Olive oil produced from several varieties of olives. Careful selection of fruits from the field to the oil mill and the combination of different degrees of ripeness of the same varieties results in a very complex, elegant and persistent olive oil for the most demanding connoisseurs.
Of the 1,000 hectares of olive groves that we selected in Alentejo, where olive growing has existed for generations, we chose the best olive that arrives at the mill. Part of this olive grove follows the traditional system, while the newer olive groves are intensively farmed. Under the traditional system, many olive trees are over 100 years old. They are laid out with wide spaces between the trees, which are of large size. Under the intensive system, smaller planting distances are used in the new plantations, resulting in medium-sized trees more adapted to mechanical harvesting. The production system used is Integrated Production, which is based on more environmentally sustainable growing practices and the use of fauna to assist in the control of pests and diseases that affect the olive tree.
This harvest began two weeks earlier than last year. The hot weather and the absence of rain raised concerns over the fruit caliber and dehydration, mainly on non-irrigated olive groves. On irrigated olive groves both production volumes and yield were high. Summer’s high temperatures that lasted until October prevented olive oil fruit fly attacks, which led to the olives perfect health state at the harvest moment. The harvest occurred already in October in order to achieve olive oils from green olives, more complex and intense, which allowed to get olive oil from the highest quality.
The olives are transported and received at the Esporão mill in Reguengos de Monsaraz a few hours after being harvested and are processed immediately. Extraction begins by grinding the fruit rapidly. After being ground, the resulting paste is churned briefly at very low temperatures in order to enable the olive oil to be released from the pulp cells and preserve the aromas that characterize this olive oil. The paste is then sent to the decanter where the olive oil is separated from the pomace and water, resulting in an olive oil that still contains some moisture and impurities. The olive oil is cleaned by centrifugation and is then immediately filtered and packaged.
Greenish, resulting from the use of unripe olives.
Very harmonious olive oil, intensely fragrant, slightly citric with notes of freshly cut grass, tomato branch, unripe banana.
Harmonious and persistent, with a perfect balance of bitterness and spiciness that grows in the mouth and evolves to a nutty taste.
For discerning connoisseurs. Ideal for cooked vegetables, a gazpacho, seasoning chocolate and even on a simple piece of toast.
To better preserve the characteristics of this natural olive oil, storage in a cool place protected from light is recommended.
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