El Aceite Campo de Montiel tiene las siguientes características

The high content of fatty acids in olives and their high extractability

The high percentages of oleic acids and polyphenols antioxidants that give the oils a lot of stability, provided mostly by the cornicabra variety, before the rancidity and deterioration by oxidation.

The bitterness and the itch, positive attributes of the oils, present according to organoleptic evaluation in remarkable values, included for the bitterness between 3 and 6 and for the itch between 3,4 and 6,3, due to the mixture of the varieties picual and cornicabra

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