Olive Oils


Organic Extra Virgin Olive Oil

Olive Oil Concept

A monovarietal olive oil made from green olives, featuring smooth aromas, particularly apple, and displaying the typical Galega profile, Portugal’s most iconic olive variety.


2019, Concurso Nacional de Azeites – Bronze

2018, Concurso de Azeite Virgem da Feira Nacional de Olivicultura, Categoria Azeite Galega – Gold Medal
2018, 16ème CONCOURS INTERNATIONAL DES HUILES DU MONDE, Categoria Frutado Ligeiro – Produto Gourmet

2017, New York International Olive Oil Competition – Silver
2017, AVPA – Gourmet D’Or

Olive Grove

We selected the best traditional producers of the Galega variety in the Alentejo, where olive growing has taken place for generations and many olive trees are over 100 years old, laid out with wide spaces between the trees, which are large in size. The olive groves are under organic production methods, non-irrigated, based on more environmentally sustainable growing practises and the use of auxiliary fauna to control olive pests and disease.




Due to the weather conditions during the vegetative cycle, we realised early on that ripening was considerably advanced, although yields were substantially below the average output of the Galega variety, which complicated the decision to launch the harvest. This was an off-season crop with such considerable output losses, that many of our suppliers chose not to harvest this year. In the flowering stage, mild temperatures enabled early blooming, while the precipitation made some flowers abort, which also led to significant production losses. At the beginning of the harvest, high temperatures and low yields caused the crop to get off to a slow start, and high humidity created the ideal environment for anthracnose to develop (a fungus that affects olive quality and rapidly increases acidity), a disease that particularly afflicts the Galega variety and which was exacerbated by attacks from the olive fruit fly. Clearly aware of this problem, the harvest picked up speed and the fruit’s quality was guaranteed. The harvest took place between October and November 2020.


The Galega olives are transported, delivered to the Esporão olive mill in Reguengos de Monsaraz a few hours after being harvested, and processed immediately. Extraction begins by grinding the fruit rapidly. After being ground, the resulting paste is chilled, which was extremely important this year given the high temperatures at the beginning of the harvest. Brief malaxation follows, a system that shortens the extraction time and preserves the distinctive aromas of the variety that characterises this olive oil. The paste is then sent to the decanter where the olive oil is separated from the pomace and water, resulting in an olive oil that still contains some humidity and impurities. The olive oil is cleaned by centrifugation and then immediately filtered and packaged. Because this is an organic olive oil, careful separation is required, from the field to the bottle.

Cold extraction process, never exceeding 24ºC.

More Details




An olive oil with notes of ripe fruit, that recalls apple and sweet almonds.


A creamy and persistent start, sweet, slightly spicy and an astringent touch of green olives, with a nutty, hazelnut finish.

Use and Pairing

Olive oil with smooth organoleptic characteristics, suitable to complement food with delicate flavours. Ideal for seasoning fruit salads, grilled pineapple, steamed vegetables, delicate fish and ice cream.

Maximum Acidity



250 ml   ·   500 ml


To better preserve the characteristics of this natural olive oil, we recommend storage in a cool place protected from sunlight. May thicken in cold temperatures.