Domaine Adonis Sayali
A rare olive oil with high frutiness and a lot of great sensation dominated be red fruit and spicy sensation of mint and basil. It seems like sweets profile with vanilla and flower aromas. Extremely complex and persistent.
This is the highest quality, known as the gold standard of olive oil. Extra virgin olive oil comes from the first cold-press of the olives, which typically happens within 24 hours of harvest. The acidity level must be below 0.8% and should have no defects.
Acidity is a key quality parameter established by the International Olive Council (IOC) for extra virgin olive oil. To qualify as extra virgin, the free fatty acid content must be below 0.8%.
Polyphenols offer health benefits through their antioxidant properties, helping to neutralize free radicals that can damage cells and contribute to diseases like heart disease and cancer.
Intensity reflects the level of bitterness and pungency in extra virgin olive oil. Mild oils have little bitterness and no throat sensation, while robust oils are very bitter with a spicy or burning feel. We rate intensity on 3 levels: Mild, Medium, Robust.
To enjoy the best flavor and keep its freshness, properly stored olive oil should be consumed within two years of harvest.
- Lenght (in):1.9
- Height (in)9.3
- Width (in):1.9
- Weight (oz):8.4
This unique extra virgin organic olive oil is grown in Mjez el Bab,Tunisia. The Sayali is a rare and distinctive variety, delivers a rich, fruity oil with layers of red fruit, mint, and basil, alongside floral aromas. Its complexity makes it stand out. With over 1000 mg/kg of phenols, exceeds two to three times the average for extra virgin olive oils.
