There is a delayed pepper note that is wonderfully bitter and pungent typical of a high phenol oil.
Biophenols: 603.9 FFA: 0.17
Oleic Acid: 76.9 Peroxide: 5.2
DAGs: 96.3 PPP: <1.0
Squalene: 4166 A-Tocopherols: 269
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