Production Campaign: 2025/2026.
Taste: Intense fruity, bitter note with a spicy and astringent aftertaste on the finish.
Aroma: Intense green olive and cut grass.
Color: Deep green.
Prevalent olive variety: Coratina, processed within 24 hours of harvesting to preserve the quality of the freshly pressed oil for as long as possible.
Production method: Cold, produced by processing in a continuous plant, after destoning the drupes.
Acidity (Average % oleic acid value per 100 g of oil): 0.22%.
Biophenols - (Total polyphenols - Average value mg/kg): 400 mg/kg “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress” The beneficial effect is obtained with a daily intake of 20 g of olive oil.
Tocopherols - (Vitamin E - mg/kg): 260 mg/kg - “Vitamin E contributes to the protection of cells from oxidative stress”.
Peroxide index (Average content of meq O2 /kg. oil): 4.5 meqO2/kg.
K232 (average value): 1.70.
K268 (average value): 0.119.
DeltaK (average value): -0.001.
Waxes (Average value mg/kg): 19 mg/kg.
Food pairing: It is ideal as a raw condiment.

Average values ​​per 100 ml (7 tablespoons)
Energy value 3389 Kj/824 Kcal;
Total Fat 91.6 g of which Saturated Fatty Acids 12.5 g,
Monounsaturated 72 g,
Polyunsaturates 7.1 g;
Carbohydrates 0 g of which Sugars 0 g;
Protein 0 g;
Salt (sodium x 2.5) 0 g.

What is it: Material.
Dark glass bottle: Gl71.
ALUMINUM POLYCOUPLED CAP CAP: C/alu 90.