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Variety of Olives: Cordovil, Verdeal, Madural, Negruxa
Characteristics: Fresh light-colored olive oil. Comes from olives harvested by hand process. Suitable for seasoning and cooking.
Olive oil obtained directly from olives, solely by mechanical means.
Physical and Chemical Analysis Acidity: 0.16
Peroxide Rating: 8
Absorbance:
K232: 1.76
K270: 0.10
ΔK: 0.00
Waxes: 42
Quinta do Jalloto Olive Oil extra virgin 100 ml
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