UC13A6 Olive Oil
UC13A6 produces well-balanced oil with medium intensity and clean characteristics. This University of California cultivar creates oil with moderate fruitiness, gentle bitterness, and notes of fresh grass, green apple, and herbs. Developed for disease resistance and consistent oil quality.
2
Oils
0
Mono
2
Blends
Results
Listing verification: Third Party Verified
Listing verification: Third Party Verified
Sensory Profile
Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
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 grass green apple herbs clean
Estimated Based on profiles for: UC13A6 .