*Crush Date: November 2014
Historically, one of our most popular olive varieties, the Portuguese Cobrançosa is viscous and complex. Layered with creamy flavors and green fruity undertones of green apple and almond. This unique Portuguese variety has developed a loyal following.
*Polyphenols: 292 ppm *FFA: 0.20
*Oleic Acid: 74.0 *Peroxide: 7.2
*DAGs: 95.9 *PPP: <1.0
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.8 Bitterness: 3.0 Pungency: 3.5
Country of origin: (PORTUGAL)