Organoleptic Taste Panel Assessment
Crush date: October 2022
Country of origin: Greece
The Athinolia is creamy and displays notes of baking spice and green almond with a Szechuan peppercorn finish. The lingering spicy mouth feel and slight astringency are the result of healthy Oleocanthal content of 112ppm, comprising 30% of the total phenol content.
Biophenols: 360.7 ppm
Oleic Acid: 76.3
*As measured at the time of crush
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