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Organoleptic Taste Panel Assessment
FRUITINESS 3.8
BITTERNESS 4.4
PUNGENCY 4.4
Our exceedingly rare Portuguese variety contains the highest amounts of both biophenols and oleocanthal content to date. This example displays unique savory notes with a green almond center followed by the most intense wasabi and Szechuan Peppercorn finish. Not for the faint of heart.
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.
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*Biophenols: 924 ppm
Oleic Acid: 74.76
DAGs: 98.10
Squalene: 3,714
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FFA: 0.18
Peroxide: 6.9
*PPP: <0.5
A-Tocopherols: 396
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