Description

Robust Intensity

Our iconic Portuguese Cobrançosa displays green, savory notes of bitter radicchio and pungent arugula with a lingering spicy finish. Our Portuguese producer 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 is a cutting edge and very technical method which preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

*Biophenols: 586.4 ppm             FFA:  0.23

Oleic Acid: 72.60                        Peroxide: 4.34

DAGs: 94.3                               *PPP: <0.7

Squalene: 5,923.7                     A-Tocopherols: 305.8

Organoleptic Taste Panel Assessment:

Fruitiness: 4.0                Bitterness: 4.0               Pungency: 4.0

*As measured at the time of crush

Crush Date: October 2022

Country of Origin: Portugal

Recipes

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