Herdade do Esporão’s Organic olive oil won ‘Best in Class’ at the New York International Olive Oil Competition (NYIOOC) in the northern hemisphere, delicate organic olive oils category, the only Portuguese olive oil to do so.
Originating from the Alentejo Arrifes olive grove, Herdade do Esporão’s Organic olive oil is made from the Cobrançosa and Arbequina varieties, creating a blend that makes for a harmonious, aromatic, slightly spicy and bitter olive oil with a nutty finish. The olives come from 80 hectares of grove certified for organic production at Herdade do Esporão and are subject to careful selection, from the field to the press.
The competition results have been highlighted in prestigious media, such as The New York Times, The Wall Street Journal, BBC, with prize-winning oils finding a place at the tables of international chefs and on the shopping lists of buyers and consumers the world over.
Esporão has been investing in sustainable agriculture to protect natural resources, thus guaranteeing soil and plant quality and, consequently, that of the products themselves. The company has implemented a number of best practices, resulting in 157 hectares of both vineyard and olive grove being certified.
Latyely Herdade do Esporão’s olive oils won a number of important national and international prizes and distinctions, such as Gold Medals at Olive Japan 2014 for its Organic and Selecção brands.
Slightly bitter and pungent, with an aftertaste of dried fruit with a greenish colour, result of the use of green olives. Very balanced, medium fruity, freshly cut grass, banana and raw tomato.
For people looking for a genuine extra virgin olive oil full of flavours. Should be used cold, for finishing boiled and raw vegetables, cooked steamed or grilled, salads or for example in pates or pasta dishes accompanied only with fresh herbs.
To preserve the olive oil's quality, keep the bottle in a cool place, away from the light and with the cap screwed tight.