Extra Virgin Olive Oil has to honour precise organoleptic and physical-chemical features.
The first corresponds to an assessment about colour, smell and taste.
The second, on the other hand, corresponds to an overall analysis (Panel Test) and to the measuring of some technical parameters, as maximum total acidity and peroxide value.


• Maximum acidity

• Panel test

• Peroxide number
 
• Oleic acid

• Total polyphenol content