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

Dubai Olive Oil Competition

Gold Medal


2021

Capital Douro – III Concurso de Azeites de Trás-os-Montes e Alto Douro

Gold Medal


2021

ESAO Awards

2nd Prize for Best Portuguese Extra Virgin Olive Oil 


2021

Japan Olive Oil Prize 

Gold Medal


2020

ESAO Awards

3rd Prize for Best Portuguese Extra Virgin Olive OIl  


2019

London International Olive Oil Competition

Gold Medal


2019

ESAO Awards

1st Prize for 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