Cobrançosa Ultra-Premium Extra Virgin Olive Oil
Robust • Portugal • Harvest 2025
This Portuguese Cobrançosa extra virgin olive oil is produced from early-harvest olives and crafted to ultra-premium standards, with comprehensive lab testing to confirm freshness, purity, and quality. Robust in intensity and structured in character, it delivers vibrant vegetal notes with a lively, peppery finish—especially well suited for bold applications, grilled meats, hearty vegetables, and expressive finishing.
Tasting Notes
Cobrançosa is prized for its bold, savory profile and naturally high phenolic content. This oil 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, and any preparation where character and freshness should shine.
Why This EVOO Is Ultra-Premium
- Single-varietal Cobrançosa olive oil harvested at peak freshness
- Cold extracted using advanced high-vacuum malaxation and lab tested to ensure purity and quality
- Free from blending, dilution, or defects common in mass-market oils
- High phenolic content with bold, structured flavor and exceptional oxidative stability
Quick Specs
- Cultivar: Cobrançosa
- Origin: Portugal
- Harvest: Fall 2025
- 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
Intensity: 6.5 / 10
Robust 🫒🫒🫒🫒🫒
Finish: Drizzle over grilled meats, roasted vegetables, or hearty bean dishes to amplify its bold vegetal character and peppery finish.
Dress: Whisk with robust balsamic vinegar or fresh lemon for assertive salads, lentils, and bitter greens.
Cook: Ideal for sautéing, roasting, and grilling; its high phenolic structure and stability hold up beautifully under heat.
Dip: Serve with crusty bread, flaky salt, cracked pepper, or shaved Parmigiano-Reggiano for a vibrant tasting experience.
Cobrançosa extra virgin olive oil is well suited for moderate to higher heat applications. With its high phenolic content and strong oxidative stability, its structure and beneficial compounds remain stable during cooking.
For best results, use this oil for sautéing, roasting, grilling, or as a bold finishing oil added just before serving to showcase its vibrant aroma and peppery complexity.
This robust Cobrançosa olive oil pairs beautifully with grilled meats, bitter greens, roasted root vegetables, lentils, white beans, aged cheeses, tomato-based dishes, and hearty pasta preparations.
Its bold, structured character enhances foods with depth and intensity, adding vibrant bitterness and a lively peppery finish without losing balance.
This robust Cobrançosa extra virgin olive oil pairs exceptionally well with complex, structured barrel-aged balsamic vinegars that complement its savory vegetal profile and pronounced peppery finish.
Recommended pairings include:
- Traditional 18 Year Barrel Aged Italian Balsamic (Gold Label)
- Denissimo 25 Year Barrel Aged Italian Balsamic (Dark)
- Pomegranate Balsamic (Dark)
- Dark Chocolate Balsamic (Dark)
- Neapolitan Herb Balsamic (White)
- Jalapeño Balsamic (White)
These combinations are ideal for grilled meats, roasted vegetables, hearty salads, aged cheeses, charcuterie boards, bean dishes, and bold Mediterranean preparations.
This Cobrançosa Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify freshness, purity, and quality. These chemical markers confirm compliance with international extra virgin olive oil standards and illustrate how the Ultra-Premium (UP) Standard exceeds minimum regulatory thresholds.
Polyphenols are antioxidant compounds associated with freshness, stability, and peppery intensity.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium Minimum Value: | 150 ppm | |
| This EVOO Value: | 507 ppm | 🫒 |
| LOW | HIGH |
507 ppm
Reference: ~200 ppm ≈ ½ cough • ~800 ppm ≈ 5 coughs
| 🏄 Smooth | Peppery 🌶️🔥 |
Organoleptic Taste Panel
This ultra-premium extra virgin olive oil was evaluated by a trained tasting panel
and meets international extra virgin olive oil standards.
Scores are reported on a 0–8 intensity scale (higher = more intense).
Fruitiness: 6.0 / 8
8
Bitterness: 4.5 / 8
8
Pungency: 5.1 / 8
8
Free fatty acids indicate oil quality and freshness. Lower values reflect better handling, reduced oxidation, and superior olive condition at harvest.
| IOOC / AOC Maximum Value: | ≤ 0.8% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 0.3% | |
| This EVOO Value: | 0.13% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
≤ 0.3%
≤ 0.8%
Measures primary oxidation. Lower values indicate a fresher, more stable oil.
| IOOC / AOC Maximum Value: | ≤ 20 mEq O₂/kg | |
| Ultra-Premium (UP) Maximum Value: | ≤ 9.0 mEq O₂/kg | |
| This EVOO Value: | 3.4 mEq O₂/kg | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0
3.4
9
20
scale continues beyond IOOC limit
Primary monounsaturated fat contributing to oxidative stability, shelf life, and nutritional quality.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium (UP) Minimum Value: | ≥ 55% | |
| This EVOO Value: | 73% | 🫒 |
| LOW | HIGH |
50%
55%
73%
75%
Freshness indicator used by the AOC. Higher values suggest minimal aging and less heat exposure.
| AOC Minimum Value: | ≥ 35% | |
| Ultra-Premium (UP) Minimum Value: | ≥ 90% | |
| This EVOO Value: | 97% | 🫒 |
| LOW | HIGH |
0%
35%
90%
100%
97%
Increases with heat exposure and aging. Very low values signal minimal processing and exceptional freshness.
| AOC Maximum Value: | ≤ 17% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 5% | |
| This EVOO Value: | <0.1% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0%
5%
17%
20%
<0.1%
scale continues beyond AOC limit
(No IOOC/AOC standard.)
(No IOOC/AOC standard.)
which can lower real-world performance and create the misconception that EVOO can’t be used for cooking.
420°F
low 300s°F
~406°F
Exceptional ultra-fresh EVOOs can reach smoke points approaching 420°F.
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.
If the oil begins to taste flat or waxy, it has passed peak freshness.
Looking for vinaigrettes, marinades, and bold ways to cook with this Cobrançosa EVOO? Visit our recipe collection for step-by-step instructions and pairing inspiration.
Explore recipes: EVOO Marketplace Recipe Collection
Quick tips: Tips & Tricks
Tip: For best results, choose recipes that match the oil’s intensity (Robust) to fully showcase its savory character and peppery finish.
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.
