The Portuguese Arbosana is perfectly balanced with low bitterness taking high fruitiness scores. Complex notes of clove, baking spice and banana give way to a lingering pepper 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.
Crush Date: November 2022
IOC-Certified Taste Panel Assessment: Fruitiness (5.5), Bitterness (3.0), Pungency (4.2).
Chemistry Analysis: Biophenols (301.9 ppm), FFA (0.20), Oleic Acid (72.8), Peroxide (6.85), DAGs (93.4), PPP (<1.0), Squalene (2,314.0 ppm), and A-Tocopherols (329.9 ppm).*As measured at the time of crush.