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Coletta Oil Mill — Our extra virgin olive oil certifications

Here are the two main parameters that characterise a quality extra virgin olive oil:


  • Acidity: it is not perceived by tasting, need laboratory analysis. The measure of acidity for the extra virgin olive oil ranges from 0 to 0.80. The lower the measure of acidity, the better the quality;
  • Number of Peroxides: is the measure of rancidity. For an extra virgin olive oil, this measure ranges from 0 to 20, determined by laboratory analysis. The lower the number of peroxides, the higher is the quality of the olive oil.

Certified extra virgin olive oil, filtered and unfiltered, cold pressed

Coletta extra virgin olive oil, certification
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Issue date: 18/03/2008
Acidity: 0,24
Number of peroxides: 5,7

Our extra virgin olive oil is among those with lower acidity and lower number of peroxides.

Go to the product: Extra virgin olive oil, cold pressed, 100% italian




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Certified extra virgin olive oil, single variety "Fagiolara"

Coletta extra virgin olive oil, single variety Fagiolara, certification
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Issue date: 18/03/2008
Acidity: 0,20
Number or peroxides: 6,2

Our extra virgin olive oil is among those with lower acidity and lower number of peroxides.

Go to the product: Extra virgin olive oil, single variety "Fagiolara"