Crush Date: November 2020  – ROBUST Intensity

Native to Sicily, this year’s Biancolilla displays astringency and lingering pepperiness with vegetal notes of asparagus and green almond. Please Note! In past years, this oil has been of lower intensity. This year it is a MUCH STRONGER olive oil due to earlier harvest!!

*Biophenols: 432.9 ppm                                       FFA: 0.20
Oleic Acid: 71.8                                                 Peroxide: 5.8
DAGs: 97.5                                                   *PPP: <1.0
Squalene: 8213.4 ppm                     A-Tocopherols: 164.7

Organoleptic Taste Panel Assessment
Fruitiness: 5.0 Bitterness: 3.5 Pungency: 4.0

*As measured at the time of crush.