KORE Extra Virgin Olive Oil 0,50L

ACIDITY 0.39% Fundamental indicator of the quality of the raw material (olives). It is formed following the degradation of fruit cells. PEROXIDES 5.3 meqO2/Kg Indicator of product degradation and ageing. It also indicates the tendency of the product to go rancid, which is perceived by the senses with unpleasant smells and aromas identifiable with the rancid defect. POLYPHENOLS 248 mg/kg They indicate the stability and organoleptic characteristics of the product. They contribute to the formation of the typical taste of the oil, determining its peculiar nuances of bitter and spicy.