$24.99 CAD

We have selected 1,600 hectares of olive groves in the Alentejo, where olive trees have existed for generations. Part of this olive grove follows the traditional system, with the newest olive groves being conducted on an intensive basis. In the traditional system many olive trees are older than 100 years with a wide spacing arrangement between the trees, these being large. In the intensive system, the new plantations are presented in smaller bars resulting in medium-sized trees, more adapted to the mechanical harvesting. The production system is Integrated Production based on more environmentally sustainable cultural practices and the use of auxiliary fauna in the control of pests and diseases of the olive tree.
Arbequina, Cobrançosa, Cordovil, Frantoio, Galega Varietals
The olives are transported separated by varieties and received in the Esporão winery in Reguengos de Monsaraz, a few hours after the harvest and are immediately processed.
The extraction begins with the rapid milling of the fruits. Following the milling the resulting pulp is subjected to a beating, with temperature and beat time perfectly controlled in order to allow the oil to escape from the cells of the pulp and to preserve the aromas from each variety and which characterize each oil. The paste goes to the decanter where the olive oil is separated from the olive pomace and the water resulting in an oil still with some moisture and impurities.
The oil is cleaned by centrifugation and is thus ready to be filtered and packaged.
Cold extraction, never surpassing the 27ºC.