Precision you can taste. Cold-pressed on our estate in Colos, Alentejo.
What Makes our Oil Different
Tree to Table 4 hour Processing
"Tree to Table" in 4 hours is the gold standard for olive oil quality. Tested in a laboratory and results give 0.2% acidity proof of a flawless press.
Engineered for perfection
Our miller has an engineering and quality control mindset from an aeronautical background enabling you to taste the precision.
By utilizing climate-controlled, low-impact machinery, we maintain a strict 'cold-press' threshold of under 27°C. This meticulous approach prevents oxidation, preserves delicate polyphenols, and results in an ultra-low acidity oil with a vibrant, peppery finish.
Storage conditions and freshly bottled onsite
Speed is everything because once an olive is picked, it begins to oxidize; the faster it’s pressed, the lower the acidity and the fresher the flavor.
Healthest Olive Oil with excellent taste
Three products from harvest, one picked early containing more polyphenols to give you the powerful antioxidants and peppery kick in the back of the throat. Filtered twice to provide a smooth finish so you can drink it every day!
Treat yourself to the best Extra Virgin Olive Oil in Alentejo
An Introduction to our Extra Virgin Olive Oil Collection
Ideal for anyone taking
Olive Oil for health reasons
and is the connoisseur’s selection.
The Farmer’s Reserve (Early Harvest)
Harvested between late September and mid-November when olives are still green and under-ripe, this oil is the most robust and health-focused.
Flavor Profile: Bold, intense, and complex with a signature "peppery kick" (pungency) that catches in the back of the throat.
Aroma: Vibrant notes of freshly cut grass, green herbs, artichoke, and green almond.
Best Uses: As a finishing oil for grilled meats, hearty soups, or drizzled over crusty bread and fresh salads.
Key Traits: It has the highest concentration of polyphenols (antioxidants) and a vibrant green hue due to high chlorophyll levels. Because green olives yield very little oil, this is often the most expensive variety.
The Miller’s Mid Harvest
Harvested in November and early December as the fruit begins to turn purple, this stage offers a harmonious balance of characteristics.
Flavor Profile: Balanced and rounded with moderate bitterness and pungency. It retains some of the freshness of early fruit but is significantly smoother on the palate.
Aroma: Fruity with gentle herbaceous scents.
Best Uses: An all-purpose kitchen staple, perfect for both everyday cooking and making salad dressings where a moderate olive flavor is desired.
Key Traits: It offers a higher oil yield than early harvests while maintaining good nutritional value and a "clean" finish.
This oil is for those who appreciate the "human experience" of food—soft, approachable, and comforting.
Ideal for the chef’s table
as it is the culinary benchmark.
The Picker’s Late Harvest
Harvested from December through early January when the olives are fully ripened and dark purple or black, this variety focuses on sweetness and yield.
Flavor Profile: Mild, soft, and buttery with almost no bitterness. It is often described as "sweet" due to the low polyphenol count.
Aroma: Delicate floral scents and notes of ripe fruit like peach, apple, or melon.
Best Uses: Ideal for baking, light sautéing, or delicate fish dishes where you want the benefits of olive oil without it dominating other ingredients.
Key Traits: This oil has a warm golden-yellow color and a shorter shelf life (typically 9–18 months) compared to early harvests. It is usually the most economical option due to the high oil yield of mature olives