�� Ultra-Premium Extra Virgin Olive Oil Cobrançosa Ultra-Premium Extra Virgin Olive Oil Robust • Portugal • Fall 2025 Harvest This Portuguese Cobrançosa Ultra-Premium Extra Virgin Olive Oil is bold, savory, and highly structured. Produced from early-harvest olives and fully lab tested for freshness and quality, it opens with fresh arugula and green tea leaf, followed by firm bitterness and a pronounced peppery finish that builds gradually across the palate. �� Single Cultivar �� Fall 2025 Harvest �� Lab Tested �� Cold Extracted ���� Portugal �� 507 ppm Biophenols �� Quick Specs Cultivar: Cobrançosa Origin: Portugal Harvest: Fall 2025 Intensity: Robust Extraction: First cold extraction Source: Single-origin olive oil Traceability: Fully traceable from grove to mill Quality Assurance: Fully lab tested for freshness, purity, and quality �� Why This EVOO Is Ultra-Premium Single-varietal Cobrançosa harvested at peak freshness Cold extracted using advanced high-vacuum malaxation Bold, savory profile with pronounced peppery intensity High biophenol content of 507 ppm Excellent oleic acid value of 73% Outstanding freshness marker with 97% DAGs Extremely low PPP at <0.1% Very low free fatty acids at 0.13% �� Tasting Notes Cobrançosa is prized for its bold, savory profile and naturally high phenolic content. This Portuguese harvest opens with fresh arugula and green tea leaf, followed by structured bitterness and a pronounced peppery finish that builds gradually across the palate. Its firm texture and vibrant intensity make it ideal for grilled meats, hearty vegetables, bean dishes, robust salads, aged cheeses, tomato-based dishes, and bold Mediterranean preparations. �� Intensity: 6.5 / 10 �� Delicate Robust �� From Grove to Bottle Freshness begins in the grove. Ultra-premium extra virgin olive oil is made from carefully harvested olives and evaluated through both laboratory chemistry and professional sensory assessment to confirm quality, freshness, and flavor integrity. �� What Does Ultra-Premium Mean? The Ultra-Premium (UP) Standard identifies extra virgin olive oils that exceed basic EVOO requirements through stricter chemistry, freshness, sensory, and quality benchmarks. UP oils are lab tested, harvest dated, and evaluated for freshness markers such as Free Fatty Acids (FFA), Peroxide Value (PV), DAGs, PPP, antioxidant content, flavor integrity, and overall quality. Unlike many mass-market olive oils, ultra-premium oils are selected for traceability, freshness, chemistry, and sensory performance. �� Lab Verified Olive Oil Chemistry This Cobrançosa Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify freshness, purity, antioxidant content, flavor intensity, and cooking performance. Its high biophenol content, very low free fatty acids, exceptional DAGs freshness marker, and extremely low PPP help explain why this oil qualifies as ultra-premium. Ultra-Premium Analytics Snapshot 507Biophenols ppm 73%Oleic Acid 0.13%Free Fatty Acid 3.4Peroxide Value <0.1%PPP 97�Gs 6707Squalene ppm 319Alpha-Tocopherols ppm ~406°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Vibrant Green Fruit 6.0 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including arugula, green tea leaf, fresh olive aroma, and vegetal notes. Bitterness 0–8 intensity scale Structured Bitterness 4.5 / 8 �� LOWMEDIUMHIGH Bitterness is a natural positive attribute in fresh extra virgin olive oil and is often associated with phenolic content. Pungency 0–8 intensity scale Pronounced Pepper Finish 5.1 / 8 �� SMOOTHPEPPERYROBUST Pungency is the peppery sensation in the throat and is a prized marker of fresh, phenol-rich extra virgin olive oil. Core Freshness, Health & Quality Markers Biophenols / Polyphenols Antioxidant content • higher is better High Antioxidant Content 507 ppm �� LOWUP MIN 150 ppmELITE Biophenols are naturally occurring antioxidant and anti-inflammatory compounds associated with freshness, oxidative stability, peppery intensity, and many of the health benefits linked to high-quality extra virgin olive oil. Free Fatty Acids / FFA Freshness & olive condition • lower is better Exceptionally