Producer: Herdade do Esporão,

Esporão’s Chief Oleologist Ana Carrilho, oversees the olive oil process from harvest to bottle each year and her constant presence ensures the special qualities of olives grown in the Alentejo region of Portugal (the country’s largest olive producing area) come through in every taste of the extra virgin olive oils from one of Portugal’s most productive olive and wine regions.

Area: Galician area of Alentejo (Southern Portugal)

Olives: 100% Galega varietal

Harvest: Hand harvest during October and November

Extraction Method: Cold pressed within hours of harvesting

Color Notes: Bright yellow

Tasting Notes: Galega olives, picked only when fully mature, produce a sweet and slightly spicy olive oil with fresh fruit fragrance notes of apple and herb notes of rosemary and lavender. Harmonious with more delicate foods like fish, cooked vegetables and salads.

Personal Notes

This is the olive oil we reach for when preparing any light flavored fish, especially our Florida favorite, red snapper. The Orange Vinaigrette that dresses a green salad we make often with added orange segments and blueberries is sublime when is the Galega olive oil is used.