Description
Variety
Arbequina, Cobrançosa, Cordovil, Frantoio and Galega
Acidity
0,2%
Tasting notes
Yellowish green hue. It has a green and ripe olive fruitiness. With notes of fruit, herb and leaf.
It tastes fresh, slightly bitter and spicy with a finish to dry nuts.
Pairing
Olive oil with simple organoleptic characteristics of light to medium intensity, suitable for finishing with low medium intensity foods, various soups and oven dishes.
The olives come from The Alentejo, where olive growing has taken place for generations. Part of this olive grove follows the traditional system, while the younger olive groves are farmed more intensively. Under the traditional system, many olive trees are over 100 years old.
The olives are transported, delivered to the Esporão olive mill in Reguengos de Monsaraz a few hours after being harvested, and processed immediately. Extraction begins by grinding the fruit rapidly. After being ground, the resulting paste is chilled, brief malaxation follows, a system that shortens the extraction time and preserves the distinctive aromas. The paste is then sent to the decanter where the olive oil is separated from the pomace and water. The olive oil is then cleaned by centrifugation and then immediately filtered and packaged.
Cold extraction process, never exceeding 24ºC.
