Azeites do Cobral Extra Virgin Olive Oil

Name: Azeites do Cobral Extra Virgin Olive Oil
Brand: Azeites do Cobral

Produced by Azeites do Cobral — producer profile

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Verification

Not found

No lab verification data found

Award Record

Silver

2026 · Berlin GOOA

Phenols

Not found

No phenol data found

Latest Release

2025

5 releases recorded

Galega Cobrançosa Picual Shapeshifter

Azeites do Cobral Extra Virgin Olive Oil is produced in the Oliveira do Hospital region of Portugal. With a low acidity of 0.2%, it has a slightly bitter and green taste. The oil is made from Galega and Cobrançosa olive varieties. It pairs excellently with salads, pasta, and grilled dishes.

Evidence over time

Release History

2025

Buy Batch

Varieties

Galega Cobrançosa Picual

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Awards & recognition

2024

Varieties

Galega Cobrançosa Picual

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

2022–2023

No release recorded

No releases are recorded for these 2 consecutive harvest years.

2021

Varieties

Galega Cobrançosa Picual

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

2020

Varieties

Galega Cobrançosa Picual

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

2019

No release recorded

No release is recorded for this harvest year.

2018

Varieties

Cobrançosa Picual

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

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Sensory Profile & Character

Sensory Profile

Fruitiness 5.2

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.2

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.

Pungency 3.8

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 5.3

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.

green tomato fig leaf artichoke bitter herbs

Estimated Based on profiles for: Galega, Cobrançosa, Picual .

Place & provenance

Sense of place

This oil is listed as originating in Oliveira do Hospital, Beira Litoral, Portugal.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originOliveira do Hospital, Beira Litoral, Portugal

Olive composition

Changing composition

The latest release lists Galega, Cobrançosa, Picual. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataGalegaCobrançosaPicualComposition changes by harvest