Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico
Mainova Azeite Extra Virgem Clássico

Mainova Azeite Extra Virgem Clássico

Price per litre

Mainova's Classic Extra Virgin Olive Oil from Portugal's Alentejo region is a blend of Cobrançosa, Cordovil, Arbequina, and Frantoio olives, offering a smooth flavour with notes of olive leaves and green almond and a low acidity of 0.2%. Produced using integrated methods on schist and granite soils, with olives semi-manually harvested at optimal maturity. The Bag-in-Tube packaging protects against light and oxygen, maintaining freshness and reducing plastic use by 60%. Ideal for dressing salads, cooking, or enhancing Mediterranean dishes, it is a versatile and healthy choice.

Estimated Flavor Profile

Sensory Profile

Fruitiness 4.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.1
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.1
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
green apple banana sweet almond mild artichoke fresh herbs

Estimated Based on profiles for: Cobrançosa, Cordovil, Arbequina, Frantoio .

Release History

1 releases
2026 Predicted
Expected: December 2026
FFA
~0.2
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

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