Aglandau Olive Oil
Aglandau is a prominent olive variety originating from the southeast of France, primarily Provence, renowned for producing high-quality oil. Its characterized by intense green fruity flavours and a robust profile, making it valued in Mediterranean cuisine for dressings, grilled dishes, and as a finishing oil. The olive itself is also used as a table olive, often referred to as Beruguette.
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Oils
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Mono
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Blends
Results
Listing verification: Published Results
Listing verification: Third Party Verified
Listing verification: Third Party Verified
Sensory Profile
Fruitiness 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 5.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 6
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 9
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
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Estimated Based on profiles for: Aglandau .