Origin:  Portugal

Intensity:  Robust

Flavor:      

Historically one of our most popular northern Hemisphere Extra Virgin Olive Oils. The Portuguese Cobrancosa is very complex. Lingering floral notes, a creamy middle and savory herb notes.

International Olive Council (IOC) Standard Chemistry as measured at time of crush:

Harvest & Crush Date: November 2017

Biophenols: 376.7 (Antioxidants - Between 220 and 400 is High Quality)

Oleic Acid: 67.9 (Ability to Fight Free Radicals - IOC Standard: Between 55-83)

Free Fatty Acid: 0.2   (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide: 6.6 (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)