Low Acidity 0.13% �� EXCELLENTUP MAX ≤ 0.3%POOR Lower free fatty acid values indicate healthier olives, careful harvesting, clean extraction, and superior freshness. Oleic Acid Monounsaturated fat content • higher is better Stable Fatty Acid Profile 73% �� LOWHIGH STABILITYELITE Oleic acid is the primary monounsaturated fat in olive oil and contributes to oxidative stability, shelf life, and nutritional quality. Peroxide Value / PV Primary oxidation marker • lower is better Very Fresh & Stable 3.4 �� FRESHUP MAX ≤ 9OXIDIZED PV measures early oxidation. Lower values indicate a fresher oil with better oxidative stability. PPP / Pyropheophytins Heat & degradation marker • lower is better Minimal Heat Exposure <0.1% �� EXCELLENTUP MAX ≤ 5%AGED Very low PPP values suggest minimal heat exposure, limited aging, and careful storage. DAGs Freshness Index Freshness & heat exposure • higher is better Exceptional Freshness 97% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Very High Natural Squalene 6707 ppm �� LOWNATURAL EVOO COMPOUNDELITE Squalene is a naturally occurring olive oil compound associated with oxidative stability and extra virgin olive oil’s health-forward chemistry profile. Alpha-Tocopherols / Vitamin E Natural antioxidant content Natural Vitamin E 319 ppm �� LOWNATURAL ANTIOXIDANTELITE Alpha-tocopherols are natural vitamin E compounds that contribute antioxidant protection and help support oil stability. Cooking Performance Smoke Point Cooking performance indicator Excellent Everyday Cooking ~406°F �� LOW~406°FHIGH HEAT Fresh EVOO with low oxidation markers and strong freshness values performs well for sautéing, roasting, grilling, and everyday cooking. �� Grilled MeatsDrizzle Cobrançosa over steak, lamb, grilled chicken, pork, sausages, and Mediterranean-style meats for a bold peppery finish. �� Hearty VegetablesExcellent with roasted root vegetables, eggplant, peppers, potatoes, mushrooms, cauliflower, and bitter greens. �� Beans & LentilsUse with white beans, chickpeas, lentils, rustic soups, grain bowls, and hearty salads where structure and bitterness shine. �� Dipping & FinishingServe with crusty bread, flaky salt, cracked pepper, shaved Parmigiano-Reggiano, or aged cheese boards. ��️ Food Pairings This robust Portuguese Cobrançosa pairs beautifully with grilled meats, bitter greens, roasted root vegetables, lentils, white beans, aged cheeses, tomato-based dishes, charcuterie boards, hearty pasta preparations, and bold Mediterranean foods. Its arugula, green tea leaf, structured bitterness, and pronounced peppery finish make it ideal for customers who enjoy bold, savory, high-character extra virgin olive oils. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Cobrançosa Ultra-Premium EVOO 1 Tbsp EVOO Marketplace Traditional 18-Year Barrel-Aged Dark Balsamic 1 tsp Dijon mustard Pinch of sea salt Fresh cracked black pepper Directions: Whisk the balsamic and Dijon together. Slowly drizzle in the Cobrançosa while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� robust salads, �� grilled meats, �� bean salads, �� roasted vegetables, �� aged cheeses, and �� crusty bread. �� Heat Applications Cobrançosa is well suited for sautéing, roasting, grilling, and moderate to higher heat applications. Its phenolic structure and freshness values make it a strong choice for everyday cooking. �� Storage & Freshness Store tightly capped in a cool, dark cabinet away from heat and direct sunlight. For best flavor and nutritional quality, enjoy within several months of opening and within one year of harvest. ���� Recipe Ideas Use Cobrançosa for grilled meats, roasted root vegetables, lentil salads, white bean dishes, tomato-based sauces, charcuterie boards, bitter greens, and bold Mediterranean marinades. Explore recipes Tips & Tricks �� Nutritional Information Extra virgin olive oil is a single-ingredient food made from fresh olives. It contains no sugar, no sodium, and no cholesterol. Like all oils, it is calorie-dense and should be used as desired for flavor, finishing, and cooking. For detailed serving information, refer to the Nutrition Facts label.
