Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy 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.
Nathan Simon –
We bought a large bottle of this oil and were blown away by it! It’s very easy to tell that it’s a high quality olive oil due to its fragrance color, and the peppery taste that tells you it has a great phenol content. We also loved that it was bottled in dark glass so that it doesn’t go rancid. Awesome stuff!
Timothy –
I had been buying Sacramento Valley made olive oil that I thought was pretty decent, but this blew it out of the water! Extremely fresh and fragrant as described, will be getting it again.