Country of Origin: Chile
Robust Intensity
Crush Date: Sept/Oct 2025
Our exceedingly rare Portuguese variety contains the highest amounts of both biophenols and oleocanthal content to date. This example displays unique savory notes with a green almond center followed by the most intense wasabi and Szechuan Peppercorn finish. Not for the faint of heart.
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.
Smoke Point: 388 F
Organoleptic Taste Panel Assessment
FRUITINESS 3.8
BITTERNESS 4.4
PUNGENCY 4.4
|
Nutritional Facts Serving Size: 1 Tbsp (15mL) Servings/container: 25 |
|
Amount Per Serving |
|
Calories 120 Fat Cal 120 |
|
% Daily Value* |
|
Total Fat 14g 22% |
|
Saturated Fat 2g 10% |
|
Polyunsaturated Fat 1g |
|
Monounsaturated Fat 10g |
|
Trans Fat 0g |
|
Sodium 0mg 0% |
|
Total Carb 0g 0% |
|
Protein 0g |
|
Not a significant source of cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron |
|
* Percent Daily Value are based on a 2000 calorie diet |
*As measured at the time of crush.
| * Biophenols: 924 |
* FFA: 0.18 |
| * Oleic Acid: 74.76 |
* Peroxide: 6.9 |
| * DAGs: 98.10 |
* PPP: <0.5 |
| Squalene: 3,714 | A-Tocopherols 396 |