Description
Our Portuguese Arbequina displays notes of creamy almond and green apple with a pungent finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
Intensity: Medium
Region: Portugal
Crush Date: November 2025
IOC-Certified Taste Panel Assessment: Fruitiness (6.4), Bitterness (3.7), Pungency (4.8).
Chemistry Analysis: Biophenols (436 ppm), FFA (0.10), Oleic Acid (67.01), Peroxide (2.10), DAGs (90.83), PPP (<0.2), Squalene (3,100), and A-Tocopherols (420).*As measured at the time of crush.
Smoke Point: 419°F
