Bilini Premium Extra Virgin Olive Oil
Bilini Premium Extra Virgin Olive Oil
Bilini Premium Extra Virgin Olive Oil
Bilini Premium Extra Virgin Olive Oil
Bilini Premium Extra Virgin Olive Oil

Bilini Premium Extra Virgin Olive Oil

Bilini Premium Extra Virgin Olive Oil is produced in Istria, Croatia, by OPG Rakovac from olives harvested at the optimal time. As with the Bilini Extra Virgin Olive Oil, it is produced from predominantly Leccino, Buza, Istarska Bjelica, Frantoio and Pendolino varieties among the 14 different cultivars grown by Bilini on their estate. The Premium brand uses the same blend as the oil entered into competitions, where it has received gold medals annually.

Estimated Flavor Profile

Sensory Profile

Fruitiness 4.6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.3
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
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Estimated Based on profiles for: Leccino, Buza, Istarska Bjelica, Frantoio, Pendolino .

Release History

1 releases
2024 Verified
Released November 2024
Phenols
386.81 mg/kg
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
Meets EU health claim threshold (>250mg/kg).
FFA
0.15%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.7
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

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