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Manzanillo

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Category:

Description

 

Medium Intensity

*Crush Date:May 2019

Dominant characteristics of green almond in the middle, a floral nose, and a splendid pink peppercorn finish.

*Biophenols: 331.5 ppm

*FFA: 0.20

*Oleic Acid: 74.9

*Peroxide:3.8

*DAGs: 98.0

*PPP: <0.2

*Squalene: 11,438.8 ppm

*A-Tocopherols: 116.85 ppm

Organoleptic Taste Panel Assessment:

Fruitiness: 5.0  Bitterness: 3.0  Pungency: 3.3

“As measured at the time of crush.

Country of Origin:Australia