Olive oil made from the Cobrançosa and Arbequina varieties, which are grown using organic production methods. Careful selection of the olives, from the field to the press, ensures an authentic and genuine olive oil, bursting with aromas and flavours.
2016, OLIVINUS – Gran Prestigio Oro
Planted in stony soil at Herdade do Esporão, the Arrifes olive grove boasts a total area of 80.41 hectares, 56.68 hectares of Cobrançosa and 23.73 hectares of Arbequina. The olive grove has been certified as using organic production methods since 2009, in order to establish a sustainable agriculture system that produces high-quality olive oil with processes that are not harmful to the environment and human health, as well as encouraging ecosystem biodiversity.
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 between early October and the last day of December.
The harvest is done by hand with the help of vibrating tools. The olives are transported separately, according to variety, delivered to the Esporão olive press the same day 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.
The entire process takes place at temperatures below 27 ºC, so the original flavours are not lost during extraction. As an organic product, the olives require careful selection from the grove to the press.
Greenish hue, due to the use of green olives.
Very balanced, fruity, freshly-cut grass, green tomato, banana peel and almonds.
Harmonious, complex, slightly spicy and bitter, a hint of astringency with a nutty finish.
For people looking for something genuine and full of flavour. Should be used cold, ideal for boiled, steamed or grilled vegetables, lean fish and various salads.
To best retain this natural olive oil’s qualities, keep in a cool place, away from strong light.
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