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Extra Virgin Olive Oil P.G.I. OLIO LUCANO
Olio Lucano PGI is obtained from the cold production of olives of the Coratina variety, a typical olive of the Basilicata region, harvested at about 300 meters above sea level in Lavello. It is characterized by an intense green color. The aroma is intensely fruity, with perceptions of medium intensity, the taste is medium bitter and spicy-medium, with aromatic notes of fresh grass, artichoke, tomato, almond, apple. The harmony between the olfactory and gustatory notes is a specific characteristic of this oil. Obtained from the cold production of olives of the Coratina variety.
INTENSITÀ DI GUSTO
| Harvesting | 2020/2021 |
| 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) | 0,130% |
| Biophenols – (Total polyphenols – Average value mg/kg) | 640 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) | 246 mg/kg – “Vitamin E contributes to the protection of cells from oxidative stress” |
| Peroxide value (Average content of meq O2 /kg. oil) | 3,00 meqO2/kg |
| K232 (valore medio) | 1,57 |
| K268 (average value) | 0,152 |
| DeltaK (average value) | -2 |
| Cere (average value mg/kg) | 18,8 |
| Food Matching | Ideal for use as a raw condiment |
More info
To receive more information on nutritional values, characteristics and disposal of product packaging, please send an email to contatti@oliopace.it
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