Origin:  Portugal

Intensity:  Robust

Flavor:      Dominant grassy notes.  Herbaceous and fragrant.  Strong pepper finish.  Complex and layered with some desirable bitterness.

International Olive Council (IOC) Standard Chemistry as measured at time of crush:

Harvest & Crush Date: November 2018

Biophenols: 384.1 (Antioxidants - Between 220 and 400 is High Quality)

Oleic Acid: 75.8 (Ability to Fight Free Radicals - IOC Standard: Between 55-83)

Free Fatty Acid: 0.12   (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide: 7.6 (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)