Our iconic Portuguese Cobrançosa displays green savory notes of bitter radicchio and pungent arugula with a lingering spicy freshness.
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.
Crush Date: Nov 2022
IOC-Certified Taste Panel Assessment: Fruitiness (4.0), Bitterness (4.0), Pungency (4.0).
Chemistry Analysis: Biophenols (586.4 ppm), FFA (0.23), Oleic Acid (94.3), Peroxide (4.34), DAGs (94.3), PPP (<0.7), Squalene (5923.7 ppm), and A-Tocopherols (305.8 ppm).*As measured at the time of crush.