The quality of extra virgin olive oils depends on many aspects. The variety, age and quality of shrubs, climatic and natural conditions and, of course, the way they are processed. Ideal processing and knowledge yields unbelievable quality oils with a fantastic aroma and a delicious taste with a very low acidity of up to 0.1. The flavors of oils vary, some oils are bitter, especially those from Picual olives and others, for example, of the Arbequina variety are very fine. Positive health effects are significant.