Olive oil produced from four olive varieties Galega, Cobrançosa, Frantoio and Picual. The careful selection of fruit from the field to the mill, resulted in a very complex and persistent olive oil, for more discerning consumers.
We have selected 600 hectares family-run olive holdings in the Baixo Alentejo region, where there have been olive cultures for generations, partly using a traditional system and partly an intensive one. In the traditional system the olive trees are over 100 years old with large spaces between the trees, which allow them to grow freely. In the intensive system, the new groves, particularly the Cordovil and Cobrançosa cultures, have smaller gaps between the trees, which means they grow less and are more suited to mechanical harvesting. Integrated production is predominant, which is based on the use of auxiliary fauna (fungi, insect parasitoids, ladybirds) to control olive pests and diseases.
The beginning of the campaign was characterized by warm temperatures and high relative humidity, which provided an environment conducive to diseases, making the selection of fruits and speed in harvesting an operation of utmost importance to obtain a high quality olive oil. However this year was a year of great olive production, higher than the usual average. The harvest took place in November 2013.
The olives are transported separately, according to variety, and received at the Esporão olive press just a few hours after being picked and are processed immediately.
The 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 resulting paste is beaten slowly to allow the oil to seep from the pulp. In the decanter the oil is separated from the pomace and water, resulting an olive oil with some moisture and impurities.
The oil is cleaned by centrifugation thus being ready to be filtered and then packed. The entire process takes place at temperatures below 27ºC, so the original flavours are not lost during extraction.
Greenish colour, result of the use of green olives.
Green fruit and freshly cut grass, green apple, banana peel.
Moderately spicy and bitter, slightly astringent, with a final taste of dried fruit.
For demanding connoisseurs. Ideal for carpaccio, cold salads, grilled vegetables and canapes.
To preserve the olive oil’s quality, keep the bottle in a cool place, away from the light and with the cap screwed tight.
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