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Extra virgin olive oil Denocciolato
Harvesting 2020/2021
Obtained from the cold production of olives of Coratina prevalent variety, the stoned oil is the result of an innovative technique that involves the prior separation of the stone from the olives and the pressing of the olive pulp alone, without stones: the result is excellent chemical, nutritional and sensory characteristics as well as a double presence of polyphenols. It has an intense green colour and a cool scent of freshly mown grass, it is known for its particular fruity taste and lively aftertaste with harmonious notes of green fruit and grass. Cold produced in Italy from olives grown in Italy.
TASTE INTENSITY
| Harvesting year | 2020/2021 |
| Taste | Medium fruity, perception of slight bitter note with slightly spicy 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 at low temperatures in a continuous plant |
| Acidity (Average value % oleic acid on 100 gr. of oil) | 0,20% |
| Biophenols – (Total polyphenols – Average value mg/kg) | 641 mg/kg |
| Tocopherols – (Vitamin E – mg/kg) | 252 mg/kg |
| Peroxide value (Average content of meq O2 /kg. oil) | 4,5 meqO2/kg |
| K232 (average value) | 1,66 |
| K268 (average value) | 0,173 |
| DeltaK (average value) | -0.01.00 |
| Waxes (average value) | 14,3 mg/kg |
More info
To receive more information on nutritional values, characteristics and disposal of product packaging, write to contatti@oliopace.it
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