Picual Monterosa olive oil is classified as one of the best olive oils in the world, gold medal awarded successively by Olive Oil Times - Official Index of the World's Best Olive Oils.
Where is it from . It comes from a 20 hectares olive grove in the eastern Algarve.
How is done . The olives are hand-picked and transported immediately to the milling mill, where they are ground in granite grinding wheels, a technique that dates back to Roman times. This extra virgin olive oil is than extracted, filtered, stored in stainless steel vats and bottled, using the most modern technology.
The result is an olive oil of the highest quality: Extra Virgin Olive Oil Monterosa.
Monterosa olives varieties. In this olive grove, olive oil is produced in 5 varieties, Picual, Verdeal, Cobrançosa, Maçanilha and Frontoio. Each of these varieties perfectly adapted to the Mediterranean Algarve climate region each one with its own profile, harmonizing with different culinary specialties, ranging from fruity, bitter and spicy.
It is said that Picual is considered the Cabernet Sauvignon of olives, being the most planted in the world, for many experts it is not from this variety that the best olive oil is tasted, but from the acclaimed and much appreciated Frontoio variety, being one of the best extra virgin olive oils , with attributes difficult to summarize, something similar to Bordeaux, in wines. Frontoio extra virgin olive oil results in a full-bodied oil, with a structure generally with extremely green notes, a fruity, aromatic touch and a feeling of freshness.
Harmonization of Picual Olive Oil . Sautéed asparagus and vegetables, Salads and vanilla ice cream.
Picual olive oil taste . A monovarietal oil, strong in the mouth. Well balanced, fruity and bitter, very aromatic and fresh, spicy. a sharply spicy and slightly bitter aftertaste. Subscribe to fish, meat and vegetable dishes.
Fresh olive oil rules. Extra virgin olive oil starts to lose quality the moment it is finished. Exposure to air, daylight, kitchen heat dramatically increases its degradation and useful life. Most of the extra virgin olive oil turns out to be no longer extra virgin when it is finally consumed. Always look for the date of harvest or bottling in each bottle you buy; the more recent the date, the better. After opening the bottle (or can), use it within a month or two. Keep it tightly closed in a cool, dark cupboard, away from heat sources.