Crushed leaves, slight presence of petioles and split stems typical of the plant, aromatic in green tones, characteristic slightly bitter taste.
Organoleptic characteristics:
- Smell: Aromatic character
- Color: In green tones
- Flavor: Characteristic slightly bitter
Physical and chemical parameters:
- Humidity: Max 12%
- Total ashes: Max 10%
- Volatile oil: Min 1%
- Oregano under Sieve N ° 25: Max 3%
- Stems and petioles: Max 2%
- Foreign matter: Max 1%