Harvesting year | 2023/2024 |
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) | 054% |
Peroxide value (Average content of meq O2 /kg. oil) | 11,6 meqO2/kg |
K232 (average value) | 2,01 |
K268 (average value) | 0.131 |
DeltaK (average value) | -0,005 |
Waxes (Average value mg/kg) | 44,1 mg/kg |