Product Description

Robust Intensity

This consistent award winner displays hints of green almond,  fresh cut grass and savory herb with artichoke and a lingering floral 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.

Chemistry at the time of harvest, OCT 2024: Bi-Polyphenols 513, Oleic Acid 73.2, FFA .11, Peroxide 3.34, DAGS 97.20  IOO151