Olive Oil - Principle organic characteristics
Colours:
warm colours, which when seen in the light show the presence of light green inclining to the reflection of straw-yellow.
Limpidity:
at first the oil is dense, opalescent and milky. After about two months it is decanted naturally into inoxidizable steel containers without the use of machinery or chemical filtration.The oil thus presents with a typical glazing and with some deposits found naturally as part of the process.
Acidity:
variable from 0.3g to 0.6g per 100g of evident acid like oleic acid, but always less than 0.8g (maximum accepted for extra-virgin olive oil).
Panel-Test:
an intense fruity aroma inducing memories of green apples and freshly cut grass; the flavour is lightly bitter and spicy with an intense and well structured body. Points 7.5 to 8.5.
