MEDIUM INTENSITY-Crush Date: SEP 2025
This crowd pleaser displays hints of creamy banana followed by a dried herb lingering finish. 2 Cough
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. 3-4 cough
*Biophenols: 396.1 ppm FFA: 0.13
Oleic Acid: 72.56 Peroxide: 7.4
DAGs: 98.7 *PPP: 0.5
Squalene: 8,113 A-Tocopherols: 417
Organoleptic Taste Panel Assessment
FRUITINESS 5.7 BITTERNESS 3.6 PUNGENCY 3.3
REGION: Portugal PRODUCER: SAOV
INGREDIENTS: Extra Virgin Olive Oil
All extra virgin olive oils sourced from Con' Olio undergo testing by Modern Olives, the world's premier olive oil testing laboratory, for both organoleptic and chemical analyses. They are fully accredited by the AOCS (Australian Olive Chemist Society)
