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| D.O.P. |
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Presents a DOP Garda Bresciano extra-virgin olive oil.
This Cavazza oil is made from a blend of three different cultivars:
45% Leccino
45% Frantoio and Casalviva
10% Pendolino
Chemical analysis 26.03.2009
Download specifications  |
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| D.O.P. |
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Protected Designation of Origin, a quality label that guarantees the product’s origin, production, preparation and packaging techniques in compliance with ministerial regulations. |
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| Harvesting |
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Carried out in the traditional way, by hand and mechanically. |
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| Production method |
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Cold pressing of the olives within 24 hours of harvesting. |
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| Preparation and packaging |
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At the Cavazza farm. |
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| Organoleptic analysis |
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"It is yellow in appearance, not deep but very bright, and has a bouquet of ripe olives accompanied by notes of newly-mown grass and hay not yet completely dry”, from A guide to extra-virgin olive oils, published by Slow Food. |
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| FS 17 |
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Presents an excellent Garda Bresciano Monocultivar FS 17 extra-virgin olive oil
Chemical analysis 26.03.2009
Download specifications |
| Harvesting |
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Carried out in the traditional way, by hand and mechanically. |
| Production method |
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Cold pressing of the olives within 24 hours of harvesting. |
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| Preparation and packaging |
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At the Cavazza farm. |
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| Organoleptic analysis |
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It has a bouquet of newly-mown grass, a deep and bright green colour and a smooth taste with a strong character which makes it immediately palatable thanks to its extremely low acidity. |
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Unit of measurement |
DOP |
FS17 |
| ACIDITY |
% |
0.2 |
0.25 |
| PEROXIDES |
02 active/kg |
6.3 |
6.7 |
| POLYPHENOLS |
Mg/Kg |
57.9 |
95 |
| DELTA K |
----- |
<0.001 |
<0.01 |
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