Olive Oils


Extra Virgin Olive Oil

Olive Oil Concept

Monovarietal olive oil of green olive with sensations of bitter and spicy, characteristic of Cordovil, variety very representative of the zone of Moura.

Olive Grove

We selected two producers of the Cordovil variety in Alentejo, where olive cultivation has existed for several generations. The production system is Integrated Production, which is based on more environmentally sustainable cultural practices and the use of fauna to help control olive tree pests and diseases.




The olives of the Cordovil variety are transported and received in the Esporão winery, in Reguengos de Monsaraz, a few hours after the harvest and are immediately processed.

The extraction begins with the rapid milling of the fruits. After the milling the resulting paste is subjected to a thermal shock and a rapid passage through the active exchanger, which system shortens the extraction time, and preserves the characteristic aromas of this variety that characterize this oil. The paste goes to the decanter where the olive oil is separated from the olive pomace and the water resulting in an oil still with some moisture and impurities.

The oil is cleaned by centrifugation and is immediately filtered and then packed.

Cold extraction, never surpassing the 24ºC.

More Details


Yellowish green.


Medium green fruity, with notes of olive leaf, kale and grass.


Sweet, slightly bitter and spicy with a finishing touch of nuts and green banana peel.

Use and Pairing

Very versatile olive oil. Ideal for salads, açordas, tapas varios and a simple toasted bread.

Maximum Acidity



250 ml   ·   500 ml


For better preservation of the characteristics of this natural olive oil, it is recommended to keep it in a cool place and protected from light.