Cobrançosa Reserve Extra Virgin
Cobrançosa Reserve Extra Virgin
Portugal- Robust Intensity
This incredible oil was harvested and processed in under an hour (whoa, seriously!) from trees grown in rocky soil. The result is an intensely aromatic and robust example. This particular batch displays pronounced bitterness with herbaceous notes of unripe olive and green almond with floral notes on the back and loads of pungency.
*This 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 & is most prone to oxidation. This cutting edge & very technical method preserves phenolic content, overall chemistry plus flavor characteristics while reducing other oxidation markers
Pronunciation: COBRAN SO SUH
Organoleptic Taste Assessment:
Fruitiness: 7.3
Bitterness: 4.8
Pungency: 4.9
Laboratory Analysis
Biophenols: 651.10 ppm
FFA: 0.17
Oleic Acid: 72.06
Peroxide: 3.01
DAGs: 96.7
PPP: 0.7
Squalene: 2,131.20
A-Tocopherols: 337.3
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!
