Extra Virgin Olive Oil obtained from small olives from the ACEBUCHE, called ACEBUCHINAS.
Its high content of tocopherols or vitamin E stands out. It takes 20 kilograms of olives to obtain 1 litre of oil. Suitable for raw use, both for ingestion and for spreadings.
ACEBUCHINA oil. It comes from the wild olive tree.
Little is known about the benefits of ACEBUCHINA oil, which comes from the wild olive tree or ACEBUCHE.
In terms of its chemical analysis, it contains a large amount of TOCOPHEROLS: vitamin E (a nutrient for many body processes. It contributes to the proper functioning of nerves and muscles, prevents the formation of blood clots and strengthens the immune system). The amount of this compound in ACEBUCHINA is almost triple that of traditional Extra Virgin Olive Oil. In the same line, there is the content of STEROLS, beneficial for cardiovascular health. Also used to remedy skin conditions, such as atopic dermatitis.
Organoleptically, it presents aromas and floral nuances: wild aromas, predominantly raspberry. Its appearance on the palate presents a sensation of lower density. It turns out to be a subtle EVOO; its bitterness is moderate, but its spiciness stands out (a good sign of its natural antioxidant content).