Collection: Harvest 2024
This season’s result is an extra virgin olive oil that shimmers with a golden-green color, a herbaceous and intensely fruity flavor, and a hint of spiciness.
Crafted from the best Nocellara del Belice olives, it boasts high polyphenol count (over 500 mg/kg), low acidity (under 0.2%) and low peroxide value (under 3 meq/kg), offering not only exceptional taste but also excellent health benefits.
Polyphenol Content Ranges in Extra Virgin Olive Oil (EVOO)
| Category |
Polyphenol Range (mg/kg) |
Description |
| Low |
50–200 |
Mild flavor; less bitter and pungent; shorter shelf life. |
| Medium |
200–400 |
Balanced flavor; moderate bitterness and pungency; good antioxidant properties. |
| High |
400+ |
Robust flavor; strong bitterness and pungency; excellent antioxidant benefits. |
