Product catalog A very well kept treasure Why in brik R + D + i Corporate information Blog healthy gastronomic culture Healthy gastronomic culture BLOG What do we know about trans Dr. D. Rafael Guardeño In the United States of America, it is mandatory that the amount of trans fat in a serving of any food appear in the nutritional declaration table . Although trans fatty acids are naturally present in food in small quantities (in virgin olive oil a limit of 0.05% is established for transoleic and the same for the sum of translinoleics and translinolenics), they are the processes hydrogenation where they are formed in significant quantities: the process is used to make liquid fats (soy or sunflower) more solid, in essence it involves adding hydrogen atoms to the double bonds of polyunsaturated fatty acids to transform them into monounsaturated or saturated In this way, fats are obtained with more body, more stable at temperature and rancidity, but also much more unhealthy due to the appearance of trans isomers during the process. Read more... Olive oil and aging Dr. D. Rafael Guardeño According to the estimates of the US Census Bureau International in the year 2040, the Spanish population pyramid will be totally inverted, with the maximum percentage of inhabitants being around 65 years of age. It does not take 40 years to realize that the aging of our population is already a reality, if to this fact we add the progressive incorporation of women into the labor market, we find ourselves with one of the new great problems of our society: ¿¿¿ Who will care for and feed our elders? Read more... Natural Organic Tomato Juice Dr. D. Rafael Guardeño After several years of research, ArteOliva makes available to consumers the authentic Organic Tomato Juice not from ArteOliva Bio concentrate , the result of agriculture without pesticides, respectful of the environment and rural development. The new tomato juice is completely healthy, obtained from fresh organic tomatoes carefully selected and crushed at less than 10ºC. The juice obtained is pasteurized and packaged without more than 60 minutes having elapsed since it was made, thus preserving all its flavor and texture. Read more... Canned food and oil: let's not expect miracles Dr. D. Rafael Guardeño The year 2009 marked two centuries of the establishment by the French Appert of the basic principles for the industrial manufacture of preserves in hermetically sealed jars. At the beginning of the 20th century, both the necessary technology and scientific equations and models were available for the design of suitable heat treatments for each product to prolong its commercial life. Today, research continues, new developments attempt to design gentler and safer heat treatments. Read more... Initiation to the tasting of virgin olive oil Dr. D. Rafael Guardeño The acidity of olive oils was for a long time the reference index to evaluate their commercial quality, we often found ourselves with the nonsense of oils with very low acidity and a foul smell that could be classified as extras, nonsense that went away recording in many consumers who mistakenly identified acidity with quality. Thank God all this is being put aside, acidity is today a necessary but not sufficient quality to qualify a virgin olive oil as extra. Read more... More articles... Influence of light and the packaging system on the preservation of extra virgin olive oil The "rebirth" of gazpacho Online store Where to buy Find the nearest establishment where you can find Arteoliva products Southern European Food Company. SA Pol. Ind. El Garrotal, parc. 39. 14700 Palma del Río - Córdoba (SPAIN). T: (+34) 957 649 027 F: (+34) 957 649 030 Email: arteoliva@arteoliva.com Design and development: Vitamin C - Creative Lab Spanish English