Coratina Premium Extra Virgin Olive Oil

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IOO510 – Robust Intensity
Country of Origin: Chile
Crush Date: May 2020

This high biophenol Chilean oil displays notes of dandelion greens and wild grass. Classic notes of green almond and unripe banana and loaded with healthy polyphenols. There is a delayed pepper note that is wonderfully bitter and pungent typical of a high phenol oil. Our highly awarded Coratina starts off with a deceptively sweet and creamy front. A slightly bitterness center gives way to a jolt of pungency on the finish.

Organoleptic* Taste Panel Assessment
  Fruitiness   5.5
  Bitterness  4.5
  Pungency  5.0

**Biophenols:    603.9 ppm          Oleic Acid:  76.9
    DAGs:             96.3                         FFA:     0.17
    Peroxide:          5.2                      **PPP:   <1.0 
    Squalene:      4,166          A-Tocopherols:     269

*An organoleptic taste panel assessment means a team of 10 people have taste-tested the olive oil.

For an olive oil to be labeled extra virgin, a taste panel just has to find no taste or smell defects with the olive oil. For an olive oil to be labeled ultra-premium, they have to meet a certain criteria for 3 categories: Fruitiness, Bitterness, and Pungency. (Minimum 3.5 for fruitiness, minimum 2.0 for bitterness, and minimum 2.0 for pungency)

The taste panel assessment also makes it very easy to help people figure out which olive oil they like – if you find yourself enjoying an olive oil that has a high bitterness score, you will generally like other olive oils that have a similar score.

**As measured at the time of crush

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