Cobrancosa Extra Virgin Olive Oil

Our iconic Portuguese Cobrancosa scores highest in overall fruit and displays savory vegetal characteristics along with juicy fruit notes of raspberry and unripe stone fruit.

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 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. 

Crush Date: October 2024

Intensity: Medium 

Country of Origin: Portugal

• Biophenols*: 394.10 ppm
• Oleic Acid*: 71.04
• PV*: 4.51
• DAGs*: 95.8
• Squalene: 6,647.2
• FFA*: 0.17
• PPP*: <0.6
• A-Tocopherols: 344.90

* As measured at the time of crush.

Organoleptic Taste Panel Assessment:

Fruitiness: 7.9 | Bitterness: 3.4 | Pungency: 4.7

Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!