-Mild Intensity Extra Virgin Olive Oil-
|Biophenols: 272.2||FFA: 0.18||DAGs: 93.5||Squalene: 5,606.5|
|Oleic Acid: 72.5||Peroxide: 5.5||PPP: <0.1||A-Tocopherols: 333.6|
Organoleptic Taste Panel Assessment (as measured at time of crush)
Fruitiness: 5.5 | Bitterness: 2.8 | Pungency: 3.5
This is the best possible olive oil, obtained directly from olives and solely by mechanical means. Taste and flavor have to be perfect. The level of acidity cannot exceed 0.8%. There are more than 700 olive varietals in the world, each with a distinct flavor profile and unique chemical and nutritional properties.
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