PORTUGAL - Robust Intensity

This ever-popular antioxidant powerhouse is loaded with 181 ppm of healthful Oleocanthal which lends this oil its powerful pepperiness. It is unique and complex with tropical fruit characteristics, a sweet berry center and fiery Szechuan peppercorn finish/lingering spicy mouth feel.  Low bitterness.

A vacuum process was used during malaxation to remove all of the oxygen in the 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.

Organoleptic Taste Assessment:
Fruitiness: 5.3
Bitterness: 4.3
Pungency: 4.5

Laboratory Analysis:
Biophenols: 613.28 ppm
FFA: 0.16
Oleic Acid: 77.98
Peroxide: 4.01
DAGs: 95.2
PPP: <0.07
Squalene 2,890.6
A-Tocopherols 365.1

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!