Chemlali Olive Oil
Chemlali is a delicate Tunisian variety producing mild, approachable oil with low to moderate bitterness and gentle pungency. The oil features distinctive green almond notes alongside fresh apple and subtle grassy undertones, finishing with a smooth, sweet character and light peppery sensation. Polyphenol levels vary significantly by producer, affecting intensity and complexity.
6
Oils
4
Mono
1
Blends
Results
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Sensory Profile
Fruitiness 4
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 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4
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.
green almond green apple fresh grass dry herbs pepper
Estimated Based on profiles for: Chemlali .