Montsacer Extra Virgin Olive Oil is obtained in the traditional way from the first cold pressing of the recently harvested fruit. This type of extraction by mechanical processes results in an oil of superior category that maintains all the nutritional properties without altering them.

Montsacer oil from the La Bisbal de Falset Cooperative has a maximum acidity of 0.3º. The low alcohol content confirms the high quality of the product and the organoleptic values of the mild flavour and fruity and aromatic tones that characterise the oil. Its consumption in crude allows us to appreciate the characteristics in all its amplitude, and its use in the kitchen enhances the flavor of the food giving it a unique and special touch.

Degree of acidity / 0,3º

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