Our Olive Oil

Portugal

November, December

Direct from our farm, max. 48 hours after harvest. Olives ripening degree is not quite fully ripe (shortly before full ripeness), so the fatty acid content never exceeds 0.5% and remains healthy.
Cold press and cold extraction by 26 degrees.
After cold pressing of our olive oil, it will be also cold extracted and naturally filtered, which is a big difference to the common manufacturing process. This makes our oil fruitier with delicious silky flavour, smooth and sophisticated taste, less bitter in palate and slight stinging aftertaste at the back of your throat (the most olive oil producer heat the oil during the extraction period from 36 to 40 degrees, so the oil is ready for bottling).
Naturally filtering in two months.

Our conventional olive grove is a self-developed ecosystem with a lot of vegetation, wild life and trees are not artificial irrigated. From our point of view mono cultures are not so very eco-friendly. For us it is more important to leave some wild life instead of increasing the amount of olives. We are located in central Portugal near the spanish border. The land is 16 hectares which includes about 2,000 olive trees that are at least 80 years old and annually maintained.

Manually with vibrating rod machine. With this method, we are hundred percent sure that no birds were killed. Every year we harvest from 1,500 olive trees roughly.

For more information, please feel free to visit our website www.tapadoperal.pt (this site).

Patrick Olivier Puerro
Rua Do Bairro de Cima, 26
6005-250 MATA
Portugal.

AB3184UP202111011
Kiwa Sativa,
Unipessoal, Lda.
R. Robalo Gouveia
1900-392 LISBON
Portugal

30.11.2023

See under SELLING POINTS