OLIO DI ROMA PGI CHARACTERISTICS
Organoleptic characteristics
The fruity odour varies in intensity with evident notes of tomato and/or artichoke and/or almond and/or grassy. The flavour is characterised by vegetal hints, bitter and spicy notes of varying intensity that can be associated with notes of tomato and/or artichoke and/or almond and/or grassy.
At the time of certification, Olio di Roma PGI extra virgin olive oil must have a colour ranging from green to golden yellow with chromatic variations over time.
Chemical-physical characteristics
The qualitative parameters of conformity for extra virgin olive oil are identified by laboratory chemical analysis and are summarized below:
Spectrophotometric indices on the oxidative state of the product:
These analyses allow the evaluation on the state of aging of the olive oil and provide indications on possible illegal refining processes by detecting any fraud and/or contamination.