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 |