ORGANIC METHOD Extra Virgin Olive Oil Can Lt. 1

TASTING NOTES

APPEARANCE: brilliant filtering cartons
COLOUR: green / yellow
BOUQUET: intense olive with hints of leaf, grass, artichoke
TASTE: fruity, bitter and spicy notes accentuated

CHEMICAL ANALYSIS

ACIDITY 'FREE: 0.15%

PHENOLIC COMPOUNDS TOTAL: 282 mg / kg

PEROXIDE VALUE: 4.56 meq O2 / Kg

INDICES SPETTOFOTOMETRICI
DELTA K: -0.003 AU / (g / 100ml)
K 232: 1.555 AU / (g / 100ml)
K 270: 0.113

FATTY ACID COMPOSITION

Oleic acid 76.11%

LABORATORY ANALYSIS: ANALYSIS (Perugia)
OLIVE PRODUCTION AREA: Spello - Foligno
ALTITUDE: from 300 to 500 meters above sea level.
NATURE OF THE GROUND: mostly stony, limestone and extremely permeable
ETA 'MEDIA OF OLIVES: 50/60 years about
JOBS iN FIELD: organic fertilization, pruning laborer, mulching the soil, foliar treatment of copper-based organic fertilization, pruning laborer, mowing grass, folgliare treatment based on copper
VARIETY: Moraiolo 80% Leccino 15% Frantoio 10%
SITEMA PERIOD AND HARVESTING: October-November hand stripping
PROCESSING PLANT: continuous method with cold extraction
STORAGE: steel tank with the presence of nitrogen - air-conditioned environment