A smooth and harmonious olive oil, with a good balance of fruity aromas typical of Alentejo olives, produced primarily from the Galega variety, under organic production methods.
We selected olive farmers in Alentejo, where olive growing has taken place for generations and where the heritage Galega variety is grown under the traditional system. Many olive trees are over 100 years old, laid out with wide spaces between the trees, which are large in size. The olive grove is certified under Organic Production Methods, in order to implement a sustainable agricultural system that produces high quality olives using production processes that are not harmful to the environment or human health, while also fostering the ecosystem’s biodiversity.
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 these varieties, 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 olives are transported in trailers, 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 pomace is pitted and used for compost, and the stones are used as fuel for heating and hot water. The water used for production is cleaned and re-used for irrigation. 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.
An olive oil with strong fruit aromas, namely green apple and green almond shells.
A very smooth start, sweet yet spicy and slightly astringent, and a nutty finish with notes of walnut and almond.
Olive oil with simple organoleptic characteristics and a light intensity, extremely versatile, suitable for finishing medium-low intensity dishes, various soups and roasts.
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.
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