In Valencia cultivated varieties which do not exist anywhere else, allowing your oils are unique. The extra virgin olive oil covered by the PDO Valencia oil stands, compared with oils from other areas having a high content of omega-6 and its high antioxidant level, making it a very favorable food to health to help delay the development of atherosclerosis and even has a positive impact on improving conditions such as cancer, also delaying the onset of chronic diseases, cardiovascular risk and improving quality of life in old age. Extra virgin olive oil is obtained from olives of the olive tree (Olea europaea L.) of the following varieties of the Comunitat Valenciana: Manzanilla Villalonga, Blanqueta, Forge, Serrana Espadán, Morruda, Cornicabra Alfafara or Grosal , Changlot Real Rojal, Cañeteros, Nana, Arbequina, Empeltre, Cuquillo, Sollana, Callosina, Llumeta, Millarenca, Borriolenc. The oil of Valencia, due to its rich variety has characteristics that makes it unique, both fatty acid composition, for the components of the unsaponifiable fraction, as well as from the point of view of the organoleptic qualities. Well, you get an oil well balanced in fatty acid composition, highlighting the high level of oleic acid, and the average levels of linoleic acid, and the high ratio of saturated and unsaturated fatty acids. Moreover, we must stress the high level of tocopherols. From the organoleptic point of view, highlights the fruity aromas of green olives, and other fruits, like almonds, bananas, green grass, etc. Its intensity is very high, being the bitter and spicy nuances between average levels of light. It should be noted the great balance between flavor and intensity of bitterness and pungency. The extra virgin oil is protected with an acidity of less than 0.7 º and a peroxide value less than 20.