Physicochemical and organoleptic characteristics of the extra virgin olive oil covered by the Aceites de Lucena Protected Designation of Origin.
Physicochemical and organoleptic profile:
Tasting
| Physicochemical Characteristics | |
|---|---|
| Acidity | Maximum 0.5% |
| Peroxide Value | Maximum 19 meq O2/kg of oil |
| Ultraviolet Absorbance (K) | Maximum 0.19 |
| Moisture | Maximum 0.2% |
| Tasting | |
|---|---|
|
Flavour: The certified oils have medium to high fruitiness, with almond notes and a balance between bitterness and pungency.
Aroma: Green fruitiness reminiscent of freshly cut grass dominates the aroma. |
|
| Organoleptic Characteristics | |
| Median Fruity Attribute (Mf) | Greater than or equal to 3 |
| Median Pungent Attribute | Greater than or equal to 2 |
| Median Bitter Attribute | Greater than or equal to 2 |
| Median Defect (Md) | 0 |
|
The oils of the Protected Designation of Origin «Lucena» have excellent stability and resistance to rancidity.
– Color: From intense green to yellowish green, depending on the harvest date (A.B.T. scale from 2/4 to 3/4). – Flavour: The certified oils have medium fruitiness with almond notes and a balance between bitterness and pungency, both very mild. – Aroma: Green fruitiness reminiscent of freshly cut grass dominates the aroma. |
|
Labelling Rules for PDO Oils
Every container of extra virgin olive oil covered by the Aceite de Lucena Designation of Origin must bear an identifying back label.
The back labels must include the wording “Denominación de Origen Protegida Aceite de Lucena”, the logo and a unique sequential number for each container. All labels are issued or authorised exclusively by the Regulatory Council.