Herdade do Esporo | Selection Organic Extra Virgin Olive Oil, 500 ml

Description

• Extra virgin olive oil made in Portugals Alentejo region from Azeiteira, Cobranosa, Cordovil, Frantoio, Galega, and Picual olives.
• Olives are delivered to the Esporo olive mill within a few hours of harvest, sorted by variety, and processed immediately.
• Cold-pressed at a maximum temperature of 24C to preserve the varieties characteristics and aromas.
• Aroma: Intense green fruitiness with pronounced herbal notes and aromas of freshly cut grass, tomato plant, green tomato, and banana peel.
• Taste: Elegant, balanced, and complex, with a gentle opening and subtle, harmonious spice and bitter notes.
• Long-lasting finish with hints of green walnuts.
• Pairs well with cooked vegetables, asparagus, gazpacho, grilled meat, casseroles, and bread for dipping.
• Nutrition per 100 g: Fat 100 g, of which saturates 14.1 g; carbohydrates 0 g; sugars 0 g; protein 0 g.
• Energy: 3,700 kJ / 900 kcal.

Extra virgin olive oil from Portugals Alentejo region, made from Azeiteira, Cobranosa, Cordovil, Frantoio, Galega, and Picual olives. The olive harvest begins in October and continues until the end of November, allowing different varieties to be harvested at different stages of ripeness and resulting in a complex, harmonious extra virgin olive oil. The olives are delivered to the Esporo olive mill within a few hours of harvest, sorted by variety, and processed immediately. Cold pressing takes place at a maximum temperature of 24C to preserve the characteristics and aromas of the varieties. It offers intense green fruitiness on the nose, with pronounced herbal notes and aromas of freshly cut grass, tomato plant, green tomato, and banana peel. On the palate, it is elegant, balanced, and complex, with a soft opening and subtle, well-integrated spicy and bitter notes. The finish is long-lasting, with a hint of green walnuts. It pairs excellently with cooked vegetables, asparagus, gazpacho, grilled meat, casseroles, and bread for dipping.

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