Olivar del Sur brings together extra virgin and virgin olive oils, obtained from olives by mechanical or physical methods, without chemical processes or refining. Its blend combines picual, arbequina and hojiblanca. The harvest takes place from December to February, and the range stands out for its polyphenol content, natural antioxidants. Available formats: Extra Virgin, 3 L or 5 L tin; Virgin, 3 L tin. The variants are Lata 3L 4ud, with 4 tins of 3 L and 12 L in total, and Lata 5L 3ud, with 3 tins of 5 L and 15 L in total. The tin packaging protects the oil from light and oxygen. The extra virgin is recommended for salads, cold soups and light stews; the virgin, for frying and everyday cooking. The range is designed for greater family or kitchen use, at a competitive price. The extra virgin category requires a maximum acidity of 0.8%, fruity notes and no defects in the assessment of a professional tasting panel. The virgin category allows acidity of up to 2.0% and small slight defects, with a median defect value equal to or below 3.5, while retaining its fruity character.