Extra virgin olive oil is obtained from olive-tree fruit (Olea Europea) by using exclusively mechanical or physical processes on those conditions which do not alter oil quality. This type of oil production evidences that care has been taken to ensure that the oil receives no other treatments than decantation, centrifugation and filtering.
The oil designated to be with meat has character and is rich in fragrances and vegetable notes. As every type of meat has its own distinctive flavour, it is important that the oil chosen is aromatic and can enhance each flavour, while maintaining its decisive and sharp taste.