Olive oil
Olive oil, especially Extra Virgin Olive Oil, is one of the cornerstones of the Mediterranean diet, a lifestyle known for promoting longevity and overall well-being. Rich in monounsaturated fats, antioxidants, and essential vitamins, olive oil provides numerous health benefits, making it a crucial component of a heart-healthy diet.
The Health Benefits of Olive Oil and the Mediterranean Diet
- Heart HealthOlive oil is known to reduce the risk of heart disease by improving cholesterol levels, lowering blood pressure, and enhancing the health of blood vessels.
- Anti-inflammatoryThe antioxidants found in olive oil, particularly polyphenols, help combat chronic inflammation, which is linked to a variety of diseases, including cancer, Alzheimer’s, and arthritis.
- LongevityPopulations in Mediterranean regions, where olive oil is a staple, enjoy some of the longest life expectancies in the world. The oil’s health-promoting properties contribute to a lower risk of age-related diseases and support overall vitality.
- Weight ManagementContrary to the belief that oils are fattening, olive oil, when used in moderation, can help with weight management by promoting a sense of fullness and providing essential nutrients.
- Brain HealthOlive oil is also beneficial for brain function, supporting cognitive health and potentially reducing the risk of neurodegenerative diseases like Alzheimer's.
- Digestive HealthOlive oil supports a healthy digestive system by promoting gut microbiota balance and aiding in the absorption of fat-soluble vitamins.
Types of Olive Oil in Portugal and Spain
Extra Virgin Olive Oil (Azeite Virgem Extra / Aceite Virgen Extra)
This is the highest quality olive oil, made from pure, cold-pressed olives. Extra virgin olive oil must have no defects in flavor and must not exceed an acidity level of 0.8%. It retains the natural flavors, aroma, and health benefits of olives, including antioxidants and healthy fats.
Portugal: Often made from local varieties such as Galega, Cobrançosa, and Cordovil. Known for its smooth texture, herbal and slightly peppery flavor.
Spain: The most famous Spanish varieties include Picual, Arbequina, Hojiblanca, and Manzanilla. Spanish oils vary from robust, bitter oils (Picual) to milder, fruitier oils (Arbequina).
Ideal for dressing salads, drizzling over grilled vegetables, or using in cold dishes to preserve the fresh flavors and health benefits.
Virgin Olive Oil (Azeite Virgem / Aceite Virgen)
This oil is also made from cold-pressed olives but with slightly higher acidity (up to 2%) than extra virgin olive oil. It has a good quality but may exhibit more earthy or bitter notes and may not be as refined or delicate as extra virgin.
Portugal and Spain: Often derived from a mix of varieties, used mainly for cooking due to its more robust flavor compared to extra virgin olive oil.
Recommended for cooking, frying, or adding to sauces where a less intense olive flavor is acceptable.
Refined Olive Oil (Azeite Refinado / Aceite Refinado)
Refined olive oil is produced by refining virgin olive oils that may have had imperfections. It has a neutral flavor and higher acidity (typically 0.3% or more). While the refining process removes some of the natural antioxidants and flavors, the oil retains a mild taste suitable for various culinary applications.
Portugal and Spain: This oil is often a blend of refined oils and virgin oils, ensuring that it meets the standards for a mild, neutral oil.
Commonly used for frying, sautéing, or in commercial kitchens where olive flavor isn’t the primary focus but health benefits and versatility are valued.
Olive Pomace Oil (Azeite de Bagaço / Aceite de Orujo)
This is a lower-quality oil made from the pulp, skins, and pits left after the initial extraction of olive oil. The oil is extracted through heat and solvents. While not as flavorful or aromatic as virgin or extra virgin oils, it still retains some olive characteristics.
Portugal and Spain: Mostly used in large-scale production, particularly in the food industry or for deep frying.
Due to its mild flavor, it is used primarily for frying or cooking at high temperatures.
Flavored Olive Oils (Azeite Aromatizado / Aceite Aromatizado)
These are olive oils infused with additional natural flavors, such as garlic, rosemary, lemon, chili, or truffle. The base oil is typically extra virgin or virgin olive oil, and the added flavors give it a distinctive twist.
Portugal and Spain: Various herbs, spices, and fruits are used, offering endless combinations. Particularly popular in Mediterranean cuisine for adding a burst of flavor to dishes.
Perfect for drizzling over pasta, meats, salads, or roasted vegetables. Also used in marinades or as a dipping oil for bread.
Organic Olive Oil (Azeite Biológico / Aceite Ecológico)
Produced from olives grown without the use of synthetic pesticides or fertilizers. The olives must be certified organic, and the oil is produced following strict organic farming practices.
Portugal and Spain: Organic olive oils can come from any of the main olive-growing regions in these countries, with some varieties being specifically bred for organic cultivation.
This oil is ideal for those seeking a pure, natural product with sustainable and eco-friendly production methods. It can be used in any culinary application, but is particularly popular for those who prioritize health-conscious cooking.
Blended Olive Oils (Azeite Blend / Aceite Blend)
These are oils made from a blend of different varieties of olives and, in some cases, different types of olive oils (extra virgin, virgin, refined). Blending allows producers to create a consistent flavor and quality across batches.
Portugal and Spain: Blending oils from different regions or varieties allows for a balanced oil with a mild flavor profile.
Blended oils are great for all-around cooking, from stir-fries to baking and roasting, offering flexibility at a more affordable price.
This is the highest quality olive oil, made from pure, cold-pressed olives. Extra virgin olive oil must have no defects in flavor and must not exceed an acidity level of 0.8%. It retains the natural flavors, aroma, and health benefits of olives, including antioxidants and healthy fats.
