“Traditional” Extra Virgin Olive Oil
“Traditional” Extra Virgin Olive Oil
Obtained from the best olive crops, it is light and with low acidity. It is the basic ingredient in the Mediterranean diet, and is excellent consumed raw with vegetables, salads, roasts and in soups. It is particularly recommended for dieting and with modern diets.
Technical Information Sheet
| Mean olive grove altitude: |
250 m above sea level |
| Free acidity (% oleic acid): |
less than 0.6 |
| Peroxide value: |
less than 15 |
| Oil colour: |
straw yellow to green |
| Oil scent: |
mature olives |
| Oil flavour: |
medium fruity |
| Flavour: |
pleasant |
| Olive harvesting period: |
late December - January-February |
| Olive ripeness: |
50% darkened or mature |
| Harvesting method: |
mechanical |
| Milling method: |
modern method |
|