Crush Date: October 2024
This perfectly balanced EVOO displays unique notes of baking spice with a creamy confectionary center and a pleasing peppery finish. Veronica Food’s partner, SAOV, in Portugal is using a high vacuum during the malaxation to remove all oxygen in the processing stage, which is prone to the most oxidation.

FFA: 0.16 Peroxide: 3.32 Oleic Acid: 72.29 Squalene: 3,061.70 Biophenols: 247.10

DAGs: 95.8

Fruitiness: 5.3 Bitterness: 2.5 Pungency: 3 Smoke Level: 375°F