After passing chemical and organoleptic tests, the extra-virgin olive oil is classified as Denominazione di Origine Protetta (D.O.P.) "Chianti Classico", and a green band is applied to the bottle.
After pressing, Vignamaggio's extra-virgin olive oil has the following chemical characteristics:
Acidity: 0.15 - 0.2 % (expressed in oleic acid)
Number of peroxides: 3.6-5 meqO 2 /kg
Polyphenols: 450-650 mg/kg
Tocopherols: 250-350 mg/kg
The first oil pressed, usually at the beginning of November, is used for the "Prime Gocce" (literally "first drops"), a particularly fruity and refined olive oil, which is sold in special 25cl bottles.
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