Description
This consistent award winner displays hints of green almond, fresh cut grass and savory herb with artichoke and a lingering floral 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: Robust
Region: Portugal
Crush Date: October 2024
IOC-Certified Taste Panel Assessment: Fruitiness (6.4), Bitterness (4.2), Pungency (4.4).
Chemistry Analysis: Biophenols (513.38 ppm), FFA (0.11), Oleic Acid (73.25), Peroxide (3.34), DAGs (97.2), PPP (<0.6), Squalene (7,905.77 ppm), and A-Tocopherols (370.15 ppm). *As measured at the time of crush.
