Lentisca EVOO
Intensity: Robust
Crush Date: OCT 2024
Country of origin: Portugal
This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent and displays unique confectionary characteristics, a sweet berry center with cinnamon spice notes and lingering pepperiness.
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: 764.41 ppm, FFA: 0.16, Oleic Acid: 77.10, Peroxide: 3.40, DAGs: 96.10, *PPP: 0.9
Fruitiness 4.3, Bitterness 4.2, Pungency 4.8
*As measured at the time of crush
Intensity: Robust
Crush Date: OCT 2024
Country of origin: Portugal
This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent and displays unique confectionary characteristics, a sweet berry center with cinnamon spice notes and lingering pepperiness.
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: 764.41 ppm, FFA: 0.16, Oleic Acid: 77.10, Peroxide: 3.40, DAGs: 96.10, *PPP: 0.9
Fruitiness 4.3, Bitterness 4.2, Pungency 4.8
*As measured at the time of crush
Intensity: Robust
Crush Date: OCT 2024
Country of origin: Portugal
This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent and displays unique confectionary characteristics, a sweet berry center with cinnamon spice notes and lingering pepperiness.
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: 764.41 ppm, FFA: 0.16, Oleic Acid: 77.10, Peroxide: 3.40, DAGs: 96.10, *PPP: 0.9
Fruitiness 4.3, Bitterness 4.2, Pungency 4.8
*As measured at the time of crush
Pairs well with Traditional 18 Year Balsamic Vinegar