Extra virgin olive oil
Virgin olive oil extra oil mill NOUR and one of the best qualities of Tunisian olive oil, which is the purest and its taste, its features and superior organoleptic properties. The pressure of cold olives guarantees us the best eating quality with an oleic acid is at most 0.8 grams per 100 grams. With this method the oil does not undergo any process that can degrade its properties and retains all the beneficial characteristics rich in vitamin A, D, E and K, improves blood pressure and digestion, regulates cholesterol, prevention of degenerative diseases
Virgin olive oil
This oil also comes from the first cold pressing as extra virgin obtained directly and solely by mechanical means, but with a maximum acidity of two grams per 100 grams. This oil retains its characteristic taste and its beneficial properties for health you can score just its color and flavor.
Lampante olive oil
The lampante olive oil is lower quality oil for industries refining or for technical use with an oleic acid content greater than 3.3 grams per 100 grams.