Crush Date: November 2016. Loaded with desirable lingering pepper, this high-phenolic Manzanillo has a fruity olive front with middle notes of creamy green almond and bitter greens. Delayed and lingering pepper finish. High pungency score. *Polyphenols: 382 ppm *FFA: 0.19
*Oleic Acid: 73.9 *Peroxide: 6.15
*DAGs: 89.7 *PPP: 1.7
Organoleptic Taste Panel Assessment:
Fruitiness:5.0 Bitterness: 4.0 Pungency:5.0
*Measured at the time of crush.
Country of Origin: Spain