Production Campaign: 2025/2026.
Taste: Balanced fruitiness, sweet notes enriched by notes of fruit and green apple. Lively aftertaste.
Aroma: Perceptions of light fruity intensity with notes of green apple.
Color: Deep green.
Prevalent olive varieties: Ogliarola and Coratina, processed within 24 hours of harvesting to preserve the aromas, fragrances, and quality of the freshly pressed oil for as long as possible.
Production method: Cold, produced by processing at low temperatures in a continuous plant.
Acidity (Average % oleic acid value per 100 g of oil): 0.48%.
Peroxide index (Average content of meqO2/kg. oil): 9.5 meqO2/kg.
K232 (average value): 2.04.
K268 (average value): 0.145.
DeltaK (average value): -0.001.
Waxes (Average value mg/kg): 46.9 mg/kg.

Average values ​​per 100 ml of Organic Extra Virgin Olive Oil (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.
Steel can: Fe40.
Polypropylene cap pp: Pp05.
What is it: Material.
Steel can: Fe40.
What is it: Material.
Dark glass bottle: Gl71.
Aluminum cap: Alu 41.
Drip-saving dispenser: Ldpe.
What is it: Material.
Dark glass bottle: Gl71.
ALUMINUM POLYCOUPLED CAP CAP: C/alu 90.