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Alentejo extra virgin olive oil is from Portugal and is made of Galega (50%), Cobrançosa (30%) and Arbequina olives (20%). This combination results in a delicate, well-rounded olive oil.
Alentejo extra virgin olive oil is from the North Alentejo region that is known for its wine. However, alongside all the grapes, many different types of olive are also cultivated in the area. Typical for the region is the Galega olive, but Cobrançosa, Cordovil and Arbequina olives are also cultivated. The growing conditions in North Alentejo are exceptional. The soil is calcium and potassium rich, there is plenty of sun and sufficient rainfall. All these favorable conditions contribute to high-quality harvests. Only the best varieties of olive trees thrive here!
Careful harvesting is a must as olives are very fragile. Harvesting takes place in November and December; halfway through the olives’ ripening process. Harvesting and pressing this early gives Alentejo olive oil its fruity character. The oil is not filtered.
Recommended Uses: - As a finishing sauce on meat dishes - Mix with your favorite vinegar for salads - Delicious by itself for bread dipping - Drizzle in soups
Recommended Pairings: - Raspberry Vinegar - Pomegranate Vinegar - Lavender Vinegar
|Ingredients||extra virgin olive oil.|
|This product contains:|
|Nutritional Table US|
|Value per 15.00 ML|
|Standaards per container||16 PCS|
|Calories from fat||120 CAL|
|Total Fat||14.0 G|
|Saturated Fat||2.0 G|
|Trans Fat||0.0 G|
|Total carbohydrate||0 G|
|Dietary fiber||0.0 G|
|Vitamin A||0 %|
|Vitamin C||0 %|