Crush Date: November 2020
Native to Sicily, this Biancolilla displays astringency and lingering pepperiness with vegetal notes of asparagus and green almond.
*Biophenols: 432.9 ppm FFA: 0.20
Oleic Acid: 71.8 Peroxide: 5.8
DAGs: 97.5 *PPP: <1.0
Squalene: 8,213.4 A-Tocopherols: 164.7
*As measured at the time of crush.
Feel free to use NOOC Extra Virgin Olive Oil in any of our recipes and then add other flavourings (herbs, spices, citrus etc.) or blend with our Flavoured Oils.