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Olive_Oil_2007
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NP! ID: 1775975
Title: Olive_Oil_2007
File Size: 2400 × 4000 – 1.23 MB
Created: Thu, 10/09/2008 - 12:40am
Modified: Thu, 10/09/2008 - 12:40am
File Type: image (jpeg)
Licence: None (All rights reserved)
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at 00:46 on October 9th, 2008
History
Our Olive Oil is produced from our own olive trees, which are from the Portuguese variety, Cobrançosa, planted shortly after our arrival to Cortes de Cima in 1988. As with our vineyards, our olivegroves are accredited under a sustainable program called ‘Integrated Protection’, which limits and regulates the use of chemicals.
In 2004, we bottled our first estate grown Extra Virgin Olive Oil, a Gold Medal winner at the largest international competition. For Hans, to be making oil again was a natural yearning, after working with Palm Oil for over 20 years in the Malaysian plantation industry.
Current Harvest: 2007
Harvest and Production
Our own ‘Cobrançosa’ olives are harvested early in November, and processed naturally by cold pressing within a few hours after harvest.
Tasting Notes
It has a deep greenish yellow color, a green grassy aroma, and a fresh, lightly piquant flavour, due to the early harvesting of the fruit. The finish is complex and persistent with a lingering freshness.
Awards
Gran Menzione - Concorso Oleario Internazionale Armonia - Trofeo Alma
Gran Menzione - XV Concorso “LEONE D’ORO” Dei Mastri Oleari
Second Prize (Medium Fruitiness) - MARIO SOLINAS QUALITY AWARD 2007
Ratings
Top 200 Olive Oils of the World - DER FEINSCHMECKER
95 - O Escanção
Reviews
Das reinsortig aus der raren Cobrançosa-Olive gepresste Öl macht spass - mit Noten von Lattich, Lauch und Basilikum und dezentem Bitterton. Ideal für gekochtes Gemüse und Suppen, etwa mit Linsen. - Der Feinschmecker Test 2007, ‘Die 200 Besten Öle aus der ganzen Welt.’
Koncentreret, kraftigt syrlig, pebret og voldsomt insisterende power-azeite til velyndere af raa og hudlost aerlig ind-til-benet olie. Ubonhorligt gron og graesset i naesen og en knivskarp finale med udtalt biterhed og masser af ingen-kaere-mor. Olie med karakter til madlavning og aegte kendere - Rasmus Holmgaard, Vinbladet.