Description
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 is unctuous and persistent, sweet, slightly spicy and even astringent of green walnuts and almonds.
Ideal to season fruits, boiled vegetables, a potato, delicate fish, various cakes, to finish a chocolate mousse and even to season ice creams. It has a maximum acidity of 0.2%.
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