“Not only precious in the kitchen but also precious for health and beauty”. We can say that it is a real one Nutraceutical food, extraordinarily effective as it is rich in antioxidants and polyphenols, vitamins E, A, D and K2.
From the cold extraction of olives from our ancient plants of Itrana, we can now taste the Primo monovarietal extra virgin oil marketed by the "Palmerini1931" family, with the desire to maintain respect for grandfather's values.
Chemical analysis:
Acidity 0,18% (Maximum limit 0,80%)
Acidity, a fundamental parameter to define the quality of the oil, must be recognized below 0,5% to affirm a high quality. From 0,3% down we are in the field of excellence.
This analysis expresses the percentage of free fatty acids present in the product. They derive from reactions triggered by lipolytic enzymes, during the ripening of the fruit or due to poor conservation.
No. of peroxides 5.9 meqO² /Kg (Max limit 20,0)
This analysis expresses the quantity of oxygen already absorbed by the oil, the higher its value and the more advanced the stage of rancidity of the product. The field of large oils is represented by a value below 12,0.
