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Extra virgin olive oil -  superior category olive oil obtained directly from olives and solely by mechanical means.

Flavor: nutty - apple - spicy aftertaste
Color: green
Aroma: fruity - grassy
Application: cold and hot (up to 180°C)
Acidity: < 0,2%
Region: Trás-os-Montes, Portugal
Olives: Verdeal (30%), Madural (30%), Cobrançosa (30%) en Cordovil (10%)
Harvest: November
Pick: handpicked

The oil is characterized by its fruity aroma and its flavor with hints of apple, tomato and almond, and has a bitter and spicy aftertaste. In order to preserve the flavor, it is best used cold as a finisher for dishes. Delightful with fishy salads, mayonnaise, soups, vegetables, stir fry, meat and fish dishes or for creating Bruschetta and Dippers, available from Oil & Vinegar. The oil combines well with Red Wine Vinegar Cabernet Sauvignon, Sherry Vinegar and Balsamico di Modena IGP. A dressing tip: 1/3 Balsamico di Modena IGP – 2/3 Olive Oil s'Oliva Douro.

When the olives in the Douro Suprior valley are ripe, they are hand picked and processed into oil within hours using the “cold-press method”. By pressing the olives in this traditional manner, the flavor is optimally preserved, producing a high quality olive oil, with a low acidity (<0.4%).

The olive types in this oil are PDO  Trás-os-Montes certified, this is a protected origin label which stands for Protection Designation of Origin with excellent, physically notable higher quality.

Port wine is from the same region. The Duoro region is the oldest wine region in the world and was defined and regulated in 1756 by the Marquis of Pombal. Humanity has adjusted the steep hills to the olive groves and the result is the delicious olive oil s'Oliva Duoro.    


  • extra virgin olive oil.