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Koroneiki Extra Virgin Olive Oil

Region:  Chile

Intensity:  Robust

Flavor:  Dominant notes of green banana and fresh cut grass with a lingering black pepper sensation. 

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

Biophenols:       430.2    (Antioxidants - Between 220 and 400 is High Quality)

Oleic Acid:            76.7    (Ability to Fight Free Radicals - IOC Standard: Between 55-83)

Free Fatty Acid:   0.16     (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide:                5.4    (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)

Harvest & Crush Date: May 2020