​Extra Virgin Olive Oil

Excellent olive oil you can use
in lots of different ways

Benefits of extra virgin olive oil

Olive oil is a 100% natural and very complete substance that for thousands of years has been part of most people’s diet, namely of the Mediterranean diet, considered one of the best in the world and, as such, was classified by UNESCO as Intangible Cultural Heritage of Humanity in 2013.

However, extra virgin olive oil, when compared with other types in the market (simple, also known as lampante and virgin), is, without doubt, the one that has more benefits for health, whether raw or cooked.

This is because, as it does not undergo any chemical process in its production (obtained only from pressure or centrifugation of olives) it retains all its original beneficial properties for a long time.
Up to 83% of its composition is monounsaturated fats (which reduce bad cholesterol, LDL) and antioxidants (vitamins E and A, phenol derivatives – tyrosol and hydroxytyrosol –, free sterols and their precursors), extra virgin olive oil can thus defend the cells from harmful external agents (free radicals).

By acting as a shield to protect the organism, olive oil helps to prevent ageing in general, and also various diseases, – namely cancer, diabetes and STROKE – which have serious consequences for our bones, our blood, our cognitive, digestive, cardiovascular, nervous, immune systems, our skin, nails and hair and the body’s resistance to the cold.

Varieties of olive produced by Stork Olive Oil

On its three estates, in a total of over 1000 hectares of olive groves, Stork Olive Oil produces four varieties of olives in order to diversify the type of extra virgin olive oil that it markets in bulk.

We should mention that, to guarantee the best quality, resistance and organoleptic properties (connected to the senses, above all aroma and taste) of the end product, whose acidity varies necessarily between 0.1% and 0.8%, our olives are always harvested when they are greenest.
As such, the olive oils we produce are excellent options to be appreciated both raw and for making the difference when cooked.


Origin: Palestine, but mostly grown in Arbeca, Catalonia.

Harvest: It is the second variety of olive to be harvested.

Organoleptic characteristics: Very mildly intense to the taste (light fruity), a little bitter and spicy, with marked hints of fresh tomato and smell of almonds.

Benefits and durability: Very delicate olive oils, given their less stable composition in terms of oxidation (reduced content of oleic acid and polyphenols). It provides a good defence of the cells against invading organisms.


Origin: France.

Harvest: It is the third variety to be harvested.

Organoleptic characteristics: of intermediate intensity (medium fruity), spicy and slightly bitter to the taste and with a distinct hint of ripe tomato, camomile tea or herbs. 

Benefits and durability: Quite stable olive oils, with a quite satisfactory level of antioxidants, like polyphenols and oleic acid. Efficient in fighting various harmful organisms for our health.


Origin: South of Spain.

Harvest: Last variety to be harvested.

Organoleptic characteristics: Very strong taste (intense fruity), bitter and spicy, with hints of grass, broom, green apple and dried fruit.

Benefits and durability: Very stable olive oils, as they are rich in antioxidants like polyphenols and oleic acid. Excellent protection for the organism.


Origin: Andalusia.

Harvest: It is one of the varieties that ripens fastest and the first to be harvested.

Organoleptic characteristics: Olive oils of intermediate intensity (medium fruity), slightly spicy in the throat, with an almond aftertaste and an aroma of fresh grass.

Benefits and durability: The olive oil’s stability is reasonable, guaranteeing its antioxidant properties for a considerable time. A very effective barrier against serious illnesses.


NOTE: Sold mainly as a table olive, as it is large, it has a pleasant taste and firm texture. It is only transformed into olive oil when the calibre (size) is more reduced.