Introducing a multi-award winning single estate extra virgin olive oil from the Alto Alentejo wine region of Portugal. This oil is made by Ana Cardoso on her 10 hector plot, where she creates a field blend of primarily Galega olives.
Harvest: October 2021.
Variety: A field blend of primarily Galega, with some Cobrançosa, and a couple of unknown trees that have been on the land for a long time.
Producer: Ana Cardoso & Paolo Morosi.
Origin: Fronteira, Alto Alentejo, Portugal.
Agriculture: Organically-farmed with regenerative practices including grazing animals.
Soil type: Clay loam.
Process: Superior category extra virgin olive oil obtained directly from mechanical (never chemical or heated) means. ≤ 0.2 acidity.
Nose: Fresh-cut grass, green banana, citrus, olive leaf & parsley herb.
Palate: Green almonds, pine seeds, dried fruit.
Sensation: Moderately bitter, with a medium pepperiness. It falls midway on the bitter scale of EVOOs.
This oil is gorgeous on fish. It's also perfect for drizzling over soups, and of course—ice cream. It also does well in a martini.
Ana recommends it over a tomato soup (like sopa de tomate Alentejana) or spaghetti alle vongole since it's great with seafood and pasta!
This early-harvest oil is packed with antioxidants, and comes in at a whopping 779 mg/kg of total polyphenols, which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012)
about high-polyphenol olive oils.
Other facts per 100ml:
Energy: 3374kj / 821kcal
Total fat: 91.2g
Some of Ana's incredible accomplishments with this year's harvest...
Silver Award at the 2022 NYIOOC World Olive Oil Competition (USA)
Silver at the 2022 Berlin GOOA (Germany)
Silver Medal at the 2022 EVO IOOC (Italy)
Silver at the Amsterdam AIOOC 2022 (Netherlands)
Silver at the Olive Japan 2022 (Japan)