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Hojiblanca "Melgarejo" Extra Virgin Olive Oil

Varietal: Spain

Intensity: Robust

Flavor:   High phenol, floral and incredibly balanced.  Dominant notes of green apple, avocado with a lingering Szechuan peppercorn finish.  Very complex and harmonious with intense fruitiness. 


International Olive Council (IOC) Standard Chemistry:


Harvest & Crush Date: October 2019


Biophenols:        507.6    (Antioxidants - Between 220 and 400 is High Quality)

Oleic Acid:            77.5     (Ability to Fight Free Radicals - IOC Standard: Between 55-83)


Free Fatty Acid:   0.20     (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide:                 4.0    (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)