Crush Date: October 2024
This iconic EVOO displays savory vegetable characteristics along with juicy notes of raspberry and unripe stone fruit. 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: 0.17 Peroxide: 4.51 Oleic Acid: 71.04 Squalene: 6,647.20 Biophenols: 394.10

DAGs: 95.8

Fruitiness: 7.9 Bitterness: 3.4 Pungency: 4.7 Smoke Level: 375°F