Mild Intensity
Country of Origin: Italy
*Crush Date: November 2022
A native cultivar to Sicily. This Biancolilla is delicate with a creamy artichoke center, fragrant berry notes and a nice peppery finish.
Chemistry:
*Biophenols: 247.1 ppm
*FFA: 0.25
*Oleic Acid: 70.28
*Peroxide: 6.65
*DAGs: 91.0
*PPP: <0.7
*Squalene: 6,916.3
*A-Tocopherols: 246.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.5
Bitterness: 3.0
Pungency: 4.0
| Bottle Size | 200 ml, 375 ml |
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| Settings | Biancolilla remove | Cobrancosa remove | Barnea remove | Arbequina remove | Nocellara remove | Koroneiki remove | ||||||||||||
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| Name | Biancolilla remove | Cobrancosa remove | Barnea remove | Arbequina remove | Nocellara remove | Koroneiki remove | ||||||||||||
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| Price | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | ||||||||||||
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| Description | ||||||||||||||||||
| Content | Mild Intensity
Country of Origin: Italy
*Crush Date: November 2022
A native cultivar to Sicily. This Biancolilla is delicate with a creamy artichoke center, fragrant berry notes and a nice peppery finish.
Chemistry:
*Biophenols: 247.1 ppm
*FFA: 0.25
*Oleic Acid: 70.28
*Peroxide: 6.65
*DAGs: 91.0
*PPP: <0.7
*Squalene: 6,916.3
*A-Tocopherols: 246.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.5
Bitterness: 3.0
Pungency: 4.0
| Medium Intensity Country of Origin: Portugal *Crush Date: October 2023 Our Cobrancosa olive oil displays savory notes of tomato leaf, bitter radicchio and pungent arugula with a lingering pepper spicy finish. The Portuguese Cobrançosais is historically one of our most popular Northern Hemisphere extra virgin olive oils. *Chemistry Results: *Biophenols: 450.22 ppm FFA: 0.16 *Oleic Acid: 71.17 *Peroxide: 6.16 *DAGs: 95.6 *PPP: <0.65 *Squalene: 7,924.6 *A-Tocopherols: 281.4 *As measured at the time of crush. Organoleptic Taste Panel Assessment: Fruitiness: 5.3 Bitterness: 4.0 Pungency: 4.5 Smoke Point: 370 F
| Robust Intensity
Country of Origin: Peru
*Crush Date: May 2023
One of the finest examples of the Barnea variety we’ve come across, this intense early harvest olive oil is exceedingly fruity on the nose combining notes of tropical fruit, green apple peel and banana with a lovely lingering pepper. While we consider it to be robust, it only has a small amount of bitterness.
Chemistry: *Biophenols: 508.7 ppm *FFA: 0.20 *Oleic Acid: 69.72 *Peroxide: 5.66 *DAGs: 96.1 *PPP: 0.9 *Squalene: 4,066.4 *A-Tocopherols: 263.9 *As measured at the time of crush Organoleptic Taset Panel Assessment: Fruitiness: 4.8 Bitterness: 4.0 Pungency: 5.0 Smokepoint: 365° F
| Medium Intensity
Country of Origin: Chile
*Crush Date: May 2023
Our Chilean Arbequina has a creamy mouth feel and displays green almond in the center with a pleasantly sweet and malty finish plus light pepper.
Chemistry: *Biophenols: 315.27 ppm *FFA: 0.14 *Oleic Acid: 71.7 *Peroxide: 3.6 *DAGs: 94.1 *PPP: <1.0 *Squalene: 4,217.7 *A-Tocopherols: 277.1 *As measured at the time of crush Organoleptic Taset Panel Assessment: Fruitiness: 5.5 Bitterness: 4.0 Pungency: 3.8 Smokepoint: 375° F
| Medium Intensity
Country of Origin: Italy *Crush Date: November 2023 The Sicilian Nocellara from the Belice Valley displays a pleasant creamy mouth feel with sweet complex flavors. A lingering pepperiness builds in the back of the throat followed by delayed astringency signifying the healthy Oleocanthal content present in fresh oil. Although this production contains little to no bitterness making it a superbly balanced oil. Chemistry: *Biophenols: 380.95 ppm *FFA: 0.15 *Oleic Acid: 72.1 *Peroxide: 5.1 *DAGs: 96.6 *PPP: <1.0 *Squalene: 9,956.8 *A-Tocopherols: 161.9 *As measured at the time of crush. Organoleptic Taste Panel Assessment Fruitiness: 5.5 Bitterness: 3.5 Pungency: 4.0
| Robust Intensity
Country of Origin: Chile
*Crush Date: May 2023
From Alonso Estate, this Chilean Koroneiki displays prominent notes of green banana and chicory with creaminess and an astringent finish.
Chemistry:
*Biophenols: 507.5 ppm
*FFA: 0.19
*Oleic Acid: 75.13
*Peroxide: 5.75
*DAGs: 95.7
*PPP: <0.7
*Squalene: 3,857.5
*A-Tocopherols: 314.5
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0
Bitterness: 3.0
Pungency: 3.5
Smokepoint: 365°F
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