This is not just another traffic jam. Due to the overwhelming, unforeseen warmth received to this odd year in Central Italy, harvesting season had begun earlier than anticipated. Truck after truck, Fiat after Peugeot, farmers were hustling day and night to get their beans counted (olives actually).
But what’s more important were the quality of this years harvest. Beyond one’s reckoning anticipation.
If you remember, an olive oil yielding within 0.8% acidity is required in order to be labeled as “extra-virgin”.
In plain language, this displays beyond fresh and beyond average “extra” virgin olive oil we would see back in any states.
zero . zero four %
*Be known, this does not calculate taste/flavor, but one aspect in telling quality, fresh, and the best; for more information on oleic acidity go to my other post here