Italiano
| Harvesting year | 2023/2024 |
| Taste | Fruity and Sweet |
| Fragrance | Fresh of ripe fruit |
| Color | Bright green, yellowish to deep gold |
| Prevalent olive varieties | Ogliarola and Coratina, processed within 24 h from harvesting |
| Production method | Cold, worked with stone grinders in continuous plant |
| Acidity (Average value % oleic acid on 100 gr. of oil) | 0,23% |
| Biophenols – (Total polyphenols – Average value mg/kg) | 167 mg/kg |
| Tocopherols – (Vitamin E – mg/kg) | 256 mg/kg |
| Peroxide value (Average content of meq O2 /kg. oil) | 9 meqO2/kg |
| K232 (average value) | 1,89 |
| K268 (average value) | 0,097 |
| DeltaK (average value) | -0.002 |
| Waxes (average value) | 23,7 mg/kg |
