Arbequina Extra Virgin Olive Oil
Arbequina Extra Virgin Olive Oil
PORTUGAL - Medium Intensity
This emerald Beauty displays a sweet, fruity nose with notes of banana, a creamy almond center and hints of nutmeg on the finish. Well balanced with pleasing, lingering pepperiness; reminiscent of your favorite thought on a cold day…
*** The producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all oxygen in this processing stage where oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves phenolic content, overall chemistry plus the flavor characteristics while reducing other oxidation markers.
In Portugal, there are six olive oil producing regions that have a Protected Designation of Origin (PDO) This spectacular olive oil producer (SAOV) is in one of them; the Azeite do Ribatejo PDO near the Tagus River in central Portugal.
Pronunciation: ARBA KEENA
Organoleptic Taste Assessment:
Fruitiness: 4.0
Bitterness: 3.8
Pungency: 3.5
Laboratory Analysis:
Biophenols: 417.10 ppm
FFA: 0.13
Oleic Acid: 69.82
Peroxide: 3.49
DAGs: 94.7
PPP: 0.06
Squalene 1,055.5
A-Tocopherols 314.3
Not all olive oil is created equal. Extra virgin olive oil from The Vintage Olive is of the highest quality in olive oil classification. Our oils have passed rigorous laboratory/chemical analysis and an organoleptic/sensory evaluation by a professional tasting panel.
We purchase in small batches from the latest harvests around the world and bottle in-store to ensure it is incredibly fresh, healthy and flavorful!
A NOTE ON TESTING METHODS!
Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.
Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)
Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography) Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which can double (even triple) the amount of biophenols reported.
This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!
