Harvesting year | 2022/2023 |
Taste | Balanced fruitiness, sweet tone enriched by notes of fruit and green apple. Lively aftertaste. |
Fragrance | Light fruity intensity with green apple notes |
Color | Intense Green |
Prevalent olive varieties | Ogliarola and Coratina, processed within 24 hours of harvesting to preserve the aromas, scents and quality of freshly pressed oil for as long as possible. |
Production method | Cold, produced by processing at low temperatures in a continuous plant |
Acidity (Average value % oleic acid on 100 gr. of oil) | 0,15% |
Biophenols – (Total polyphenols – Average value mg/kg) | l462 mg/kg |
Tocopherols – (Vitamin E – mg/kg) | 252 mg/kg |
Peroxide value (Average content of meq O2 /kg. oil) | 4,10 meqO2/kg |
K232 (average value) | 1,6 |
K268 (average value) | 0,13 |
DeltaK (average value) | -0.03.00 |
Waxes (average value) | 21,9 mg/kg |