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Obtained from the best olive crops, it is light and with low acidity. It is the basic ingredient in the Mediterranean diet, and is excellent consumed raw with vegetables, salads, roasts and in soups. It is particularly recommended for dieting and with modern diets.
Mean olive grove altitude: 250 m above sea level
Free acidity (% oleic acid): less than 0.6
Peroxide value: less than 15
Oil colour: straw yellow to green
Oil scent: mature olives
Oil flavour: medium fruity
Flavour: pleasant
Olive harvesting period: late December - January-February
Olive ripeness: 50% darkened or mature
Harvesting method: mechanical
Milling method: modern method
It may contain allergens
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