"*Crush Date: November 2016 (Robust Intensity): Loaded with desirable lingering pepper, this high-phenolic Manzanillo has a ripe olive front with middle notes of creamy green almond and bitter radicchio. Delayed and lingering pepper finish.
*Hi-Polyphenols: 482 ppm, *FFA: 0.19, *Oleic Acid: 70.9, *Peroxide: 6.7, *DAGs: 94.8, *PPP: 1.3. As measured at the time of crush. Country of origin: (SPAIN)