Olive Oils

DOP Moura Olive Oil

2015 2014 2013

Extra Virgin Olive Oil

Olive Oil Concept

The olive oil that represents the region of the Protected Denomination of Origin of Moura, in Baixo Alentejo. Boasts strong notes of grass and green leaves, a velvety texture and a smooth almond-like flavour.

Olive Grove

Integrated Production

We have selected 600 hectares family-run olive holdings in the Baixo Alentejo region, where there have been olive cultures for generations, partly using a traditional system and partly an intensive one. In the traditional system the olive trees are over 100 years old with large spaces between the trees, which allow them to grow freely. In the intensive system, the new groves, particularly the Cordovil and Cobrançosa cultures, have smaller gaps between the trees, which means they grow less and are more suited to mechanical harvesting. Integrated production is predominant, which is based on the use of auxiliary fauna (fungi, insect parasitoids, ladybirds) to control olive pests and diseases.


Cordovil, Galega, Verdeal


The beginning of the campaign was characterized by warm temperatures and high relative humidity, which provided an environment conducive to diseases, making the selection of fruits and speed in harvesting an operation of utmost importance to obtain a high quality olive oil. However this year was a year of great olive production, higher than the usual average. The harvest took place between November 2013 and January 2014.


The olives are transported separately, according to variety, and received at the Esporão olive press just a few hours after being picked and are processed immediately.

The extraction begins with the rapid milling of the olives. Following the milling, the resulting paste is beaten slowly to allow the oil to seep from the pulp. The resulting paste is beaten slowly to allow the oil to seep from the pulp. In the decanter the oil is separated from the pomace and water, resulting an olive oil with some moisture and impurities.

The oil is cleaned by centrifugation thus being ready to be filtered and then packed. The entire process takes place at temperatures below 27ºC, so the original flavours are not lost during extraction.

More Details

Annual Production

250.000 Lt


Green with yellow tinges.


Green fruity, with notes of green grass and leafs with hints of apple and dried fruit like nuts.


Fresh, mildly bitter and spicy, reminiscent of unripe fruit.

Use and Pairing

A complex and reasonably intense olive oil suited to seasoning food that is relatively simple.

Maximum Acidity



250 ml   ·   500 ml   ·   750 ml


To preserve the olive oil’s quality, keep the bottle in a cool place, away from the light and with the cap screwed tight.