Extra Virgin Olive Oil
*Crush Date: November 2018
This Biancolilla displays wonderful berry and confectionery notes. It is creamy, viscous and pleasantly malty with no bitterness and has a delicate peppery finish. A crowd pleaser!
*Biophenols: 255.ppm. Peroxide: 8.2
*FFA: 0.29. *PPP: 1.2
*DAGs: 91.3. Oleic Acid: 70.8
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5. Bitterness: 3.0. Pungency: 4.0
As measured at the time of crush.
Country of origin: Italy