Harvesting year | 2022/2023 |
Taste | Intense fruitiness, a hint of bitterness with a spicy and astringent aftertaste |
Fragrance | Intense of green olive and cut grass |
Color | Intense Green |
Prevalent olive varieties | Coratina, processed within 24 hours of harvesting to preserve the quality of freshly pressed oil for as long as possible. |
Production method | Cold, produced by processing in continuous plant, after stoning of drupes. |
Acidity (Average value % oleic acid on 100 gr. of oil) | 0,22% |
Biophenols – (Total polyphenols – Average value mg/kg) | 400 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) | 260 mg/kg – “Vitamin E contributes to the protection of cells from oxidative stress” |
Peroxide value (Average content of meq O2 /kg. oil) | 4,5 meqO2/kg |
K232 (average value) | 1,70 |
K268 (average value) | 0,119 |
DeltaK (average value) | -0,001 |
Waxes (average value) | 19 mg/kg |
Food Matching | Ideal for use as a raw condiment |