
The Oleoestepa laboratory at the forefront in the analysis of oil and olives
The Oleoestepa laboratory has managed to expand the scope of its accreditation ISO 17025 through multi-residual analysis of agro-food products, specifically for olive oil and its olives. Read more