|Parameter||Moment bottled||Extra virgin max. limit. (EEC) No. 2568/91|
|Acidity (% oleic acid)||≤ 0.2||≤ 0.8|
|Peroxide value (meq o2 / kg oil)||< 12||< 20|
|UV-K 232||< 1.90||< 2.25|
|UV-K 270||< 0.12||< 0.25|
These olives come from Tuscany, in Italy, where this variety of oil is very popular. The trees adapt well to low temperatures.
Profile with a strong sensation of olives, complex secondary notes that together are reminiscent of walnuts and bitter almonds with a strong hint of olive leaves and vegetables. Usually bitter on the palate with a rather peppery aftertaste that is balanced by the fruitiness of the olive, giving a marked persistence. This oil has aromas of green grass, almonds, walnuts and tomato leaves.
Light green with golden flecks.
The careful handling of the olives during and after harvesting, and the regulation of the pressing process and storage, are designed to produce an oil that expresses its full aromatic potential and guarantee a sufficient shelf life. When the oil is bottled, the following limits are set for the physical-chemical properties of each batch according to the processes before detailed.
Black glass bottle which protects the oil from light and maintains its organoleptic and nutritional properties intact. 250 ml – 500 ml
Its strong aromatic sensations make this oil particularly suitable for use in recipes where the flavour of the oil is required, although it never overpowers the other ingredients.
It combines well with cooked carbohydrates, ensuring a perfect pairing with pizzas, pastas and risottos typical of its Italian origins. In addition, it is the ideal companion to bread, tomatoes, mild cheeses and cured meats.