Olive Oil Chemistry
| 1,2 DAGS | 97.8% |
|---|---|
| Acidity | .08% |
| Country of Origin | Spain |
| Oleic | 74.19% |
| Peroxides | 4.4 |
| Polyphenols | 315 |
| PPP | <1% |
| K232 | 1.63 |
| Median Fruitiness | 9 |
| Intensity | Mild |
|---|
Mild Intensity Spanish Hojiblanca EVOO (Oct 2020)
$15.00 – $36.00
This Hojiblanca has an intense leafy green aroma and a very pleasant depth of herbaceous flavours. The complexity predominantly comes from its strong green character of grass, green banana, green tea, mint, nettle and black pepper. This oil is quite bitter with very strong pungency and fruitiness. It is extremely fresh tasting and bursts with a spicy clean aftertaste.
Nutrition Facts
| Serving Size | 1 tbsp (15ml) |
|---|---|
| Amount per serving | |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Total Carbohydrate | 0g |
| Protein | 0g |
Not a significant source of Vitamin D, Calcium, Iron, or Potassium.
Ingredients: Extra Virgin Olive Oil
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