Harvesting year | 2022/2023 |
Taste | Firm, slightly spicy and astringent aftertaste of medium intensity. |
Fragrance | Intense of green olives |
Color | Veiled yellow with greenish tones |
Olive varieties | 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, processed with stone grinders and produced by processing at low temperatures in a continuous plant. |
Acidity (Average value % oleic acid on 100 gr. of oil) | 0,59% |
Biophenols – (Total polyphenols – Average value mg/kg) | 236 mg/kg |
Tocopherols – (Vitamin E – mg/kg) | 276 mg/kg |
Peroxide value (Average content of meq O2 /kg. oil) | 7,2 meqO2/kg |
K232 (average value) | 1,74 |
K268 (average value) | 0,111 |
DeltaK (average value) | -0,002 |
Waxes (average value) | 47,5 mg/kg |