LAGAR H olive oils are produced in their own place, in a city in Rio Grande do Sul called Cachoeira do Sul.

Extra virgin olive oil is an oil obtained exclusively from olives. As a definition, for an olive oil to be considered extra virgin, it must have an acidity of less than 0.8%. Good extra virgin olive oil is rich in antioxidants and healthy fatty acids, bringing numerous health benefits.

All of our LAGAR H olive oils have an acidity of less than 0.2. However, it is worth highlighting that the acidity of the olive oil is only important for a physical/chemical parameter, in addition to the factor defining it as extra virgin (0.1 to 0.8). The acidity of extra virgin olive oil is not perceived in the flavor, aromas or intensity, and is considered for olive oil as the measure of free fatty acid, that is, free oleic acid, proportional to the total oleic acid. Therefore, the origin and origin are more important, in addition to the packaging time and storage care.

A monovarietal is an oil that was produced from a single variety of olive, it has characteristics, intensity and flavors particular to that specific variety. An olive oil blend is produced with a mixture of different varieties of olives, with different sensory profiles and which provide a harmonious balance of sensory characteristics that evolve in the mouth.

Our olive oil is cold extracted within 6 hours after harvest and stored in nitrogen tanks, ensuring a neutral atmosphere preventing oxidation. The packaging is carried out in our own place and we use tamper-proof bottles, with control over the entire production process. Durability, due to the care we take, is 2 years after packaging. Once opened, it is recommended that the olive oil be consumed within 3 months, to maintain all the properties of the product.

Fresh olive oil will have natural aromas. Depending on its variety, it should have aromatic notes of fresh fruits, grass, leaves or even almond touches. It’s important to pay attention to the origin! The time between harvesting and extraction, the way it is extracted and stored and the packaging time are important so that the olive oil remains fresh until the moment it reaches your table.

Extra virgin olive oil should be stored in a cool, dark place with a constant temperature. Direct exposure to light and excessive heat should be avoided, as this can accelerate its deterioration. Keep the bottle tightly closed to prevent air from entering. Storing olive oil in a suitable place preserves its quality and extends its shelf life.

Olive oil, rich in monounsaturated fats, offers several health benefits. These fats help reduce LDL (bad) cholesterol and increase HDL (good) cholesterol, protecting the heart. Olive oil also helps control blood pressure, reducing the risk of cardiovascular diseases. Its anti-inflammatory and antioxidant properties can protect against cell damage and reduce the risk of certain types of cancer, as well as increase longevity and slow skin aging. The presence of monounsaturated fats in olive oil helps in the absorption of fat-soluble nutrients, promoting a healthy and balanced diet, including for children's diets, since extra-virgin olive oil has a positive effect on mineralization and bone development.

This is what the olive oil extraction process is called in which the olives are pressed without the use of excessive heat or chemicals. Using this method, in machinery considered one of the most modern in the world, LAGAR H guarantees a much fresher and high quality olive oil, with the preservation of the olive oil's natural properties, maintaining its flavor, aroma and health benefits.

These are characteristics that indicate the quality and freshness of high-quality extra virgin olive oil. The bitterness can be felt in the back of the mouth, while the spiciness is felt in the throat. Both flavors are the result of the phenolic compounds present in olive oil, which contribute to its antioxidant and healthy properties. The balance between bitterness and spiciness may vary depending on the variety of olives and the time of harvest.

Yes, you can fry food with extra virgin olive oil! It will be important to pay attention to the ideal temperature, as this will indicate the amount of oil that will be absorbed by the food. If they are fried properly, with the temperature high enough before the food is placed, much less oil will be absorbed. There are even scientific studies that highlight that olive oil is stable and safe for moderate frying.

Kosher Pesach seal - this means that we do not add flavorings, flavors and do not use any ingredients other than olives. Inside our bottles, we can only sell olive oil produced within our own mill. We follow strict criteria for cleanliness, purity and quality, and undergo specialized inspection to obtain certification.

Brazil Certified Seal - a voluntary adherence certification that proves that the product is part of a modern production system based on good agricultural practices and the guarantee of control throughout production, from the field to the consumer's table.

B Corp Pending - a global community of leaders using their businesses to build a more inclusive, equitable and regenerative economic system not only for people, but also for the entire planet.

Signatory of the UN Global Compact in Brazil - United Nations (UN) initiative to mobilize the business community in adopting and promoting, in their business practices, Ten Universally Accepted Principles in the areas of human rights, labor, environment and combating corruption. With the creation of the Sustainable Development Goals (SDGs), the Global Compact also assumed the mission of engaging the private sector in this new agenda.

Throughout the process, we are concerned and practice actions in our company to exercise sustainability as it should be, with the reduction of CO2 emissions, through the reforestation of native forests and always carrying out sustainable production, using solar energy, station water treatment, use of rainwater and responsible waste management.

You should buy Brazilian for a few reasons:
1. ALWAYS FRESH. LAGAR H olive oil is extracted cold mechanically in its own mill inside the olive grove with one of the most modern machinery in the world. The shorter time between harvesting and extraction results in much fresher, high quality olive oil.

2. HEALTHIER. Our olive oil is 100% olive juice. When you open one of our bottles, you will find all the freshness of the fruit without any type of chemical additives, preservatives or flavors.

3. MORE SUSTAINABLE. There are no long movements or mixing, as happens when olive oil comes from abroad. At LAGAR H, there is transparency about the production process, which is conscious and responsible about the impact it generates.

4. MORE RELIABLE. We have several certifications to bring security to the consumer, such as the Kosher Seal, System B and the Certified Brazil Seal - Quality Agriculture. Furthermore, bottling is carried out inside the olive grove, which prevents adulteration of our products.

5. LIMITED EDITION WITH UNIQUE TERROIR. Every year, we select the best olive varieties to produce limited edition monovarietals and harvest olive oils. Each olive oil has different nuances of flavors and perfumes, resulting in rich and unique sensory experiences.