Extra virgin olive oil obtained from the fruit of the olive tree, of the local variety CASTELLANA (VERDEJA), by mechanical procedures or by other physical means that do not produce alteration of the oil, preserving the flavor, aroma and characteristics of the fruit from which it comes.
- Acidity: maximum 0.7º.
- Peroxide value: maximum 15.
- Absorbance to ultraviolet:
- K 270: maximum 0.20.
- k 320: maximum 2.
- Humidity: maximum 0.1%.
- Impurities: maximum 0.1%.
- Organoleptic evaluation:
- Median defect Md = 0.
- Median of fruity attribute Mf> 0.
The predominant color is green lemon , more or less intense, depending on the time of harvest and the degree of ripeness of the olive.
From the organoleptic point of view, the oils of this variety are very fruity and aromatic , resounding in their smell of leaf, in which flavors of grass, hazelnut or banana are intermingled , sometimes with spicy taste in the mouth.
