ACIDITY 0.39%

A key indicator of the quality of the raw material (olives). It forms as a result of the degradation of the fruit’s cells.

PEROXIDES 5.3 meqO2/Kg

An indicator of the degradation and aging of the product. It also indicates the product’s tendency to rancidify, which is perceived sensorially through unpleasant odors and flavors identifiable with the rancid defect.

POLYPHENOLS 248 mg/kg

Indicate the stability and organoleptic characteristics of the product. They contribute to the formation of the typical taste of the oil, determining its distinct bitter and spicy nuances.