Portugal: Often made from local varieties such as Galega, Cobrançosa, and Cordovil. Known for its smooth texture, herbal and slightly peppery flavor.
Spain: The most famous Spanish varieties include Picual, Arbequina, Hojiblanca, and Manzanilla. Spanish oils vary from robust, bitter oils (Picual) to milder, fruitier oils (Arbequina).
Ideal for dressing salads, drizzling over grilled vegetables, or using in cold dishes to preserve the fresh flavors and health benefits.
Virgin Olive Oil (Azeite Virgem / Aceite Virgen)
This oil is also made from cold-pressed olives but with slightly higher acidity (up to 2%) than extra virgin olive oil. It has a good quality but may exhibit more earthy or bitter notes and may not be as refined or delicate as extra virgin.
Portugal and Spain: Often derived from a mix of varieties, used mainly for cooking due to its more robust flavor compared to extra virgin olive oil.
Recommended for cooking, frying, or adding to sauces where a less intense olive flavor is acceptable.
Refined Olive Oil (Azeite Refinado / Aceite Refinado)
Refined olive oil is produced by refining virgin olive oils that may have had imperfections. It has a neutral flavor and higher acidity (typically 0.3% or more). While the refining process removes some of the natural antioxidants and flavors, the oil retains a mild taste suitable for various culinary applications.
Portugal and Spain: This oil is often a blend of refined oils and virgin oils, ensuring that it meets the standards for a mild, neutral oil.
Commonly used for frying, sautéing, or in commercial kitchens where olive flavor isn’t the primary focus but health benefits and versatility are valued.
Olive Pomace Oil (Azeite de Bagaço / Aceite de Orujo)
This is a lower-quality oil made from the pulp, skins, and pits left after the initial extraction of olive oil. The oil is extracted through heat and solvents. While not as flavorful or aromatic as virgin or extra virgin oils, it still retains some olive characteristics.
Portugal and Spain: Mostly used in large-scale production, particularly in the food industry or for deep frying.
Due to its mild flavor, it is used primarily for frying or cooking at high temperatures.
Flavored Olive Oils (Azeite Aromatizado / Aceite Aromatizado)
These are olive oils infused with additional natural flavors, such as garlic, rosemary, lemon, chili, or truffle. The base oil is typically extra virgin or virgin olive oil, and the added flavors give it a distinctive twist.
Portugal and Spain: Various herbs, spices, and fruits are used, offering endless combinations. Particularly popular in Mediterranean cuisine for adding a burst of flavor to dishes.
Perfect for drizzling over pasta, meats, salads, or roasted vegetables. Also used in marinades or as a dipping oil for bread.
Organic Olive Oil (Azeite Biológico / Aceite Ecológico)
Produced from olives grown without the use of synthetic pesticides or fertilizers. The olives must be certified organic, and the oil is produced following strict organic farming practices.
Portugal and Spain: Organic olive oils can come from any of the main olive-growing regions in these countries, with some varieties being specifically bred for organic cultivation.
This oil is ideal for those seeking a pure, natural product with sustainable and eco-friendly production methods. It can be used in any culinary application, but is particularly popular for those who prioritize health-conscious cooking.
Blended Olive Oils (Azeite Blend / Aceite Blend)
These are oils made from a blend of different varieties of olives and, in some cases, different types of olive oils (extra virgin, virgin, refined). Blending allows producers to create a consistent flavor and quality across batches.
Portugal and Spain: Blending oils from different regions or varieties allows for a balanced oil with a mild flavor profile.
Blended oils are great for all-around cooking, from stir-fries to baking and roasting, offering flexibility at a more affordable price.
Elivia Olive Oil
Ballamore is proud to offer you high-quality olive oil under the Elivia brand. Our oil is made from carefully selected olives, ensuring exceptional taste, aroma, and health benefits. Elivia olive oil stands out not only for its remarkable flavor but also for its rich history and commitment to sustainability. Perfect for a wide range of culinary applications, from salad dressings to sautéing and drizzling over dishes, this olive oil will elevate the quality of your meals while providing numerous health benefits.
Ballamore is proud to offer you high-quality olive oil under the Elivia brand. Our oil is made from carefully selected olives, ensuring exceptional taste, aroma, and health benefits. Elivia olive oil stands out not only for its remarkable flavor but also for its rich history and commitment to sustainability. Perfect for a wide range of culinary applications, from salad dressings to sautéing and drizzling over dishes, this olive oil will elevate the quality of your meals while providing numerous health benefits.
Benefits of Our Oil
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100% Natural
A completely natural product with no additives or preservatives, ensuring purity and authenticity.
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Quality Control
Fully compliant with international standards such as ISO, IFS, BRC, and HACCP, guaranteeing premium quality and safety.
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Origin
Made from a carefully selected blend of Spanish olive varieties: Arbequina, Picual, Hojiblanca, and Cornicabra.
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Producer
One of the world’s leading olive oil manufacturers, operating in over 70 countries with state-of-the-art facilities in Spain and Portugal.
Our Products
Extra Virgin Olive Oil (EVOO)
Bottle Type "Marasca" Glass
Size 250 ml, 500 ml, 750 ml, 1000 ml
Size 250 ml, 500 ml, 750 ml, 1000 ml
Refined Olive Oil
Blend – 85% refined olive oil and 15% Extra Virgin Olive Oil
Bottle Type "Marasca" Glass
Size 250 ml, 500 ml, 750 ml, 1000 ml
Bottle Type "Marasca" Glass
Size 250 ml, 500 ml, 750 ml, 1000 ml