Extra Virgin Olive Oil Gourmet

Farm oil, extracted by cold pressing of olives harvested by watering, from olive trees of the characteristic varieties of the Douro 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.


3º Prize ESAO Awards

Portuguese Extra Virgin Olive OIl  



London International Olive Oil Competition


1st Prize ESAO Awards

National Producer Portugal 


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