<p></p> <p>Superior quality olive oil, which owes its full-bodied and distinctive character to the olives that come from its origins, coming from unique olive groves. Complex, fresh and harmonious, Cartuxa oil enhances all the fruit of the green olive, with notes of olive leaf and banana peel. With a slight bitterness and spice, its aftertaste is persistent, marked by dried fruits, namely pecan nuts.</p>
<p></p><p>Mouchão Courelas is produced from the Cobrançosa (50%) and Galega (50%) varieties.</p> <p>It reveals herbaceous notes with wheat aromas, pungent, and a healthy and lively bitter finish.</p> <p>Perfect for salads and to serve with warm bread and gourmet dishes.</p>
<p></p><p>Quinta do Convento Virgem Extra presents green in color, this olive oil has a fruity aroma and notes of grass, olive leaf, and green apple . The flavour is fresh, striking a balance between spiciness and a hint of bitterness. It is smooth and has a delicious aftertaste.</p>
<p></p><p>For the production of “Praemium” CARM olive oil, was selected the best of the Co- brançosa, Madural, Negrinha and Verdeal olive varieties.</p>
<p>On the nose, expect vivid aromas of freshly cut grass, artichoke, green olive leaf, and green tea, with subtle undertones of banana peel and herbs. The palate is balanced, with pronounced bitterness and a touch of spice, finishing persistent with notes of dried nuts, leafy greens, and olive leaf. This olive oil pairs beautifully with steamed vegetables, fresh salads—especially bitter greens such as arugula or watercress—and fresh pasta, or simply drizzled over crusty bread</p>
<p></p> <p>From the fruit grown here (Portuguese Galega and Cobrançosa olive varieties) and using only physical methods, the finest extra virgin olive oil is produced. This olive oil with a High of purity is very versatile when it comes to gastronomy</p> <p></p>
<p></p><p>From the gastronomic point of view, Dona Berta Extra Virgin Olive Oil can be used in different ways, both in raw, salads and sauces, as in dishes with a delicate flavor, seafood and white fish, as in grilled (meat or fish) or in roasts and hunting recipes.</p>
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