This extra virgin olive oil stands out for its exceptional chemical and sensory characteristics of the highest level. With a free acidity of 0.24% (expressed as oleic acid), it demonstrates extraordinary quality.
The peroxide value, at 6.8 meq Oâ‚‚/kg, indicates outstanding freshness and very low oxidation, ensuring a healthy and enjoyable product.
Furthermore, the total polyphenol content reaches 254 mg/kg, a marker of high antioxidant capacity that is essential for preserving the flavor and nutritional properties over time. Â