Lill’Olio – Extra Virgin Olive Oil 2025
Hotel Tivoli
Producing extra virgin olive oil is an art that evolves with technology without losing its essence: only cold mechanical extraction, with paste temperature below 27 °C. Lill’Olio is made exclusively from our own olives, carefully followed through every stage — from polyconic vase pruning and soil care to early harvesting in early October and same-day milling to preserve aromatic freshness, polyphenols, and oxidative stability. We store it in stainless steel tanks.
Why it’s special
Acidity 0.28% (2025 harvest), well below the extra virgin standard.
Early harvest and immediate processing: a lively profile with balanced bitterness and spiciness.
Excellent analytical values that reflect freshness, purity, and stability.
Analytical Data 2025 (average values)
| Parameter | Value | Evaluation |
|---|---|---|
| Acidity (% oleic acid) | 0.28 | Excellent – healthy olives, timely harvest |
| Peroxides (meq O₂/kg) | 7.7 | Very low – excellent oxidative stability |
| K232 | 1.89 | Low – freshness indicator |
| K270 | 0.16 | Low – no secondary oxidation |
| ΔK | 0.00 | Perfect – absence of refining |
| Ethyl esters (mg/kg) | 9.1 | Well below limits – high purity |
| Total polyphenols (mg/kg) | 324 | High antioxidant content |
| Tocopherols (mg/kg) | 354 | Excellent level of natural vitamin E |
In Summary
Only our own olives. Early harvest. Same-day milling. Acidity 0.28%. Excellent chemical parameters. This is Lill’Olio.
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