Organic Extra Virgin Olive Oil

The 2024 agricultural year temperature was mild and there was high precipitation. Winter brought mild temperatures and significant rainfall – essential factors for soil regeneration and the healthy development of olive groves under organic production. 

The harvest started early, at the beginning of October, with the initial rains benefiting the rainfed groves. The process continued until early December, allowing the olives to be harvested at different stages of ripeness. This approach ensured maximum quality and aromatic complexity.

Shortly after harvest, the olives are received and separated by variety at the Esporão mill, where cold extraction immediately begins at room temperatures no higher than 24ºC (75ºF). The fruit is quickly milled and then run through a heat exchanger, a system that shortens extraction time and preserves the aromas of this olive oil. The paste is centrifuged, and the pomace is mechanically separated from the olive oil that is immediately filtered and packaged.

Reguengos de Monsaraz, Alentejo, Portugal.

Blanqueta, Arbequina, Cobrançosa, Cordovil and Picual.

Aroma

Green grass, green apple, green and ripe tomato, arugula, artichoke, and banana peel.

Palate

Complex, bitter, spicy and persistent.

Pairing

Ideal for finishing dishes, soups, tomato salad and even making pesto.

Maximum Acidity

0.2%%

Sizes

250 ml   ·   500 ml   ·   3 l

Storage

Store in a cool dark place.

Best before

January 2027