Portugal - Medium/Robust Intensity

A consistent award winner displaying hints of green almond, fresh cut grass and savory herb with artichoke and a lingering floral finish. This beautiful oil is quite viscous and you may want to give it a gentle shake before use.

Note on production: The producer (SAOV) in Portugal is using a high vacuum during malaxation (when olive paste is slowly kneaded to separate oil from water and solids) 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: GA LEE GAH

Organoleptic Taste Assessment:
Fruitiness: 6.4
Bitterness: 4.2
Pungency: 4.4

Laboratory Analysis:
Biophenols: 513.38 ppm
FFA: 0.11
Oleic Acid: 73.25
Peroxide: 3.34
DAGs: 97.20
PPP: 0.6
Squalene 7,905.77
A-Tocopherols 370.15

Smoke Point: 390F

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!