The Alberta's Extra Virgin Olive Oil has a more or less intense straw-yellow color, a medium-light fruity smell and a fruity taste with medium or weak bitter and spicy sensation. The chemical characteristics are:
acidity not higher than 0.7%;
number of peroxides less than 12 meqO2 / kg;
K232 less than 2,2;
polyphenols greater than 80 ppm.
The main varieties used, alone or in combination, are the Pisciottana, the Rotondella, the Ogliarola, the Frantoio, the Salella, the Leccino.