Description
Limited Availability! This exceedingly rare Portuguese variety contains the highest amount of biophenols and oleocanthal content to date. This example displays unique savory notes with green almond center followed by the most intense wasabi and Szechuan peppercorn finish.
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.
*Biophenols: 924 ppm, Oleic Acid: 74.76, FFA: 0.18, Peroxide: 6.9 DAGs: 98.10 *PPP: 0.5
Squalene: 3,714 A-Tocopherols: 396
(*as measured at time of crush)
Fruitiness: 3.8 Bitterness: 4.4 Pungency: 4.4
Smoke Point 388ºF
Crush Date: Sept-Oct 2025
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