Description
Variety
Cobrançosa, Olive, Redondil, Arbequina, Arbosana, Picual.
Acidity
0.2%
Tasting note
Herbaci, freshly cut grass, tomato sprigs, lemon and orange leaves, pennyroyal and river mint. An entry with green and bitter notes, with a spicy present of great harmony.
Pairing
Ideal for cooking vegetables, gazpacho, green asparagus, grilled meat or to finish a dish just out of the oven.
The olives are grown in the Alentejo plantation, where the olive tree has been cultivated for several generations. Young olive trees that are harvested more intensively are combined with trees over 100 years old.
The olives are taken to the Esporão mill, a few hours after being harvested. Once ground, the pasta goes through a kneading process, a system that allows for a shorter extraction time and helps to preserve the characteristic aromas of the variety. The product is sent to a decanter to separate the olive oil from the pomace and the water. From here, the oil is centrifuged to remove moisture and residual impurities. Immediately afterwards it is filtered and packaged.
The entire extraction process is carried out cold, never exceeding 24ºC.
