This robust Koroneiki displays prominent notes of green banana, stone fruit and bitter dandelion greens. A bold, distinctive EVOO. The highest phenol olive oil of the 2019 Southern Hemisphere Spring Harvest! ***
Crush Date: May 2019
*Biophenols: 577.3 ppm FFA: 0.21
Oleic Acid: 76.4 Peroxide: 4.8
DAGS: 93.9 *PPP: <1.0
Squalene: 6,264.3 ppm
A-Tocopherols: 303.6 ppm
*** Extra Virgin Olive Oils are best used within 14 months of harvest and, as such, oils may go on sale when they near the end of viability. This oil was harvested in May 2019 – use by May 2020 for best results.