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Origin
The extra virgin olive oil BOCCADORO is produced in a limited quantity using only selected olives grown on our farm (Leccina and Pesciolen olive varieties).
At the optimal ripeness, the olives are harvested and cold pressed within 24 hours. This guarantees the highest quality of the BOCCADORO olive oil.
Organoleptic characteristics
The oil has a green fruity aroma with grass and artichoke tones; nutty on the palate, the BOCCADORO is fundamentally sweet, with a slightly bitter finish.
Chemical-physical characteristics*
| Boccadoro 2010 | Olio Extra Vergine | |
| Acidita` | 0.28% | 0.80% |
| Perossidi | 10meg/kg | 20meg/kg |
| K 232 | 1.756 | 2.50 |
| K 270 | 0.120 | 0.20 |
| D K | .0.000 | 0.01 |
| CERE | 75 mg/kg | 250 mg/kg |
* Values may change with time and storage. It is reommended to keep the oil in a dry place, away from heat and light. For more information on the chemical-physical analysis of the olive oil, we recommend the following reading.