Extra Virgin Olive Oil

Farm oil, extracted by cold pressing of olives harvested by watering, from olive trees of the Verdeal, Cobrançosa, Madural and Picual varieties existing in Quinta do Javali. After picking the olives are packed in boxes for the purpose, transported to the site of cleaning and selection, and then the olive oil is extracted. The entire process from picking up to extraction is done in less than 24h allowing to obtain a high quality olive oil. After the exctraction the olive oil is stored in stainless steel containers until it’s bottled.


2021

2nd Prize ESAO Awards

Best Portuguese Extra Virgin Olive OIl 

 

Gold

Japan Olive Oil Prize 


2020

3rd Prize ESAO Awards

Best Portuguese Extra Virgin Olive OIl  


2019

Gold

London International Olive Oil Competition

 

1st Prize ESAO Awards

Best Portuguese Extra Virgin Olive OIl   


 

Tasting notes

Fruity with green sensations, herb, olive leaf and green almond shell. In the mouth we find flavors of nuts and dried fruit with some spicy and bitter. Persistent.

 

Physicochemical analysis:

  • Acidity (% oleic acid): 0,1%
  • Waxes: 42,8
  • Peroxide index (meq O2/kg): 6,4