Tasting Notes:
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 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
Organoleptic Taste Panel Assessment:
Fruitiness: 6.0
Bitterness: 4.5
Pungency: 5.1
*Biophenols: 507 ppm
FFA: 0.13
Oleic Acid: 73.31
Peroxide: 3.4
DAGs: 96.8
*PPP: 0.1
Squalene: 6,707
A-Tocopherols: 319
Smoke Point 406 F
*As measured at the time of crush
