Esporāo Selecção Extra Virgin Olive Oil

Harvest

The 2023 agricultural year was a hot, dry year overall. Despite this, in
winter the temperature was mild and there was high precipitation. In
spring, higher temperatures affected flowering, which led to significant
drops in production. The harvest started earlier, in the beginning of
October and took place until December, while plentiful rains
replenished the soil’s water reserves of the rain-fed olive groves.
Due to this we were able to harvest olives at different states of maturity,
obtaining a complex and harmonious olive oil representative of this
harvest.

Olive Processing

Shortly after harvest, the olives are received and separated by variety
at the Esporão mill, where cold extraction immediately begins at
room temperatures no higher than 24°C (75°F). The fruit is quickly
milled and then run through a heat exchanger, a system that
shortens extraction time and preserves the aromas of this olive oil.
The paste is centrifuged, and the pomace is mechanically separated
from the olive oil that is immediately filtered and packaged.

Intensity

3/5

Origin

Reguengos de Monsaraz
Alentejo, Portugal

Olive Grove

Integrated production

Varieties

Azeiteira, Blanqueta, Carrasquenha, Cobrançosa, Galega, Hojiblanca, Maçanilha, Picual and Redondil

Sizes

500 ml

Aroma

Herbal, fresh cut grass, tomato vines, green tomato, citric and floral notes

Palate

Complex, bitter and spicy, persistent with green walnuts and fig leaf notes

Acidity

0,2%

Pairing

Ideal for drizzling vegetables and greens, asparagus, grilled meat, finishing dishes or simply dipping bread

Storage

Store in a cool dark place

Best Before

End January 2026