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Extra virgin olive oil Novello Mosto
Obtained from the cold production of olives of Ogliarola and Coratina prevalent varieties. The processing of the olives, carried out at the beginning of ripening, guarantees a higher content of polyphenols than other extra virgin olive oil and gives it the fragrance and coolness of freshly pressed oil, being not filtered. It is distinguished by its intense aroma of green olives and its veiled green colour, it is recognizable for its particular fresh fruity taste. Cold produced in Italy from olives grown in Italy.
TASTE INTENSITY
| Harvesting year |
| |
| Taste | Intense fruitiness with pleasant olive note on the finish. | |
| Fragrance | Lightly fruity with hints of green apple and tomato. | |
| Color | Musty oil, yellow/green veiled color | |
| Olive varieties | Ogliarola and Coratina at the beginning of maturation, 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 in a continuous plant. | |
| Acidity (Average value % oleic acid on 100 gr. of oil) | 0,14% | |
| Biophenols – (Total polyphenols – Average value mg/kg) | 285 mg/kg | |
| Tocopherols – (Vitamin E – mg/kg) | 315 mg/kg | |
| Peroxide value (Average content of meq O2 /kg. oil) | 6,1 meqO2/kg | |
| K232 (average value) | 1,75 | |
| K268 (average value) | 0,094 | |
| DeltaK (average value) | -0,002 | |
| Waxes (average value) | 22,2 mg/kg |
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