Crush Date: October 2023 – MEDIUM Intensity
Our iconic Portuguese Cobrançosa displays savoury notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy 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 flavour characteristics while reducing other oxidation markers.
*Biophenols: 450.22 ppm FFA: 0.16
Oleic Acid: 71.17 Peroxide: 6.16
DAGs: 95.6 *PPP: <0.65
Squalene: 7924.6 ppm A-Tocopherols: 281.4 ppm
Organoleptic Taste Panel Assessment
Fruitiness: 5.3 Bitterness: 4.0 Pungency: 4.5
*As measured at the time of crush.
Country of Origin: Portugal
