Sevillano Olive Oil
Sevillano (sometimes referred to as Queen of Spain) produces medium to robust oil with distinctive characteristics and notable structure. This large-fruited Spanish variety creates oil with moderate to high bitterness, peppery finish, and notes of green apple, artichoke, and herbs. Primarily grown for table olives but yields characterful oil.
11
Oils
3
Mono
7
Blends
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 6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6
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 apple artichoke herbs structured
Estimated Based on profiles for: Sevillano .