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The Athinolia is creamy and displays notes of baking spice and green almond with a Szechuan peppercorn finish. The lingering spicy mouth feel and slight astringency are the result of healthy Oleocanthal content of 112ppm, comprising 30% of the total phenol content.
*Biophenols: 360.7 FFA: .18
Oleic Acid: 76.3 Peroxide: 7.15
DAGs: 94.3 *PPP: <0.7
Squalene: 2,657.40 A-Tocopherols: 283.3
Organoleptic Taste Panel Assessment