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Extra virgin olive oil Biologico I.P.G. Denocciolato
Harvesting 2020/2021
From the combination of technology and mastery in the production of oil was born AURUM. The highest content of antioxidants has resulted in the name. Precious as gold in every drop. The Organic De-Stoned Extra Virgin Olive Oil is obtained by cold processing from the monocultivar Coratina produced through continuous plant processing. The rigorously organic olives are stoned and only the pulp of the olive is processed to obtain an oil with a very high organic value. It is distinguished by its bright green colour, an intense aroma of green olives and cut grass and an intense fruity taste, with a hint of bitterness and a spicy and astringent aftertaste.
TASTE INTENSITY
| Harvesting year | 2020/2021 |
| 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) | 0,13% |
| 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 (average value) | 1,57 |
| K268 (average value) | 0,152 |
| DeltaK (average value) | -0.02.00 |
| Waxes (average value) | 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, write to contatti@oliopace.it
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