Olive Oils

Galega Olive Oil

2016 2015

Extra Virgin Olive Oil

Olive Oil Concept

Single-variety oil made from unripe and ripe olives, boasting subtle aromas and a particularly almond nose that is typical of the Galega olive, the most iconic variety in Portugal.

Olive Grove

Integrated Production

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. 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.

Varieties

Galega

Harvest

This summer was dry 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, delivered to the Esporão olive press a few hours after they were 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

12.000 Lt

Aspect

Yellow hue.

Scent

Subtly fruity with notes of apple, ripe tomato, nutty.

Palate

Very sweet, little spice, with a harmonious and persistent walnut aftertaste.

Use and Pairing

Smooth olive oil roduced to complement intense flavours. Ideal for seasoning asparagus, celery and fennel, for fish and fish stew.

Maximum Acidity

0.1°

Formats

500 ml

Storage

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