Extra Virgin Olive Oil
The olive trees grow high up on the steep banks of the Douro Valley amongst the vines and are organically grown without the use of any pesticides. The trees flourish in the Douro valley's microclimate and during October the red ripe olives are harvested by hand with care and attention, making an exceptional Olive Oil.
After harvest the Olive Oil is made using a process called cold extraction during which the temperature is maintained at 28C. The olives are washed, crushed, passed through a continuous press and finally filtered to produce a rich and intensely coloured extra virgin olive oil with an acidity of 0.3%.
With a pleasant fruity aroma of fresh green apples with a well rounded nutty palate and an agreeable peppery finish, this oil is ideal for salads and marinades. It's also delicious with some fresh bread before a meal.
About the Vineyard
Quinta de la Rosa has been in the Bergqvist family since 1906, although they have been in the port trade as shippers under the family name, Feueheerd, since 1815. It currently has around 55 hectares under vine and produces around 50,000 litres of port and 160,000 litres of table wine each year. Since 2002, Jorge Moreira, one of the finest wine makers in Portugal, has been making wines, vinegars and oils at La Rosa.
Store in a cool dry place and see use by date printed on bottle.
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