Specifications
Analyses
per harvest
We have every harvest tested by an independent laboratory.
Below are the results for the most recent harvest, alongside the legal limits for extra virgin olive oil (Delegated Regulation (EU) 2022/2104). The full reports are available to download.
- Category
- Extra virgin olive oil
- Origin
- Avidagos, Trás-os-Montes, Portugal
- Varieties
- Cobrançosa, Verdeal Transmontana, Cordovil
- Grove
- 9 hectares, farmed by us
- Processing
- Cold extraction, within ten hours of picking
- Harvest
- One harvest per bottle, never blended
Sensory analysis
Flavour profile
Independent ESAO panel, Escuela Superior del Aceite de Oliva, Valencia
First prize, Belgian extra virgin olive oil · ESAO Awards 2019/20
- Fruitiness
- Intense, green
- Aromas
- Pine, grass, herbs, green mulberry
- Retronasal
- Green olive, pruning wood, pine, pepper
- Bitterness
- Medium
- Pungency
- Medium
- Astringency
- None
- Finish
- Intense
- Balance
- Good
- Colour
- Green, clear
Harvest 2025-2026
Colheita 2025
- Picked:
- 27 November 2025
- Lot:
- SAA01MF
Chemical analysis
Laboratorio Tello, Jaén (ENAC-accredited, recognised by the IOC) · 19 January 2026
| Parameter | Result | EU limitExtra virgin limit |
|---|---|---|
| Free acidity (% oleic acid) | 0.13 | ≤ 0.80 |
| Peroxide value (meq O₂/kg) | 5.2 | ≤ 20 |
| K232 | 1.97 | ≤ 2.50 |
| K270 | 0.14 | ≤ 0.22 |
| ΔK | < 0.01 | ≤ 0.01 |
| Waxes (C42 + C44 + C46) (mg/kg) | < 20 | ≤ 150 |
Official panel test
Laboratorio Tello, Jaén (official tasting panel) · 28 January 2026
- Fruitiness
- 5.8
- Defects
- 0.0
- Grade
- Extra virgin
Median on a scale of 0 to 10, according to IOC method COI/T.20/Doc. 15.
Polyphenols
Laboratorio Tello, Jaén · 29 May 2026
| Biophenols (HPLC, IOC method) (mg/kg) | 454.8 |
| Oleacein (mg/kg) | 94.0 |
| Oleocanthal (mg/kg) | 52.3 |
| Hydroxytyrosol (free) (mg/kg) | 5.8 |
| Tyrosol (free) (mg/kg) | 3.6 |
| Total polyphenols (Folin-Ciocalteu) (mg caffeic acid/kg) | 556 |
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The beneficial effect is obtained with a daily intake of 20 g of olive oil. Enjoy it as part of a varied, balanced diet and a healthy lifestyle. This harvest contains 9.1 mg of hydroxytyrosol and its derivatives per 20 g; the European requirement is at least 5 mg (Regulation (EU) 432/2012).
Reports (PDF)