Coratina Extra Virgin Olive Oil — Peru

This early-harvest Coratina from Peru is a high-biophenol example with distinct notes of fiery arugula, followed by sweet anise and pronounced lingering pepper. It was crushed in April 2026.

• Intensity: Robust
• Country of Origin: Peru
• Crush Date: April 2026
• Biophenols: 606.8 ppm
• Oleic Acid: 71.76
• DAGs: 94.7
• Squalene: 4,705.7
• FFA: 0.31
• Peroxide: 4.43
• PPP: <0.6
• A-Tocopherols: 307.8
• Smoke Point: 370

Organoleptic Taste Panel: Fruitiness 4.0 · Bitterness 3.0 · Pungency 3.0

Biophenols measured at the time of crush.