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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%

 

Among the oils classified as extra virgin olive are different qualities, being considered the best those with an acidity degree closer to zero.

Our EVOO is 0.1% acidity = PREMIUM QUALITY OF EXTRA VIRGIN OLIVE OIL