Table 1.

Chemical characterization of EVOO at the time of packaging (t0). LL EVOO, legal limits for extra virgin olive oil according to the Regulation EEC/2568/91 (EEC, 1991).

Analytical parameters	t 0	LL EVOO
Free fatty acids (g oleic acid/kg oil)	0.28 ± 0.01	<0.80
Peroxide value (meqO2/kg)	12.31 ± 0.19	≤20.00
K232	2.18 ± 0.08	≤2.50
K270	0.14 ± 0.01	≤0.22
ΔK	0.00	≤0.01
Phenolic content (g gallic acid/kg oil)	0.71 ± 0.01	-
Antioxidant capacity (μmol TEAC/mL)	0.41 ± 0.01	-
Bitterness Intensity	10.91 ± 0.01	-