IOO152 – Robust Intensity
Country of Origin: Chile
Crush Date: May 2020
This classic example of a Frantoio-Leccino displays a beautifully soft fragrant nose. It is malty, creamy and displays notes of green apple and dried herbs. There is a nice astringency and bitterness on the back end. This beautiful field blend of two classic Italian varietals makes for a truly unique oil. Notes of fennel seed, cinnamon, and nutmeg lead to a clean and pungent finish. Well balanced and loaded with truly unique flavors.
Organoleptic* Taste Panel Assessment
**Biophenols: 491.9 ppm! Oleic Acid: 71.4
DAGs: 95.9 FFA: 0.15
Peroxide: 5.1 **PPP: <1.0
Squalene: 4,219 A-Tocopherols: 328.6
*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 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