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Low bitterness and noticeable astringency. The combination of picking the fruit at an extremely low green maturity index (early harvest) and minimal processing resulted in the high phenol content and extraordinarily high and healthful Oleocanthal properties (381ppm).
*Biophenols: 575.1 ppm FFA: .31
Oleic Acid: Peroxide: 7.3
DAGs: 93.9 *PPP: <1.0