There are excellent olive oils packed in tins! As we know, the quality of olive oil is compromised by exposure to light, oxygen, and heat, so the option to pack it in inert stainless cans is great for keeping the product safe from light. Nowadays it’s no longer...
Some olives are used as table olives and others are for making olive oil.This is due to the characteristics of each variety. Negrinha de Freixo is generally meant to be a table olive, but we have here a monovarietal olive oil as well. The oil made by Montalverne is...
What does cold-extracted olive oil mean? Virgin and extra-virgin olive oils are extracted at temperatures under 27°C (80,6F). The goal is to reduce the breakdown of fatty acid chains to prevent damage to the positive attributes of olive oil and its flavor. In “hot...
Do you know where the oldest olive tree in Portugal is? This tree is over 3350 years old, still standing and producing olives in Mouriscas, municipality of Abrantes. Research indicate that it still has many years of life to add to its already long existence. This...
You bought a delicious olive oil and you want it to last a long time, so you don’t use it often? We’ve often heard that here in the shop from our customers! Olive oil is a living product that is constantly changing from the moment the olive was harvested....
Sensory analysis is fundamental to establish the quality of olive oil. It is through tasting the aromas and flavours that the positive and negative attributes of the olive oils are identified. The colour is not taken into consideration, as it only indicates the...
