Index of quality of La Corraliza de Don Pablo EVOO

 

 

 THE ARBEQUINA

THE EMPELTRE

THE PICUAL

Acidity degree (%)

0,14± 0,00

0,17 ± 0,00

0,14 ± 0,00

Index of Peroxides (meq 02/kg)

5,90± 0,39

7,42± 0.63

4,25 ± 0,19

K-232

0,01

0,01

0,01

K-270

0,08

0,07

0,11

 

If we have quality values into account, laid out by Regulation (EU) No 299/2013 on the characteristics of olive oil, the three samples analyzed of  the Arbequina,  Empeltre and Picual varieties comply with the category of EXTRA VIRGIN OLIVE OIL. This is due to these factors:

 

         In every single case, acidity is significantly lower than 0,8%

         Values of index of peroxides are low and lesser than 20 meq. 02/kg

         K-232 and K-270 values are lesser than 2,5 and 0,22, respectively, showing absence of conjugated dienic and trienic compounds coming from lipidic oxidation. Moreover, specific extinction coefficient is lower than 0,01, which probes purity of the oil.

 

NUTRITIONAL INFORMATION

 

 

THE ARBEQUINA

 THE EMPELTRE

THE PICUAL

Energy (kcal/kJ)

900 / 3766

900 / 3766

900 / 3766

Protein (g)

0

0

0

Carbohydrates

0

0

0

Sugars   (g)

0

0

0

Total Fat (g)

100

 

 

Saturated (g)

14

13

13

Monounsaturated (g)

78

75

81

Polyunsaturated (g)

8

11

6

Salt (g)

0

0

0

 

It is highly remarkable that our EVOOs have a big amount of monounsaturated fats. Monounsaturated fats are more beneficial for our human body than those of polyunsaturated ones.

 

In accordance with Regulation No 1924/2006 of the European Parliament and the Council of 20 December 2006 on nutrition and health claims made on foods, these oils could include the next claim on their labellings: “HIGH CONTENT OF MONOUNSATURATED FATS”.