Single-estate Portuguese olive oil, with the numbers to prove it
Every bottle comes from one grove in the Alentejo, one harvest window and one press run. Below is the same lot data we keep on file — cultivars, harvest dates, acidity and polyphenol analysis — so you can judge the oil before you taste it.
Harvest lot specification
| Estate | Herdade da Oliveira, Alentejo |
|---|---|
| Cultivars | Galega Vulgar, Cobrançosa, Verdeal |
| Harvest | Late October – mid November |
| Pressing | Within 6 hours of picking |
| Free acidity | 0.16 % (max 0.8 % for extra virgin) |
| Polyphenols | 480 mg/kg |
| Peroxide value | 6.2 meq O₂/kg (max 20) |
| Bottling | Dark glass, nitrogen flushed |
Figures are per harvest lot and are re-tested each season; the lot number on your bottle matches the certificate of analysis.
Tasting profile
Aroma
Cut grass, green almond and a lift of tomato leaf — the signature of green-picked Galega fruit.
Palate
Medium fruitiness with a clean artichoke core, building into a peppery finish from the Cobrançosa.
At the table
Raw over grilled fish, white beans, tomato and fresh cheese. Not intended for deep frying — the polyphenols are the point.
What "single estate" actually means here
Most supermarket bottles labelled "product of the EU" are blends assembled from several countries and several harvests. Ours is traceable to one grove, one year and one mill. Nothing is bought in, nothing is topped up between seasons.
When the lot is gone, it is gone — we would rather sell out than dilute it.
Why early harvest costs more
Green fruit yields roughly a third less oil per kilo than fully ripe olives, but carries far more polyphenols — the compounds behind the peppery finish, the shelf stability and the EU health claim. We accept the lower yield.
Shop this harvest