Olive oil produced from a single olive variety. The careful selection of olives from the field to the mill, and a combination of different degrees of ripeness within the same variety, resulted in an olive oil that is complex, elegant, and persistent, for more demanding consumers.
We selected 1.600 hectares of olive groves in the Alentejo, where olive growing has taken place for generations. Part of this olive grove follows the traditional system, while the younger olive groves are farmed more intensively. Under the traditional system, many olive trees are over 100 years old, laid out with wide spaces between the trees, which are large. In the intensive system, the new plantations present smaller planting distances, resulting in medium-sized trees better adapted to mechanical harvesting. An Integrated Production system is applied, based on more environmentally sustainable growing practises and the use of auxiliary fauna to control olive pests and disease.
Cobrançosa Varietal
The Cobrançosa olives are transported and delivered to the Esporão olive mill in Reguengos de Monsaraz a few hours after being harvested and processed immediately. Extraction begins by grinding the fruit rapidly. After being ground, the resulting paste is chilled, which was extremely important this year given the high temperatures at the beginning of the harvest. Brief malaxation follows, a system that shortens the extraction time and preserves the distinctive aromas of the variety that characterises this olive oil. The paste is then sent to the decanter where the olive oil is separated from the pomace and water, resulting in an olive oil that still contains some humidity and impurities. The olive oil is cleaned by centrifugation and then immediately filtered and packaged. Cold extraction process, never exceeding 24ºC