The label on a bottle of olive oil is supposed to give many details about its manufacture, origin, chemical and organoleptic qualities or nutritional values. Too often, only a small part of this information is included on the label. At Occhiolino, transparency is a must. Therefore, our label strives to be as informative as possible. For more information on the meaning of the label, we invite you to regularly consult our various publications on social networks.
Here are some elements present on the Occhiolino label:
The acidity level, measured in a laboratory and not by taste, is the percentage of oleic acid. This parameter measures the quality and determines the category of the oil. Occhiolino has a result of 0.39%, which places it in the category of extra virgin olive oil (below 0.8%).
It is an evaluation criterion that determines the beginning of the degradation of the triglycerides of the oil through oxidation, which then leads to rancidity. An extra virgin oil must have an index lower than 20. Occhiolino's index is 13.5 meqO2/kg.
A vintage olive oil? Yes, Occhiolino is produced from olives of a single season. The 2019 vintage means that 100% of the olives used to produce Occhiolino are from a single year.
Occhiolino is composed of 2 varieties of olives, Ogliarola and Leccino, both of which are widespread in the Puglia region. Occhiolino is made of 85% Ogliarola and 15% Leccino.
Olive oil is sensitive to light, heat and oxygen. Protect your olive oil from these factors by storing its closed container in a cupboard in order to extend its shelf life. Since Occhiolino is 100% natural and without preservatives, it will degrade more quickly. We advise to consume the oil within one year in order to benefit from all its benefits and an optimal tasting. After one year, the oil will start to lose its properties and its taste.
Occhiolino is unfiltered. After pressing the olives, the oil has not undergone any further processing, in order to keep this "olive juice" as natural as possible. Therefore, Occhiolino olive oil contains olive residues.