Chilean Koroneiki

Our 2021 Early Harvest Chilean Koroneiki is back and better than ever before!

This years Koroneiki has prominent flavors of green banana and bitter dandelion greens. A creamy mouthfeel, paired with a pungent after kick.

This oil is both fruity and complex, which in most cases, is very  difficult to achieve. We have a true winner on our hands!

Harvest Date: June 2021
Country of Origin: Chile
Intensity: Robust
Fruitiness: 5.3  Bitterness: 3.3  Pungency: 3.3

Chemistry: Biophenols: 391.4 ppm
DAGs: 97.0
Oleic Acid: 79.4
FFA: .19
Peroxide Value: 4.6

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Description

Oliva! Chilean Koroneiki Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.

Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – There are typically more than 20 different biophenols present in an EVOO, Oleocanthal being the most well-known. Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil and its projected shelf life. Fresh EVOO from a sound fruit should have a DAGs content of 85% of higher. The higher the score, the fresher the oil and the longer it will last. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin grade, the lower the better. Healthy fruit, processed immediately should produce an oil with a low FFA. In addition: the lower the FFA, the higher the smoke point.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info