COBRANCOSA EXTRA VIRGIN OLIVE OIL
Our 2025 Cobrançosa extra virgin olive oil is a bold Portuguese Reserve harvested from rocky-soil groves and milled in under one hour. It displays pronounced bitterness with herbaceous notes of radicchio and fresh greens, layered floral aromatics, and a powerful, lingering pungency.
Produced by SAOV using advanced high-vacuum malaxation, this cutting-edge process minimizes oxidation while preserving phenolic content, overall chemistry, and vibrant flavor. Robust, fresh, and exceptionally expressive—perfect as a finishing oil for salads, vegetables, and hearty dishes.
INTENSITY
Robust
OLIVE HARVEST DATE
October 2025
ORGANOLEPTIC TASTE PANEL ASSESSMENT
Fruitiness: 6.2, Bitterness: 5.7, Pungency: 5.2
EXTRA VIRGIN OLIVE OIL CHEMISTRY PROFILE
Biophenol Content: 626ppm, Free Fatty Acid Content: 0.12% < 0.8%, Oleic Acid Content: 74%, Peroxide Content: 3.1ppm< 20ppm, DAGs: 98%, PPP: <0.1%, Squalene Content: 7800ppm, ɑ-Tocopherol Content: 316ppm, Smoke Point: 406F
COUNTRY OF ORIGIN
Portugal
SUGGESTED BALSAMIC COMBINATIONS
All Barrel Aged Italian Balsamics
SUGGESTED PROTEINS
Beef, Pork, Poultry, Lamb, Waterfowl, Fish, Seafood
SUGGESTED VEGETABLES
All Leafy Greens, Roasted/Grilled Vegetables & Fruits
OTHER APPLICATIONS
Drizzled Over Cheese, Bread, Pasta
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Cobrancosa extra virgin olive oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
MARINADE PREPARATION
Combine equal parts Cobrancosa extra virgin olive oil with equal parts balsamic vinegar. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the Cobrancosa EVOO into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Cobrancosa EVOO and balsamic and use to drizzle over the finished product.
HEAT APPLICATIONS
Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
RECIPES USING COBRANCOSA EXTRA VIRGIN OLIVE OIL
Our Ultra Premium EVOO’s can be used in any recipe calling for an Extra Virgin Olive Oil. Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Please keep in mind; flavors are interchangeable across our recipes. For example, if a recipe calls for EVOO “X” but you only have EVOO “Y” we’d say go for it. Just try to stay within the same intensity profile (Mild, Medium or Robust). Most importantly, experiment and have fun!
COBRANCOSA EXTRA VIRGIN OLIVE OIL NUTRITIONAL INFORMATION
All of our Extra-Virgin Olive Oils meet the Ultra Premium Standard and are fully lab tested to ensure FRESHNESS, PURITY, and the HIGHEST QUALITY. Lab testing also provides valuable information in regards to the HEALTH BENEFITS which the Mediterranean diet boasts! Our EVOO’s are PURE, meaning they are not cut/diluted with other oils such as the vast majority of commercially available so-called “EVOO’s”. All EVOO’s are GLUTEN FREE! These EVOO’s are unmatched and handpicked based on their chemistry profiles. The World’s finest!
