Description
IOO819 – Robust Intensity
Country of Origin: Chile
Crush Date: May 2022
TASTING NOTES:
Our Chilean Manzanillo represents a limited batch production, painstakingly harvested using artisanal methods by selecting green, just blushing fruit from more ripe olives. The finished product is an fruit powerhouse. Displays notes of juicy green pear with a spicy arugula finish. Lots of pungency and lingering pepperiness.
Organoleptic* Taste Panel Assessment
Fruitiness 4.8
Bitterness 3.9
Pungency 4.5
**Biophenols: 546.7 ppm* Oleic Acid: 76.0
DAGs: 92.57 FFA: 0.28
Peroxide: 3.5 **PPP: <0.1
Squalene: 8,474 A-Tocopherols: 228.9
*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
