Description
Silver Award Winner at the 2024 NYIOOC World Olive Oil Competition!
Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy finish.
Our partner producer (SAOV) in Portugal uses 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: October 2023
IOC-Certified Taste Panel Assessment: Fruitiness (5.3), Bitterness (4.0), Pungency (4.5).
Chemistry Analysis: Biophenols (450.22 ppm), FFA (0.16), Oleic Acid (71.17), Peroxide (6.16), DAGs (95.6), PPP (<0.65), Squalene (7,924.6 ppm), and A-Tocopherols (281.4 ppm).*As measured at the time of crush.
Smoke Point: 370°F
