Country of Origin: Portugal
Robust Intensity
Crush Date: October 2025
Our Portuguese Cobrançosa displays savory vegetal characteristics with notes of arugula and green tea leaf with a pungent 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: 507 ppm
Oleic Acid: 73.31
DAGs: 96.8
Squalene: 6,707
FFA: 0.13
Peroxide: 3.4
*PPP: 0.1
A-Tocopherols: 319
*As measured at the time of crush
Smoke Point: 406F
$ 6.95
$ 6.95
Robust Intensity
Crush Date: Oct 2025
Portugal
TASTING NOTES
Our Portuguese Koroneiki is a limited production. It displays a creamy mouth feel with notes of unripe banana, green almond and pleasing pepper.
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: 488 ppm
Oleic Acid: 76.31
DAGs: 97.01
Squalene: 7,300
FFA: 0.11
Peroxide: 3.1
*PPP: 0.1
A-Tocopherols: 329
*As measured at the time of crush
$ 6.95
*Biophenols: 151 ppm
Oleic Acid: 66.62
DAGs: 92.78
Squalene: 5,000
FFA: 0.11
Peroxide: 4.3
*PPP: 0.1
A-Tocopherols: 292
$ 6.95
Robust Intensity
Crush Date: November 2025
Country of Origin: Spain
TASTING NOTES
Our Spanish Manzanillo displays a creamy almond center with bitter, sweet greens on the finish. Given the intensity this is an incredibly well-balanced oil.
*Biophenols: 664 ppm
Oleic Acid: 70.59
DAGs: 92.7
Squalene: 6,603.7
FFA: 0.25
Peroxide: 3.7
*PPP: <0.6
A-Tocopherols: 168.4
*As measured at the time of crush
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