Olive Oils

Virgin Olive Oil

Virgin Olive Oil

Olive Oil Concept

Olive oil resulting from the conjugation of several varieties of traditional Alentejo olives, characterized by its discrete aromas and a very soft profile.

Olive Grove

We have selected 1,600 hectares of olive groves in the Alentejo, where olive trees have existed for generations. Part of this olive grove follows the traditional system, with the newest olive groves being conducted on an intensive basis. In the traditional system many olive trees are older than 100 years with a wide spacing arrangement between the trees, these being large. In the intensive system, the new plantations are presented in smaller bars resulting in medium-sized trees, more adapted to the mechanical harvesting.

The production system is Integrated Production based on more environmentally sustainable cultural practices and the use of auxiliary fauna in the control of pests and diseases of the olive tree.




The year 2018 was a very irregular agricultural year in terms of temperature and precipitation. We had a very rainy spring with mild temperatures that lasted until the summer, with low vengeance rates, a delay in the vegetative cycle of about 15 days, which resulted in lower fat contents when compared to previous agricultural years, and production in the order of 30%. A heat wave in August (several days above 40ºC) raised concern and tested the native varieties with very positive results. The delay in harvest, combined with the mild temperature and some humidity created excellent conditions for the development of the gafa, which is very harmful to the quality of the oil. A careful choice of fruits was necessary to obtain quality olive oils.

The harvest took place between October 2018 and January 2019.


The olives are transported separated by varieties and received in the Esporão mill a few hours after harvest and are immediately processed. The extraction begins with the rapid milling of the fruits. Following the milling the resulting slurry is subjected to a slow beating in order to allow the oil to escape from the pulp cells. 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 thus ready to be filtered and packaged.

More Details


Yellowish green.


Ripe fruity.


Sweet, slightly bitter and spicy.

Use and Pairing

Olive oil with low intensity aromas widely used in food confectionery. Due to its adaptation to withstand high temperatures, it is commonly used in stews, sautées and fried foods.

Maximum Acidity



3 l


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.