TASTING NOTES:

Our iconic Portuguese Cobrançosa displays savory 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 flavor characteristics while reducing other oxidation markers.

Biophenols: 450.22ppm    FFA:  0.16              Oleic Acid: 71.17      Peroxide: 6.16

Squalene: 7924.6ppm     PPP: <0.65              A-Tocopherols: 281.4     DAGs: 95.6

*As measured at the time of crush

*Smoke point 370      2024 NY Silver award winner!!