Description
Mild Intensity
Oliana is a recent cultivar and the result of crossing Arbosana and Arbequina trees. It is delicate with a pleasing creamy mouth feel and displays notes of green almond plus lingering banana. High fruitiness scores.
The producer in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 222.3 ppm FFA: 0.14
Oleic Acid: 72.11 Peroxide: 8.22
DAGs: 95.4 *PPP: <0.7
Squalene: 2,155.3 A-Tocopherols: 323.9
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness: 3.0 Pungency: 3.5
*As measured at the time of crush
Crush Date: November 2022
Country of Origin: Portugal
Recipes
- [ultimate-recipe-index limit_author=”” limit_by_tag=”ingredient” limit_by_values=”barnea-evoo” sort_by=”title” sort_order=”ASC”]
Josh Woods –
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