The DOP Oil - Features

Sensory Features of Chianti Classico DOP Olive Oil

Chemical characteristics

  • Acidity (expressed in oleic acid): max. 0.5%;
  • Number of peroxides: max. 12 (mEq of oxygen);
  • Extinction at ultraviolet K232: max. 2.1 and K270: max. 0.2;
  • High oleic acid content: 72%;
  • Total CMP (phenolic anti-oxidants (method used by the experimental station for the oils and fats industry): more than 150 ppm;
  • Total tocopherols (vitamin E): more than 140 ppm

Sensory characteristics

  • Color: from deep green to green with gold nuances;
  • Aroma: clearly olive and fruity.
    1. olive-fruity 2-8;
    2. grass and leaves 0-6;
    3. bitter 1-8;
    4. spicy 1-8;
    5. pine nut, almond 0-5;
    6. ripe fruit 0-2.
  • The presence of defects is prohibited (defect median = 0);
  • Fruity median > 0