Native to Sicily, this Biancolilla displays astringency and lingering pepperiness with vegetal notes of asparagus and green almond.

Crushed: November 2020
Profile: Robust
Region: Italy


Biophenols: 432.9
Oleic Acid: 71.8
DAGS: 97.5
Free Fatty Acids*: 0.20
Peroxide*: 5.8
PPP: <1.0


Organoleptic Taste Panel Assessment:
Fruitiness: 5.0
Bitterness: 3.5
Pungency: 4.0

*Indicators of freshness and quality.