Crush Date: November 2017

Chemistry as measured at the time of crush:
Poly: 565.0! FFA: 0.20 PV: 4.5 Oleic: 77.4 DAG: 97.9 PPP: <1.0

First Prize Intense Green Fruitiness Mario Solinas Quality Award, 2017 International Extra Virgin Olive Oil Competition

“Intense Fruitiness, Fresh, Very complex and harmonious, with notes of freshly cut grass, tomato, green apple and green almond; strong and astringent taste, the bitter and pungent intensity is comparable with the intensity of the fruitiness giving the oil a good balance and persistence; it is rounded off by an intense taste of green leaf, aromatic herbs, artichoke, green tomato and green banana, which together make for an exceptional oil”- 2017 INTERNATIONAL EXTRA VIRGIN OLIVE OIL COMPETITION

Organoleptic Taste Panel Assessment:
Fruitiness: 6.0 Bitterness: 4.0 Pungency: 5.5

Certified
Ultra Premium
Extra Virgin Olive Oil