Olive oil produced using a number of varieties. The careful selection of olives, from the field to the press, and the combination of different ripeness in the same varieties has produced a very complex, elegant and persistent olive oil for more discerning connoisseurs.
2016, NYIOOC (New York International Olive Oil Competition) – Gold Medal
2015, ‘Concurso Nacional Azeites FNA Santarém’ (FNA Santarém National Olive Oil Contest) – Gold Medal
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.
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 olives are transported separately, according to variety, delivered to the 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. The entire process takes place at temperatures below 27 ºC, so the original flavours are not lost during extraction.
Greenish hue, due to the use of green olives.
Very balanced and intensely fruit, green leaves, tomato vine and green banana peel.
Complex, harmonious and persistent, a little spicy and bitter, slightly astringent with a nutty finish.
Ideal for boiled vegetables, seasoning chocolate and even on toast.
To best retain this natural olive oil’s qualities, keep in a cool place, away from strong light.
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