It has always been defined as a CRU produced with Italian olives selected by the Frantoio Tistarelli. It has a clear color, intense green, fruity but also slightly bitter, almondy and certainly an excellent oil to use raw. As shown in the photo and attached certificate of analysis, it comes from the new A4 container and was chosen because it has the best values as the lower the acidity and the higher the quality peroxides. Among other parameters, the Waxes are lower than 20, the limit is 150 for a mechanically extracted oil, even if it were with solvents it would be even higher. Then there are the 3 Ks which basically indicate the degree of oxidation, even these low symptoms of carefully crushed olives and originally not damaged.