Region: Spain

Intensity:  Robust

Flavor:
Highly aromatic and floral.  Prominent vegetal and savory tasting notes.  Very well balanced. 

International Olive Council (IOC) Standard Chemistry:

Harvest & Crush Date: October 2019 

Biophenols:        478.6    (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:   0.22     (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide:                5.0     (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)