Oleificio Serafini Osvaldo
Versione italiana
QUALITY

Our oil has a golden color with green tones, a delicate fruity scent and an aromatic flavor with a slightly bitter, almond flavored aftertaste.   

In addition to its prized organoleptic characteristics that enhance the flavors of Mediterranean cuisine, "Colline Dorate" oil offers excellent natural qualities since it is produced using only physical means of extraction in full compliance with the sanitary hygiene regulations. In addition, the agricultural methods used focus on respecting nature, in line with the corporate philosophy which seeks to rediscover the roots of the Abruzzese land, full of history and natural beauty.
Olive oil quality is defined through certain analytical indexes which form the basis of their commercial classification. The table below shows the principal quality parameters found in our extra virgin olive oil.

Photo: Carol Kicinski
The quality of our olive oil is undoubtedly due to the winning combinations of intrinsic factors such as the varieties, favorable cultivation conditions, good health of the fruit and optimal level of ripeness, along with extrinsic factors such as the type of harvesting, timing and means of olive storage, the technology used and the proper means of preserving the finished product. In order to guarantee that the quality of extra virgin olive oil is maintained over time, it is important to use the proper means of preserving the oil. This means keeping it inside suitable containers, in our case this involves stainless steel drums, in a cool, dry area, away from heat and sunlight.
MOST IMPORTANT EXTRA VIRGIN OLIVE OIL QUALITY CHARACTERISTICS

    PARAMETERS REQUIRED BY LAW
AVERAGE VALUE OF OUR OIL
ACIDITY
max 0.8%
0.3%
NUMBER OF PEROXIDES
< 20 meq O2 / Kg
5.71
K232
< 2.50
1.344
K270
< 0.22
0.102
DELTA K
< 0.01
0.0005