Organic olive oil

extra virgin

OriginOur extra virgin olive oil organic comes 100% from Spain.
Certificates EU organic
Article number210120

Description & production

Virgin extra olive oil organic is obtained by cold expression or other suitable mechanical means from the ripe drupes of Olea europaea L.

Olive oil extra virgin organic is yellow or greenish-yellow, transparent liquid with a characteristic odour. When cooled it begins to become cloudy at 10°C and becomes a butter-like mass at about 0°C.

Organic olive oil extra virgin

Gustav Heess

When selecting our olive oil in Spain, we use the many years of know-how of our local staff in selecting cooperatives and their olive oils. Our colleague in Spain is an officially recognized catador (olive oil tester and member of the olive oil panel of Baena). He is on the road for us all year round to select the highest quality olive oils virgin extra organic. The olives are mainly grown by cooperatives between Cordoba and Seville.

After the harvest the organic olives have to be brought to the oil mill as soon as possible, because they have to be processed in the oil mill within 24 hours after the harvest in order not to spoil. Once the olives arrive at the oil mill, the leaves are removed, and the olives are washed. After a further quality control, the organic olives arrive at the oil mill via a conveyor system. There a roller crushes the fruit into a pulp. The mash is kneaded in the Malaxer so that the fine oil droplets in the fruit flesh combine to form larger drops. The oil is then separated from the fruit water and the solid components by a centrifuge.

In addition to the chemical and physical parameters, olive oil extra virgin organic is subjected to a sensory test, the so-called panel test. According to a precise procedure laid down in the EU Regulation 2568/91, the oil is tested by a group of experts with a minimum of 8 and a maximum of 12 testers. In addition to checking for sensory defects such as pungent, musty or rancid, the positive attributes fruity, bitter and pungent are assessed and graded on a scale of 1 to 10. The panel head uses statistical methods to determine an evaluation of the oil from the individual results. The highest quality category "extra virgin" is awarded to an oil that has no defects and has a perceptible fruitiness.

After pressing and a successful panel test, the olive oil is safely protected from light and stored under nitrogen. As an additional quality control, there is an additional sensory control by a member of the German Olive Oil Panel in addition to analyses in our own laboratory accredited according to DIN EN ISO/IEC 17025. This enables us to guarantee the high quality of our extra virgin olive oil organic over a long period of time.


  • Food

    • Very suitable for the Mediterranean cuisine
    • Olive oil extra virgin organic is used especially for dishes that do not require oil with a neutral taste
    • Especially suitable for cold dishes, e.g. in salad dressings, pestos or marinades
    • Can be flavoured very well with spices or herbs
    • Helps to preserve food by placing it in glasses with olive oil in the exclusion of air
    • Also in the warm kitchen olive oil native extra organic is suitable, however only with cooking temperatures below 180°C, e.g. with braising and stewing
INCI name: Olea Europaea Fruit Oil
CAS number: 8001-25-0
Botanical name: Olea Europea Sativa

Sustainability & responsibility

The small local farmers are supported in the cooperative. They receive a guaranteed income and are supported in all questions concerning olive growing.

Our packaging

25,000 kg
Tank truck

900 kg

190 kg

27 kg

General durability: IBC & canister 6 months, drum 18 months

Nutritional values & composition

Nutritional value(per 100 g)
Energy3700 kJ / 900 kcal
Fat100 g
Saturated fatty acids15 g
Monounsaturated fatty acids79 g
Polyunsaturated fatty acids6 g

Fatty acid ratio


C18:1 Oleic acid56 – 85 %
C18:2 Linoleic acid3,5 – 20 %
C18:3 Linolenic acidmam. 1,2 %

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