NEW HARVEST 2021 EVOO - FINCA TORREVELLA
We now have the NEW 2021 HARVEST EVOO, ready for bottling and with all the analyses completed. It's a joy to see the results and realize that the work has been done well. As always, the oil was produced using the first cold pressing method, and the olives were harvested at their peak ripeness for each variety.
Each variety has been treated as a batch and the entire crop has been worked variety by variety, although the process has been slower we have controlled each production process adapting it to each variety.
We have processed the following varieties in batches. Ordered by harvest date
- Valentí
- Picual
- Benizar
- Genoese
- Blanqueta
- Arbequina and Empeltre
With these batches we have obtained the following oils.
A signature Arbequina olive, and the one we produce the most of. With a very low acidity of only 0.12%.
A Coupage , a masterful blend where Picual and Valenti predominate... the rest we'll keep to ourselves. With a very low acidity of 0.13%.
| Characteristics of Extra Virgin Olive Oil |
| Quality characteristics according to Regulation (EEC) 2568/91 |
| FEATURE | EVOO | ARBEQUINA | COUPAGE |
| ACIDITY | MAX. 0.8% | 0.12% | 0.13% |
| PEROXIDE INDEX | MAX. 20 | 6.5 | 7.7 |
| K232 | MAX. 2.5 | 1.75 | 1.81 |
| K270 | MAX. 0.22 | 0.12 | 0.13 |
| DELTAK K | MAX. 0.010 | 0 | -0.001 |
| Alcoholic stress | MA. 35 | 5 | 9 |