Harvesting year | 2022/2023 |
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 |