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 it has a complex, slightly spicy, bitter and astringent flavour, with an aftertaste that reminds dried fruits and olive leaf.
Ideal with fresh pastas, steamed or grilled dishes, bitter salads such as arugula and cress. It has a maximum acidity of 0.2%.
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