-Robust Intensity Extra Virgin Olive Oil-
High phenol, floral and incredibly balanced Hojiblanca. Dominant notes of green apple, green avocado with a lingering Szechuan peppercorn finish. This is an extraordinary Hojiblanca, very complex and harmonious with intense fruitiness.
|Biophenols: 507.6ppm||FFA: 0.20||DAGs: 97.6||Squalene: 11,660.9|
|Oleic Acid: 77.5||Peroxide: 4.0||PPP: <1.0||A-Tocopherols: 248.9|
Organoleptic Taste Panel Assessment (as measured at time of crush):
Fruitiness: 6.0 | Bitterness: 4.5 | Pungency: 5.0
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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