TASTING NOTES of our EVOO:
- Picual: AROMATIC HERBS, TOMATO PLANT AND GREEN LEAF.
- Arbequina: APPLE, BANANA AND GREEN HERB.
CLASIFICATION ACCORDING TO RCEE 2568/91 AND MODIFICATION: EXTRA VIRGIN OLIVE OIL
Organoleptic Assessment:
- Medium of fruitiness 7.0
- Median of defect 0.0
- Medium of bitterness and pungency: balanced
Physical-chemical and sensory analysis: Available on each complete batch produced:
- OGM: Not from and does not contain genetically modified organisms (OGM)
- Allergens: Does not contain.
- Residues and / or contaminants: Does not contain.
- Additives and / or preservatives: Does not contain.
Our olive oil: clasification
The following table shows the general classification of the olive oils, from the best to the worst, to better understand the high degree of quality of our oil:
| Extra Virgin Olive Oil· ·Palacio de Los Olivos · |
Virgin Olive Oil |
Lampante | Olive Oil | |
| Quality | Maximum | Medium | Not suitable for consumption. Must be sent to REFINING |
Low |
| Direct extraction of the oil from olives, by mechanical means | √ | √ | √ | Blend of refined olive oils and virgin olive oils |
| Sensory characteristics | Very pleasant: Aromas and flavors with notes of herbs, fruits and flowers, green or ripe. | Defective: Aromas and flavors with notes of defect (there are several types and levels of defect identifiable in nose and mouth) | Very defective: very unpleasant aromas and flavors. | It hardly presents sensory characteristics, and, if so, would be the type of the virgin olive oil. |
| Nutrients and beneficial properties for health | All | A few | None | Almost none |
| Acidity | ≤0,8% | ≤2% | ≥2% | ≤1% |