- Description
- Recipes
- Nutritional Info
Robust Intensity
Crush Date: November 2022
TASTING NOTES
Our iconic Portuguese Cobrançosa displays green, savoury notes of bitter radicchio and pungent arugula with a lingering spicy finish.
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.
*Biophenols: 586.4 ppm FFA: 0.23
Oleic Acid: 72.60 Peroxide: 4.34
DAGs: 94.3 *PPP: <0.7
Squalene: 5,923.7 A-Tocopherols: 305.8
*As measured at the time of crush
Pairings
All our Ultra Premium Extra Virgin Olive Oils are supremely capable at blending with any of the vinegars we offer. They also create incredible dishes on their own and excel in sautéing, frying, marinades, salads and a whole host of other culinary applications. EVOO has a relatively high smoke point, contrary to some information you may have heard!
Feel free to use NOOC Extra Virgin Olive Oil in any of our recipes and then add other flavourings (herbs, spices, citrus etc.) or blend with our Flavoured Oils.
