Harvesting year | 2022/2023 |
Taste | Light fruity, herbaceous fruity, fresh, sweet taste |
Fragrance | Green olive and cut grass |
Color | Yellow with greenish tones |
Prevalent olive varieties | Different cultivars, harvested at the right stage of ripeness and immediately pressed |
Production method | Cold, produced by processing at low temperatures in a continuous plant |
Acidity (Average value % oleic acid on 100 gr. of oil) | 0,39% |
Peroxide value (Average content of meq O2 /kg. oil) | 7,5 meqO2/kg |
K232 (average value) | 1.86 |
K268 (average value) | 0.14 |
DeltaK (average value) | 0.00 |
Waxes (Average value mg/kg) | 39,5 mg/kg |