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
|Olive Oil Details|
|CLASSIFICATION||EXTRA VIRGIN OLIVE OIL|
|EXTRATION PROCESS||COLD EXTRATION|
|SENSATION||BITERNESS OR PUNGENCY|