Betis 1L single gift bags Betis high-grade olive oil Spain imported olive oil sales 
 The Betis premium extra virgin olive oil, Spain imported; Spain is the world's olive oil production and net export superpower, its annual output accounts for 50% of the total output of the world olive oil, which is two times that of Italy, Greece 4 times; its annual net exports compared to Italy more than 67 percent, Italy is the major importers of Spanish olive oil. Level: extra virgin olive oil, pure physical cold pressing, the highest level of olive oil; acidity: 0.5% maximum acidity, acidity of extra virgin olive oil as low as possible, less than 0.8% call premium; production process: purely physical cold squeeze fresh-picked olive fruit, within 24 hours, direct extraction of juice from the olive fruit oil, without any chemical treatment, to fully maintain the natural qualities of 100% natural olive oil; 

 The nutritional composition of the olive 
 Nutritionists believe that the olive is not only vegetables, fruits, and high nutritional value. Now known that olives contain: moisture 67%, oil 23%, 5% protein, 1% of Ca, Fe, phosphorus and other minerals, vitamins A, B, D, E, k, squalene, polyphenols, etc.. 
 Vitamin E and polyphenols are strong antioxidants; nearly 90 percent of the oil is oleic acid, linoleic acid and other saturated fatty acids. 
 Modern medical research shows: Olive oil is the world's best cooking oil, lowering blood pressure, cholesterol, prevent many types of cancer, as well as exceptional cosmetic effect. 
 Storage of olive oil 
 Extra virgin olive oil is the natural juice from the fresh fruit of the olive, by purely physical methods to squeeze out the oil. Pale green to clear and transparent liquid at room temperature (15-25 ° C). 

 The clouds began to gradually appear in the low-temperature 3 ~ 7 ° C curing, the more the lower the temperature of cured, and even the last condensation beige crystal. 

 Pursuant to which the phenomenon by freezing test to identify olive oil is extra virgin, whether the adulteration of refined olive oil, cooking oil is not easy crystallization. 

 When the crystallization of extra virgin olive oil is solidified, the product can be placed in warm water to thaw, or where the temperature is above 10 ° C for 2 to 3 days, the crystallization will disappear naturally, restore around the clear liquid (specific time to be combined with the product temperature). 
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