Harvesting | 2021/2022 |
Taste | Intense fruitiness, bitter note with spicy and astringent aftertaste |
Fragrance | Intense of green olive and cut grass |
Color | Intense Green |
Prevalent olive varieties | Coratina, processed within 24 hours from the harvest to preserve as long as possible the aromas, scents and quality of freshly pressed oil. |
Production method | Cold, produced by processing at low temperatures in a continuous plant |
Acidity (Average value % oleic acid on 100 gr. of oil) | 0,13% |
Biophenols – (Total polyphenols – Average value mg/kg) | 602 mg/kg “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress” The beneficial effect is obtained with the daily intake of 20 g of olive oil |
Tocopherols – (Vitamin E – mg/kg) | 297 mg/kg – “Vitamin E contributes to the protection of cells from oxidative stress” |
Peroxide value (Average content of meq O2 /kg. oil) | 6,00 meqO2/kg |
K232 (valore medio) | 1,60 |
K268 (average value) | 0,110 |
DeltaK (average value) | -0,002 |
Cere (average value mg/kg) | 17,5 |
Food Matching | Ideal for use as a raw condiment |