Chemical analysis was given by SI Impresa laboratories on 13 December 2017.
Free Acidity (oleic acid %): 0,22
Peroxide Value (meq O2/kg): 4,73
Spectrometry (UV Light Absorbency):
K232: 1,75
K268: 0,146
ΔK: 0,0034
Total Polyphenols (mg/l): 512
Fruity: 2,8
Flaw: 0,0
Bitter: 3,8
Pungent: 2,8
Category: extra virgin
CVR: <20%
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