Description
Our Portuguese Cobrançosa displays savory vegetal characteristics with notes of arugula and green tea leaf with a pungent 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: Robust
Region: Portugal
Crush Date: October 2025
IOC-Certified Taste Panel Assessment: Fruitiness (6.0), Bitterness (4.5), Pungency (5.1).
Chemistry Analysis: Biophenols (507 ppm), FFA (0.13), Oleic Acid (73.31), Peroxide (3.4), DAGs (96.8), PPP (<0.1), Squalene (6,707 ppm), and A-Tocopherols (319 ppm).*As measured at the time of crush.
Smoke Point: 406°F
