Alentejo Olive Oil

The Alentejo, Portugal's Largest Region

Covering nearly a third of Portugal's total area, the Alentejo is a vast region located south of the Tagus river. Its name, "Alem-Tejo" (beyond the Tagus), already evokes the immensity of its landscapes: endless golden plains, rolling hills and centuries-old olive groves.

The Alentejo is Portugal's leading olive-growing region, producing nearly 75% of the country's olive oil. This predominance is explained by exceptional natural conditions.

Geography and Climate

The Alentejo enjoys a continental Mediterranean climate, characterised by long, hot, dry summers and mild, moderately rainy winters. The region receives over 3,000 hours of sunshine per year — among the highest in Europe.

The soils are primarily clay-limestone and schist, rich in minerals. This combination of heat, light and well-drained soils is ideal for the olive tree, which thrives under moderate water stress — it is this very stress that concentrates the aromas and polyphenols in the fruit.

Indigenous Varieties

Cobrançosa

Cobrançosa is one of the most important olive varieties in Portugal, particularly in the Alentejo and Trás-os-Montes regions. It produces an intensely fruity oil with notes of fresh grass, olive leaf and green apple. Robust and rich in polyphenols, it forms the backbone of our blend at 80%.

Cordovil

Native to south-central Portugal, Cordovil yields an oil of character, with a noble bitterness and a moderate peppery finish. It contributes structure and complexity to our blend at 20%.

Galega

The most widespread variety in Portugal, Galega produces a smooth and fruity oil with notes of green apple and almond. It is prized for its mellowness and roundness.

Verdeal

Verdeal, as its name suggests, brings intense green notes — fresh grass, tomato leaf — along with a beautiful freshness. It is valued for its vibrancy and herbaceous character.

Olive Cultivation in the Alentejo: A Thousand-Year Tradition

Olive cultivation in the Alentejo dates back to Roman times. Remains of ancient olive presses bear witness to this long-standing tradition. Over the centuries, techniques have been refined, but the essence of the craft remains the same: respect the fruit and extract the very best from it.

Today, the Alentejo is experiencing an olive-growing renaissance, with the establishment of new intensive and super-intensive groves. Our approach, however, remains faithful to tradition, with moderately dense olive groves that favour quality over quantity.

History of the Olive Tree in the Alentejo

The olive oil history of the Alentejo is inseparable from the history of Portugal itself. The Phoenicians and Greeks introduced the olive tree to the Iberian Peninsula around the 8th century BC, but it was the Romans who truly developed large-scale cultivation in what would become the Alentejo.

Remains of Roman olive presses, discovered near Beja and Evora, bear witness to the importance of olive oil in the region's ancient economy. In the Middle Ages, Cistercian and Benedictine monks maintained the olive groves and refined extraction techniques. The Christian Reconquista (12th-13th century) redistributed the land, and vast olive estates were created, some of which still exist today.

In the 18th century, the Marquis of Pombal encouraged the modernisation of Portuguese agriculture, including olive cultivation. The Alentejo then experienced a significant expansion of its olive groves. In the 20th century, the region went through difficult periods — rural abandonment, competition from industrial oils — before experiencing a spectacular revival from the 1990s onwards, with the recognition of quality DOP labels.

The Harvest: October-November

The harvest period is the most critical moment in olive oil production. In the Alentejo, it generally runs from October to November, depending on the variety and the year's climatic conditions.

Choosing the right moment

The stage of maturity of the olives at harvest directly influences the oil's profile. An early harvest (still-green olives) produces a more intense, more bitter oil richer in polyphenols — the current trend for premium oils. A late harvest (black, ripe olives) yields a milder, more unctuous oil but one less rich in antioxidants. We harvest our olives at the veraison stage — when the fruits turn from green to violet — to achieve an optimal balance between intensity and smoothness.

Harvesting methods

We practise semi-mechanised harvesting using hand-held vibrating combs that shake the olives onto nets spread beneath the trees. This method preserves the integrity of both fruit and tree, unlike intensive shaking machines that can damage branches and olives.

The race against time

Once harvested, olives must be pressed as quickly as possible. Every hour that passes increases the risk of fermentation and oxidation. We guarantee extraction on the same day as the harvest, which is essential for obtaining a superior quality oil with an acidity of 0.2% or less.

The PDOs of the Alentejo

Portugal has six protected designations of origin (DOP) for olive oil, three of which are located in the Alentejo.

Azeites do Alentejo Interior

The largest of the three PDOs, covering the central part of the region. The oils are typically medium to intense fruity, with good bitterness. Galega and Cordovil varieties dominate.

Azeites de Moura

Located in the Lower Alentejo, near the Spanish border. The more arid climate produces particularly concentrated and aromatic oils, with notes of dried fruit and dry herbs.

Azeites do Norte Alentejano

In the Upper Alentejo, around Evora and Portalegre. This is the sub-region where our olive groves are located. The moderate-altitude terroir, with schist and granite soils, produces elegant and balanced oils with beautiful freshness.

The Future of Olive Cultivation in the Alentejo

The Alentejo finds itself today at a crossroads between tradition and modernity. The development of super-intensive groves (ultra-high-density plantations with irrigation) has transformed the olive oil landscape of southern Portugal, making the country the world's fourth-largest olive oil producer.

This modernisation raises environmental questions — impact on water resources, biodiversity, soil erosion — that the industry must address. Many producers, including ourselves, choose a middle path: moderately dense olive groves, judicious irrigation and the maintenance of indigenous varieties.

The future also lies in valuing quality. Alentejo oils regularly win medals at international competitions (NYIOOC, Mario Solinas), testifying to the excellence of the terroir. The growing consumer recognition of premium quality olive oils is a major asset for artisanal producers in the region.

Our Estate in Portugal

Our olive groves are located in the Alto Alentejo sub-region, near Evora, the historic capital of the region and a UNESCO World Heritage Site. We cultivate approximately 5 hectares of olive trees, primarily Cobrançosa (80%) and Cordovil (20%), following traditional practices.

The harvest takes place each year between October and November, when the olives reach their optimal stage of ripeness — neither too green (too bitter) nor too ripe (loss of aromas). The result: a complex, balanced extra virgin olive oil of exceptional aromatic finesse.

"The Alentejo is not just a terroir — it is a state of mind. Here, time takes its time, and every olive tells the story of its soil and its sun."