Estate produced extra virgin olive oil from the hills of Montecorvino Pugliano, near Salerno (Campany). Early harvest of olives of the cultivars Frantoio, Leccino, Moraiolo and Pendolino, picked by hand from the branches and crushed within twenty four hours from the harvesting. Centrifugal decanting replaces traditional pressing through fiber mats. The olive oil produced is light and fragrant, remarkably low in oleic acid : around 0.2 per cent, much lower than the values specified by the International Olive Council (0,8 per cent) or the California Olive Oil Council (0,5 per cent). By OIC standards, the maximum peroxide value for extra virgin olive oil is 20. Our oil's is under 10 : this means that the oil keeps its qualities for a very long time. Spectrographic analysis in UV reveals a very low Delta K coefficient (less than 0.004) – which testifies the purity and freshness of the product. No filtering of any kind. The product is stocked at constant temperature (17°C ) in high grade steel containers and in oxygen-free atmosphere.
The oil is available in 500ml bottles.
If you want to read the chemical analysis provided by a laboratory certified by the Europen Community, you may Click here
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