This Extra Virgin Olive Oil is a new variety and the result of crossing Arbosana and Koroneiki trees. It has a unique floral component of nasturtium blossom plus creamy vegetal notes of artichoke.
Note: Our partner producer, SAOV, in Portugal is using a state-of-the-art vacuum method during pressing to remove all of the oxygen, where the oil spends the most time and is most prone to oxidation. This cutting-edge method preserves the overall chemistry and flavor characteristics. Crush date: November 2022.
*Biophenols: 536.3ppm *Oleic Acid: 75.82 *FFA: 0.21 (*As measured at the time of crush)
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