ARBOSANA Extra Virgin Olive Oil.
Intensity: Mild Intensity
*Crush Date: October 2024
IOO 368
The Portuguese Arbosana is perfectly balanced & displays unique notes of baking spice with a creamy confectionery center & a pleasing pepper finish (SAOV) In Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage Where are the Oil spends most of its time And is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, The overall chemistry plus the flavour characteristics while reducing other oxidation markers.
*Biophenols: 247.10 ppm
Oléicole acid: 72.29
Dags: 95.8
Squalene: 3,061.70
FFA: 0.16
Peroxide: 3.32
PPP: 0.8
A-Tocophenols: 297.4
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness 2.5 Pungency: 3.0
*As measured at the time of crush
Country of origin: PORTUGAL
CERTIFIED KOSHER
CERTIFIED ORGANIC
🔥 Smoke Point: 375 F
Intensity: Mild Intensity
*Crush Date: October 2024
IOO 368
The Portuguese Arbosana is perfectly balanced & displays unique notes of baking spice with a creamy confectionery center & a pleasing pepper finish (SAOV) In Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage Where are the Oil spends most of its time And is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, The overall chemistry plus the flavour characteristics while reducing other oxidation markers.
*Biophenols: 247.10 ppm
Oléicole acid: 72.29
Dags: 95.8
Squalene: 3,061.70
FFA: 0.16
Peroxide: 3.32
PPP: 0.8
A-Tocophenols: 297.4
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness 2.5 Pungency: 3.0
*As measured at the time of crush
Country of origin: PORTUGAL
CERTIFIED KOSHER
CERTIFIED ORGANIC
🔥 Smoke Point: 375 F
Intensity: Mild Intensity
*Crush Date: October 2024
IOO 368
The Portuguese Arbosana is perfectly balanced & displays unique notes of baking spice with a creamy confectionery center & a pleasing pepper finish (SAOV) In Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage Where are the Oil spends most of its time And is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, The overall chemistry plus the flavour characteristics while reducing other oxidation markers.
*Biophenols: 247.10 ppm
Oléicole acid: 72.29
Dags: 95.8
Squalene: 3,061.70
FFA: 0.16
Peroxide: 3.32
PPP: 0.8
A-Tocophenols: 297.4
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness 2.5 Pungency: 3.0
*As measured at the time of crush
Country of origin: PORTUGAL
CERTIFIED KOSHER
CERTIFIED ORGANIC
🔥 Smoke Point: 375 F