An extra virgin olive oil, organically produced. The olives are transported and received in the lagar of Esporão, in Reguengos de Monsaraz, a few hours after harvest and are immediately processed. The extraction is done cold, at a maximum temperature of 24ºC. In the mouth you can feel a harmonious flavour, slightly bitter, but with a spicy that grows and a finish with notes of green almonds. Ideal to finish various dishes, soups, tomato salads and even pesto. It has a maximum acidity of 0.2%.
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