Olive oil produced using the Cobrançosa and Maçanilha varieties. The careful selection of olives from the field to the press, the combination of different ripeness in the same varieties has resulted in a very complex, elegant and persistent olive oil for more discerning connoisseurs.
We select family-based olive growers in the Baixo Alentejo region, where these cultures have existed for generations. A number of these olive groves employ the traditional system, with the newer groves 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. 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.
The start of the season saw mild temperatures during the summer and heavy rain at the end, which lasted until early autumn, creating conditions favourable to olive fruit fly and Gloeosporium olivarum disease. It was a year of poor yields and early ripening, in which the beginning and speed of the harvest were crucial to obtaining this top-quality olive oil, where the olives were picked between October and late November.
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 without increasing the temperature and only for a short time, so the original flavours are not lost during extraction.
Greenish hue, due to the use of green olives.
Very balanced and intensely fruity, green leaves, tomato vine and green banana peel.
Complex, harmonious, a little spicy and bitter, slightly astringent with a nutty finish.
For discerning connoisseurs. Ideal for boiled vegetables, seasoning chocolate and even on toast.
Keep in a cool place, away from strong light.
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