The quality of the olive oil produced this year is much lower than the average of the past years.
Actually the problems of the olive harvest started since springtime when a scarce flowering and the difficulties in the fruit set represented an alarm in some districts. In July and August the rain conditioned the olive grove, creating the perfect environment for the develop of the olive fly that did big defects in the fruits.
The high levels of the FFA values were surprising since the beginning of the analyses, with values that arrive beyond 0,8%, the maximum limit to classify the olive oil as “extra virgin”.
The analysis of polyphenols confirmed as well all the problems of a difficult harvest, presenting values distinctly below the averages of past years.
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