Description
Our Portuguese Koroneiki is a limited production. It displays a creamy mouth feel with notes of unripe banana, green almond and pleasing pepper.
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 2025
IOC-Certified Taste Panel Assessment: Fruitiness (6.0), Bitterness (5.7), Pungency (5.4).
Chemistry Analysis: Biophenols (488 ppm), FFA (0.11), Oleic Acid (76.31), Peroxide (3.1), DAGs (97.01), PPP (<0.1), Squalene (7,300 ppm), and A-Tocopherols (329 ppm). *As measured at the time of crush.
Smoke Point: 406°F
