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Extra virgin olive oil Non Filtrato
Harvesting 2020/2021
Obtained from the cold production of olives of Coratina prevalent variety harvested and immediately pressed. As soon as produced, after a short decantation it is bottled without being subjected to the filtration process. It is particularly suitable raw on robust dishes and game. Cold produced in Italy from olives grown in Italy.
TASTE INTENSITY
| Harvesting year | 2020/2021 |
| Taste | Firm, slightly spicy and astringent aftertaste of medium intensity. |
| Fragrance | Intense of green olives |
| Color | Veiled yellow with greenish tones |
| Prevalent 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) | 0,20% |
| Biophenols – (Total polyphenols – Average value mg/kg) | 508 mg/kg |
| Tocopherols – (Vitamin E – mg/kg) | 426 mg/kg |
| Peroxide value (Average content of meq O2 /kg. oil) | 5,2 meqO2/kg |
| K232 (average value) | 1,67 |
| K268 (average value) | 0,107 |
| DeltaK (average value) | -0.03.00 |
| Waxes (average value) | 22,9 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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