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Extra Virgin Olive Oil Cellino (25.4 US fl oz) The Olivottoil 2015 Italian edition

July 1, 2015 - Comment

Premium Extra Virgin Olive Oil with Chemical-Physical Characteristics significantly better than the US EVOO Standard of Grades. It is obtained directly from olives solely by mechanical processes and from Cellino autochthonous secular olive trees located near the sea in the Salento Apulia Italian region where olives started in Italy 1200 B.C. Chemical-Physical characteristics as per

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(as of April 19, 2020 6:34 am GMT+0000 - Details)

Premium Extra Virgin Olive Oil with Chemical-Physical Characteristics significantly better than the US EVOO Standard of Grades. It is obtained directly from olives solely by mechanical processes and from Cellino autochthonous secular olive trees located near the sea in the Salento Apulia Italian region where olives started in Italy 1200 B.C. Chemical-Physical characteristics as per Chemiservice lab n.0254 (11-Nov-2014): 1 Free fatty acid content (%m/m of oleic acid) = 0.3; 2 Peroxide value (Milleq. peroxide oxigen per kg/oil) =3.8; 3 Total of Ethyl-Esters (mg/kg) =2.8; 5 Biophenols(mg/kg) =500. Multiresidual analysis = No pesticides. For more info visit: www.olivottoil.it

Product Features

  • zero pesticides
  • Nov-2014 Harvest Olive Oil: Free Fatty Acid: 0.3% and Bio-phenols: 500 mg/kg at packing time
  • Obtain solely with mechanical processes inline with the local millennial tradition
  • 25.40 fl.oz. tin. The best way to preserve olive oil
  • Hand-crafted product of Italy

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