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Caroliva Estate Extra Virgin vs. |
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Mass Produced Italian Extra Virgins |
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The Caroliva Difference |
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Produced on the Caro family farms in rolling hills of Andalusia, Spain. |
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Source and authenticity is unknown. Moroccan, Tunisian, Spanish, Greek, French olives and oils are shipped to Italy, repackaged "Made In Italy", and exported to the USA. |
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Andalusia, Spain is the world's largest producer of extra virgin olive oil, with excellent quality. |
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Grown, pressed, and bottled on Caroliva estate. |
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Olives and oil purchased at cheapest price and private labeled. Inconsistency of flavor and uncertainty of quality. |
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Total quality control from fruit to harvest to pressing and bottling. |
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Fruit is hand picked from the trees when ripe. |
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Fruit is collected periodically from nets and from the ground. |
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Fresh ripe fruit delivers the best flavor. |
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Cold pressed immediately. |
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Fruit is pressed long after being collected and trucked to bottling facilities. Fermentation occurs. |
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Assures lowest acidity possible and remarkable fresh taste. |
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Family recipe combines ratio of arbequina, hojiblanca, and picual olives. |
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Inconsistent collection of fruits with varying origin and quality. |
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Award-winning complex flavor and consistent organoleptic profile. |
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Average acidity of .2%. |
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As high as 1% acidity. |
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Finer flavor resulting from freshness. |
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EU CATA panel certified as "premium quality," the highest punctuation, with rating of 8.6. |
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Barely qualifies as extra virgin. |
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Guarantee of the same award winning Caroliva taste. |
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UV resistant glass. |
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UV deteriorates oil. Dark bottle hides rancidity and lack of viscosity. |
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Protected from UV while showing off its golden color, thick density, and lack of rancid residue. |
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Bottled under nitrogen. |
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Bottling procedures vary. |
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Does not oxidize in the bottle and maintains freshness. |
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Download a PDF [310KB] of "The Caroliva Difference" and Caroliva Recipe Cards
Grupo Proacec(r) HQ in Spain Tel: +34 953 65 69 90 - info@proacec.com
Proacec USA(r) Tel: (310) 996-7770 - proacecusa@proacec.com