Italiano
| 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) | 0,56% | |
| Biophenols – (Total polyphenols – Average value mg/kg) | 168 mg/kg | |
| Tocopherols – (Vitamin E – mg/kg) | 232 mg/kg | |
| Peroxide value (Average content of meq O2 /kg. oil) | 10,7 meqO2/kg | |
| K232 (average value) | 2,01 | |
| K268 (average value) | 0,141 | |
| DeltaK (average value) | -0,005 | |
| Waxes (average value) | 30,2 mg/kg |
