Extra Virgin Olive Oil
First cold-pressed Mediterranean EVOO selected for consistent quality, low acidity, and reliable oxidative stability across production lots, with fruit-forward flavor characteristics.
- Typical Free Fatty Acid (FFA): ≤ 0.8%.
- Typical peroxide value: ≤ 15 meq/kg, supporting clean flavor shelf-life.
- Typical polyphenol content: 250–400 mg/kg.
Spec sheets & COAs available upon request.