Appellation:Both manual picking and mechanical vibration are employed. Olives are harvested from November to December. Olives are processed at the estates own exclusive mill on the very day of their harvest, or on the following day at the latest, to ensure the olives freshness. The olives are washed in pure water before being crushed in a granite mill; the resulting paste is submitted to slow mixing, and the olive oil is then extracted by cold extraction with a two-phase decanter. Of the resulting phases, one contains pure olive oil whilst the other contains residual waters and solid olive residues. The olive oil fraction is washed in pure water, from which it is then completely removed, before being stored in stainless steel vats to await bottling.
Nutritional declaration per 100ml:Energy Value 821kcal; Lipids 91,2g; of which Saturated 13,1g; Carbohydrates 0g; of which sugars 0g; Proteins 0g; Salt 0g.
Varieties:
Cobrançosa,Verdeal Transmontana,Madural
Tasting Notes:
Green/yellow in colour with intense grass, flower and olive aromas. In the mouth it is rounded, dense and fluid; starting with a hint of sweet almonds, followed by fresh olives, assorted greens and an extremely long and complex finish with a spicy hint that is not at all sour. This is a subtle olive oil, with a delicate personality that is not overly potent whilst revealing a grand elegance and harmony.
Storage:
This is an entirely natural product; in low temperatures precipitation may occur. This does not affect the quality of the product. Olive oil should be stored away from direct light and heat.
Perfect Serve:
It is ideal for salads, marinades and as a condiment for fish and pasta. It's also delicious with some fresh bread before a meal.
Reviews and Awards:
. 92 points in Best Portuguese Olive Oil in Guida ai Migliori Extravergine del Mondo;
. Gold medal Terraolivo 2012 Extra Virgin Olive Oil International Competition;
. 250 of the best olive oils in the world Der Feinschmecker 2009.
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