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
| Bottle Size | 200 ml, 375 ml |
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| Koroneiki remove | Cobrancosa remove | Arbequina remove | Nocellara remove | |||||||||
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| Name | Koroneiki remove | Cobrancosa remove | Arbequina remove | Nocellara remove | ||||||||
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| Price | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | $14.00 – $19.00 | ||||||||
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| Availability | Out of stock | |||||||||||
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| Description | ||||||||||||
| Content | 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
| 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
| Mild Intensity
Country of Origin: USA
*Crush Date: November 2023
The California Arbequina was harvested from groves in the Capay Valley and carefully selected for us by Leandro Ravetti due to its green profile. Displaying more character and a bigger mouth than other examples, creamy with notes of savory herb and banana.
Chemistry: *Biophenols: 234.28 ppm *FFA: 0.13 *Oleic Acid: 73.17 *Peroxide: 3.39 *DAGs: 94.8 *PPP: <0.6 *Squalene: 2,891.6 *A-Tocopherols: 344.8 *As measured at the time of crush Organoleptic Taset Panel Assessment: Fruitiness: Bitterness: Pungency: Smokepoint: 380° 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
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