ITS QUALITY

The oil of Mancha is characterized by its high content of oleic acid and under linoleico acid, having a high content in polifenoles total, which confers a noticeable stability to him, quality by which is appreciated and distinguished in the commerce.

Acidity: maximum 0,7 º

Peroxide Index: maximum 12

Absorbancia to ultraviolet K 270:

Maximum 0.15 Humidity:

Maximum 0.1 % Impurities:

Maximum 0.1 % organoléptica

Score: minimum 6.5

The color varies, depending on the time of harvesting and the geographic situation within the region, from the green yellow golden to the intense one.

From the organoléptico point of view the oils of this variety present/display a great sensation of density in mouth, being afrutados and aromatic, simultaneously that present/display bitter and sharp average values of, with an aroma very balanced whenever it is in the optimal degree of maturation.

ITS HISTORY

The zone of production presents/displays homogenous characteristics, in which to edafoclimáticas conditions it talks about, that provide favorable conditions for the culture of the olive tree. The traditional practices of culture constitute an element of great importance for the conservation of means. The main differentiating characteristic of oils of Mancha is that they come from an only variety: cornicabra, whose culture it occupies the practical totality of the dedicated surface to trim off lower branches of, presenting/displaying a great adaptation to its average physicist. This interaction of the tree with means is the cause of which oils of excellent quality take place and with own differentiating characteristics.
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