Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics like fruity bitterness and spicy. Especially bitterness and spicy are positive attributes related to the quality in the extra virgin olive oils. These attributes are directly linked to the amount of polyphenols present in the olive oil. We also have the privilege that our olive oil is not damaged by the addition of hot water during production nor by centrifugal machines, and our olive oil is separated by itself in staineless still containers in a natural way. This way of producing olive oil is the best to get excellent quality but it is slow, so we have a limited amount of olive oil.