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Our Spanish Manzanillo displays a creamy almond center with bitter, sweet greens on the finish.
*Biophenols: 664 ppm
*FFA: .25
*Oleic Acid: 70.59
*Peroxide: 3.7
*Squalene: 6603.7 ppm
*A-Tocopherols: 168.5 ppm
*DAGs: 92.7
*PPP: < 0.6
*As measured at the time of crush
Organoleptic Taste Panel Assessment: What is this?
Fruitiness: 6.0 | Bitterness: 3.3 | Pungency: 4.0
