Amphissa Olive Oil
Amphissa, also known as Conservolea, is a dual-purpose Greek cultivar, primarily cultivated in Central Greece and the Amfissa valley near Delphi. Its oil is typically balanced, characterised by a pleasant fruitiness and often considered mild to medium in intensity. It's used for both table olives and oil production.
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Results
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Sensory Profile
Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
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.
fresh fruit citrus buttery mildly sweet
Estimated Based on profiles for: Amphissa .