Cobrancosa (Portugal, Robust)

$11.95 each


Flying Olive's Cobrancosa EVOO is a well-balanced very robust Portuguese Extra Virgin Olive Oil with creamy layers.  This EVOO has green fruity undertones of green apple and almond.  It has a desirable peppery finish with an ideal, subtle bitterness.  Nicknamed "King Cobra,"  it's the olive oil that bites you back.

This product complements green salads, veggies, bread, pasta, poultry, seafood, soups, and vegetables.

It pairs especially well will any of Flying Olive Balsamic Vinegars.


Some ideas for using this EVOO are:

Mix with a balsamic vinegar for a pop of green flavor on a salad or veggie dish.

Swirl into a soup for a subtle flavor

Fantastic when mixed with 18 Year Traditional Balsamic Vinegar for a vinaigrette you won't forget!

Saute veggies for extra flavor


Some Recipes that use this product:

Ajiaco: Colombian Potato, Corn, and Chicken Stew

All Purpose Greek Seasoning for Veggies

Arugula and Avocado Salad with Warm Basil Dressing

Asian Blackberry Ginger Chicken

Barb's Baked Fish Tacos

Basic Dipping Oil

Basic Hummus

Black Bean Hummus

Blackberry Ginger Hoisin Pork Tenderloin

Blueberry Olive Oil Muffins

Blueberry Peach Salsa

Brazilian Butternut Soup

Bread Machine Olive Bread with Garlic and Rosemary

Brined, Grilled Pork Chops

Brussels Sprouts with Pancetta and Carmelized Pecans

Butterflied or Split Chicken with a Creole Rub

Butterflied Whole Chicken with a Middle Eastern Rub

Butternut Squash with Maple, Orange and/or Chipotle

Calabrian Chicken with Eggplant, Tomatoes, and Pancetta

Caprese Pasta Salad

Caprese Salad Appetizer

Caprese Zucchini Boats

Cauliflower and Herb Salad

Cauliflower with Herbs and Sauteed Onions

Chicken with Mexican Pumpkin Seed Sauce

Chicken Puttanesca

Chicken Stew with Olives and Lemon

Chicken Thighs with Basque Piperade Sauce

Chicken Thighs with Farro, Peppers, and Tomatoes

Chicken Verde

Chipotle Chicken Chilaquiles

Cod with Za'atar and Olive Relish

Cuban Black Bean Soup

Curry and Black Pepper Chicken Saute

Diana's Chicken Parmesan

Double Caprese Bruschetta

Eggplant with Zucchini and Tomatoes

Espresso Roasted Carrots

French Lentil Soup with Smoked Sausage

Fresh Herb Steak Marinade

Fresh Tomato and Eggplant Pasta

Garlicky Green Beans with Sun-Dried Tomato Pesto and Crispy Breadcrumbs

Gnocchi with Herbed Pomodoro Sauce

Greek Chicken with lemon, Olives, and Capers

Greek Dressing #2

Greek Gigante Beans in Tomato Sauce

Greek Panzanella

Greek Salad Appetizer Bites

Green Beans with Lemon and Shallots

Green Beans with Prosciutto, Thyme, and Almonds

Grilled Caprese Bread

Grilled Cod with Parsley Verde

Grilled Greek Zucchini Salad with Walnuts

Grilled Luau Pineapple

Grilled Mexican Avocados

Grilled Pork Chops with Balsamic Grilled Peaches

Grilled Portobellos with Garlic and Parsley

Grilled Romaine Salad with Greek Dressing

Grilled Shrimp with Chimichurri Sauce and Cilantro Lime Rice

Grilled Swordfish with Rosemary and Lemon

Grilled Tuna Steaks with Fresh Pesto

Grits Casserole with Rosemary and Beans

How to Cook Spaghetti Squash

Italian Peasant Loaf

Italian Salad with Pepperoni Vinaigrette

Kate's Black Beans and Rice

Kate's Easy Grilled Shrimp

Latin-Inspired Chicken with Tomatillos and Hominy

Lemon Thyme Roasted Chicken with Ratatouille

Mediterranean Chicken

Mediterranean Chickpea Panzanella Salad

Marrakesh Mediterranean Chicken

Moroccan Barbequed Chicken with Lemon and Mint

Moroccan Sausage with Cous Cous

Moroccan Shrimp Tagine

Moroccan Spiced Chicken Breasts with Apples and Golden Raisins

Moroccan Sweet Potato Salad

Oven-Poached Pacific Sole with Lemon Caper Sauce

Oven Roasted Green Beans with Tomatoes and Hazelnuts

Oven Roasted Tomatoes

Pasta with Roasted Garlic, Beans, and Sausage

Pasta Salad with Arugula, Tomatoes, and Mozzarella

Peachy Oven-Barbecued Chicken Wings

Peppery Prosciutto or Bacon Green Beans


Pork Tenderloin Medallions with Raspberry Balsamic Sauce

Pork Tenderloin with Balsamic Apple and Onion Relish

Pork Tenderloin with Pomegranate and Quince

Pork Tenderloins with Ouzo-Plum Sauce

Pumpkin Hummus

Quinoa Fruit Salad with Gravenstein Apple and Cumin Vinaigrette

Raspberry Balsamic Chicken

Red Cabbage and Apples

Red Lentil, Pepperoni, and Pasta Soup

Rigatoni with Sausage and Tomato Sauce

Roasted Butternut Squash and Pepper Soup

Roasted Fall Veggies with Dried Cranberries and Dijon Mustard Dressing

Roasted Sweet Potatoes with Cranberries

Roasted Tomato Soup

Shaved Asparagus and Arugula Salad

Shrimp and Lobster Pasta

Sicilian Cannellini Beans and Escarole

Slow Cooked Pork Loin with Gravenstein Apple and Onions

Slow Cooker Jerked Pork

Slow Cooker Moroccan Chickpea Stew

Slow Cooker Tuscan White Bean Soup

Spanish Chicken with Chorizo and Olives

Spanish Rice

Spanish-Style Pork Chops

Spicy (or Not) Garlic and Shrimp Pasta with Cherry Tomatoes

Spinach, Tomato, and Cheese Chicken Roll-Ups

Strawberry Arugula Salad with Strawberry Balsamic Vinegar

Stuffed Baby Eggplant and Zucchini

Succotash Spinach Salad

Turkey Chili

Turkey Meatballs with Lemon Rice

Turkey Tamale Pie

Turkish Tomato Bulgar

Tuscan Sheet Pan Dinner

Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette

Quick Caprese Pasta

Quick Italian Marinade

Sweet and Sour Smoked Turkey Sausage

Sweet Potato Oven Fries

 Variations of Dipping Oils Similar to Bravo Cucina

Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette


Recipe Disclaimer

Nutritional Information for this product


Chemistry at Time of Harvest: (Oct. - Nov., 2017)

Free Fatty Acids (FFA):  0.2

Peroxide Value (PV):   6.6

OLEIC Acid Content:  67.9

Polyphenol Count:  376.7

Diacyglycerols (DAGs):  96.8

Definition of Chemistry Terms: