Oil features
We obtain our extra virgin olive oil from the selection of olives taken only and exclusively at the flying part of the recollection process, following a vertical cleaning, washing, waste control and milling treatment. The system used is called INTEGRAL CONTINUOUS SYSTEM. This is how we obtain our high category E.V.O.O., through mecanical procedures, cold and first pressing, keeping all the organoleptic properties.
Once we have the oil, it is selected and controlled by organoleptic and chemical analysis. Then it is kept in stainless steel tanks.
The olive oil selected to be bottled in this year season is an extra virgin olive oil produced in november with this features (comparative International Olive Oil Council standard):
|
IOOC standard for E.V.O.O. |
Our E.V.O.O. | |
|---|---|---|
| Free acidity | ≤ 0,80 | 0,12 |
| Peroxides | ≤ 20 | 6,5 |
| K 270 | ≤ 0,22 | 0,13 |
| Methyl and ethyl esters | ≤ 40 | 14,6 |
| Median fruitiness | > 0 | 3,5 |
Categories
Specials
No product specials are available at this time.