Extra virgin olive oil

Chemical analysis 2010 harvest

Assessment Value EU Regulation Units
Oleic Acidity 0,1 ≤ 0,8 %
Peroxides Index 6,1 ≤ 20 meg/kg
K270 0,08 ≤ 0,22
Waxes 109 ≤ 250 meq/kg

Sensorial analysis 2010 harvest

Oil with a greenish appearance. Highlighted for its medium fruity intensity, with hints of apple, ripe banana and fresh grass notes.

It is mature and balanced, slightly bitter and spicy.

Almond and walnut notes dominate in the mouth.

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Oil