Extra virgin olive oil obtained from the fruit of the olive tree (Olea europaea L) of the Picual and Arbequina varieties, by mechanical means, which do not cause deterioration of the oil,
preserving the flavor, aroma and characteristics of the fruit it came from.
Acidity: the total size of free fatty acids present must be less than 0.5 grams per 100 grams of oleic acid.
Peroxides, the peroxide can not be greater than 18 milliequivalents of active oxygen per kg of oil. Ultraviolet Absorption (K-270). 0.20 Max.
The organoleptic characteristics presented as fundamental attributes fruity aromas and green and / or mature, highlighting the bitter and / or spicy.
As complementary attributes, oils that come from early harvest highlights the smell of freshly cut green grass and fruit and vegetables always highlighting the green notes.
In the later harvest fruits decreases the intensity of these attributes, there are other more mature aromas as the "fig tree" and the banana and slightly sweet flavor.
The color will vary depending on the time of harvest and growing conditions, from deep green to yellow.