Sicilian Biancolilla


Robust Intensity – Crush Date: November 2020

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

Chemistry:                                                                                                                                                                                                      *Biophenols: 432.9 ppm
*FFA: 0.20
*Oleic Acid: 71.8
*Peroxide: 5.8
*DAGs: 97.5
*PPP: <1.0                                                                                                                                                      Squalene: 8213.4 ppm   A-Tocopherols: 164.7 ppm

Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 3.5 Pungency: 4.0
*As measured at the time of crush.
Country of origin: Italy (Sicily)




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