Esporāo 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 January
2024, while plentiful rains replenished the soil’s water reserves of
the rain-fed olive groves.

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

2/5

Origin

Reguengos de Monsaraz
Alentejo, Portugal

Olive Grove

Integrated production

Varieties

Selection of varieties harvested in the region

Sizes

250 ml · 500 ml · 750 ml · 3 L

Aroma

Fruity green and mature olives, with notes of fruit, grass, and leaves

Palate

Fresh, slightly bitter, and spicy with a finish of dried nuts

Acidity

0,5%

Pairing

Excellent for cooking and frying a wide variety of recipes, including soups, baking and roasting

Storage

Store in a cool dark place

Best Before

End January 2026