Definition · Quality & analyses
Ethyl esters (FAEE)
Compounds arising from the fermentation of olives, indicating fruit quality at milling. Extra virgin threshold ≤35 mg/kg. Low values reflect healthy, freshly pressed olives.
Compounds arising from the fermentation of olives, indicating fruit quality at milling. Extra virgin threshold ≤35 mg/kg. Low values reflect healthy, freshly pressed olives.