Our iconic Portuguese Cobrancosa Extra Virgin Olive Oil scores highest in overall fruit and displays savory vegetal characteristics along with juicy fruit notes of raspberry and unripe stone fruit. Biophenols 394.10 ppm October 2024 Crush from Portugal
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.
This EVOO is UP standard for Ultra Premium Extra Virgin Olive Oil
Biophenols: 394.10 ppm
DAGs: 95.8
Smoke Point: 375 F
*As measured at the time of crush.
*** See Nutrition Tab for decoding
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