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The first olive oil extracted is called flor, which comes directly from the freshly rendered olive paste. It emerges without any alpechín wateriness, making it neither acidic, sour nor bitter. Indeed, it has a sweetness and a flavour redolent of almonds. Thanks to it being a wholefood, it also has a waxy consistency, rich in healthy natural fats. Flor is achieved by natural decantation, without being pressed. Here we have olive oil in its purest state.