Cordovil Olive Oil

Olive Oil Concept

Made from green and ripe olives, Green and ripe single variety olive oil with the bitter and spicy characteristics of Cordovil, which is commonly grown in the Moura area.

Olive Grove

Integrated production is the most common cultivation system, which is based on more environmentally sustainable agricultural practices and the use of fauna to control disease and pests.

We have selected 600 hectares of grove owned by family-based olive growers in the Baixo Alentejo region, where this crop has existed for generations. A number of these olive groves employ the traditional system, with the newer ones using more intensive agriculture. With the traditional system, many of the olive trees are over 100 years old, and, being large, there is considerable space between them. With the intensive system, the new olive groves have smaller spacing, resulting in medium-sized trees more suited to mechanical harvesting.

Varieties

Cordovil

Harvest

This season saw a dry summer with high temperatures. These weather conditions continued until mid-Autumn, causing poor reproduction of olive fruit fly. The high temperatures lasted until early December, forcing our suppliers to irrigate areas where the harvest would be further delayed. Those unusually high temperatures married with a degree of humidity created excellent conditions for Gloeosporium olivarum, which has a very negative effect on olive quality. It was a good year, with early ripening and high yields, in which the start and speed of the harvest was crucial to obtaining top-quality olive oil, with the olives having been picked at the beginning of December for around a fortnight.

Production

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

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 paste then goes to the decanter where the oil is separated from the pomace and the water, producing an olive oil that still contains humidity and impurities.

It is cleaned using centrifugation, before being filtered and bottled.

More Details

Annual Production

20.000 Lt

Aspect

Yellowish green.

Scent

Fruity and grassy with notes of tomato.

Palate

Fresh, slightly bitter and spicy, some astringency, banana skin and green almond shell, with a nutty finish that lends a persistent sweetness.

Use and Pairing

Intense olive oil produced to complement delicate flavours. Ideal for green salads, pasta, tapas and lean fish.

Maximum Acidity

0.2°

Formats

500 ml

Storage

To best retain this natural olive oil’s qualities, keep in a cool place, away from strong light.