This Manzanillo has dominant characteristics of green almond in the middle, a floral nose and a splendid pink peppercorn finish.
Biophenols: 331.5 ppm FFA: 0.20
Oleic Acid: 74.9 Peroxide: 3.8
DAGs: 98.0 *PPP: <0.2
Squalene: 11,438.8 A-Tocopherols: 116.8
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.3
As measured at the time of crush.
Crush Date: May 2019
Country of origin: Australia