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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
Organoleptic Taste Panel Assessment