Country of Origin: Portugal
Crush Date: November 2022
Antioxidants (Biophenols): 586.4 ppm
Our iconic Portuguese Cobrançosa displays green savoury notes of bitter radicchio and pungent arugula with a lingering spicy finish.
Our partner producer (SAOV) in Portugal is using a cutting edge vacuum process during *malaxation to prevent any likelihood of oxidation and to preserve phenolic (antioxidant) content, overall chemistry and flavour characteristics.
*Malaxing is an extremely important phase in olive oil extraction in which the olive paste is subjected to a slow, continuous kneading to disperse the emulsions formed during the crushing process and to facilitate adequate coalescence.
Fruitiness: 4.0 Bitterness: 4.0 Pungency: 4.0
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