Organoleptic examination

The colour is green with yellow reflections. Aroma and taste are notabley fruity with a controlled persistance and a medium and persistent spiciness.
Our oil is particularly rich in polyphenols (538 mg/kg) and tocopherols(2026 mg/kg), antioxidants both of which contribute to the production of so-called good cholesterol and also help protect against cardiovascular disease, including heart attacks, stroke and thrombosis, and degenerative diseases such as various tumours and Alzheimer's disease. It also has an anti-inflammatory effect.
It has a naturally very low acidity. The acidity indicates the quantity of free fatty acids present in the oil, and is expressed in grams of oleic acid per 100 grams of oil; it's also an indicator of the state of well-being of the olives at the moment of pressing.
The oil produced in 20010/20011 by our farm had an acidity of approximately 0,27%, well below the limit of 0,8% fixed by CEE regulation for extra virgin olive oil. Peroxides are substances which form by the phenomena of autoxidation: the presence of peroxides allows for an evaluation of the preservation state of the oil. Just as with acidity values, the lower the peroxide count, the better the quality of the oil. The peroxide count in our oil is approximately 6,1, again, well below the maximum allowable limit of 20.
Cholesterol is practically nonexistent in olive oil (less than 0,01 mg).