Country: Portugal
Intensity: Robust

Incredibly fresh: Harvested in October 2025!

This emerald beauty is an exceedingly rare Portuguese variety. It 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. Side note: This extra virgin is crazy-healthy but intense and not for the faint of heart, haha. 

*The producer (SAOV) in Portugal uses a high vacuum during malaxation (when olive paste is slowly kneaded to separate oil from water and solids) removing all oxygen in this stage where oil is most prone to oxidation. This cutting edge method preserves phenolic content, chemistry and flavor characteristics while reducing oxidation.

Organoleptic Taste Panel Assessment:
Fruitiness: 3.8
Bitterness: 4.4
Pungency: 4.4

Laboratory Analysis:
*Biophenols: 924 ppm
*FFA: 0.18
*Oleic Acid: 74.76%
*Peroxide: 6.9
*DAGs: 98.10
*PPP: <0.5
*Squalene 3,714
*A-Tocopherols 396

Smoke Point: 388F

AN IMPORTANT NOTE ON TESTING METHODS!
Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.

Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)

Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography) Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which can double (even triple) the amount of biophenols reported.

This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!