This EVOO was harvested and processed in under an hour and benefits from using high vacuum malaxation. This cutting edge method preserves the phenolic content, the overall chemistry, and the flavor profile.
Displaying notes of savory herb and vegetal characteristics with a lingering floral and peppery finish.
Fruitiness: 6.3 - Bitterness: 4.1 - Pungency: 4.3
Intensity: Robust
Crush Date: September 2025
Country of Origin: Portugal
Biophenols (ppm): 452.5
Free Fatty Acid (%): 0.11
Oleic Acid (%): 73
Peroxide (meq/kg): 5.7
DAGs (%): 98.5
PPP (%): <0.6
Squalene: 7610
Smoke Point: 419 Fahreheit
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