The Hojiblanca olive consistently provides a pleasant olive oil, whether it is from the northern or southern hemisphere.. A good introduction to EVOO. It's slight grassy flavor balances nicely with many balsamic vinegar condimentos.
This Hoji is the highest phenol oil in our Northern hemisphere collection. Celebrate the healthy burn that these phenols impart. The high phenolic content and low FFA make this an extremely durable choice for cooking or consuming raw.
Notes: Fragrant and complex this Hojiblanca is herbaceous and bold. Sensory attributes include creamy green almond and bitter herb, pungent
Twist: Excellent salad dressing when paired with a balsamic vinegar and bread dipping, sauteing, and finishing
Crush Date: November 2016 * Country of Origin: Spain
*Polyphenols: 499 *FFA: 0.10
*Oleic Acid: 78.2 *Peroxide: 6.9
*DAGs: 96.4 *PPP: <1.0
Organoleptic Taste Panel Assessment: Robust Intensity
Fruitiness: 5.0 Bitterness: 4.0 Pungency: 5.0
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