In order to be defined extra virgin, olive oil must respect certain chemical and organoleptic properties. Our oil characteristics make it a high quality extra virgin olive oil.

2009 Chemical Analysis

LECCINO:

Acidity 0,20 % M/M oleic acid

Peroxides number 4,69 meq 0C/kg

Tocopherols 383 mg/kg

Polyphenols mg/kg 166

FRANTOIO:

Acidity 0,23 % M/M oleic acid

Peroxides number 6,30 meq 0C/kg

Tocopherols 382 mg/kg

Polyphenols mg/kg 205

 

2009 Organoleptic Analysis

LECCINO:

Absence of defects

Fruity 4,85

Bitter 4,05

Spicy 4,35

 

FRANTOIO:

Absence of defects

Fruity 5,00

Bitter 4,50

Spicy 4,85