Genuine land.

Then its nectar, acclaimed gold liquid, the olive oil of the Az + azza which means "olive juice." Its aroma, flavor, nutritional value and natural antioxidant properties make its application beneficial and advisable to a diverse range of areas, from the kitchen, medicinal properties, cosmetics and others.
Virgin olive oil
They are obtained exclusively from olives, solely by mechanical processes, and no refining process is permitted.
They are divided into 2 categories
Extra virgin olive oil
"Superior grade olive oil obtained directly from olives, solely by mechanical processes" is obtained when the fruit is at the right point of maturation and hygiene through a very strict control during the extraction process, allowing to preserve all the characteristics present in it.
Its organoleptic characteristics are of great freshness and aroma free of any defect, and its chemical stability is quite high, with a free acidity, expressed as oleic acid, not exceeding 0,8 °.

Virgin olive oil
"Olive oil obtained directly from olives, solely by mechanical means" is obtained from fruit which did not meet the quality requirements or from a defect in the manufacturing process which led to its change.
Its organoleptic characteristics have slight defects, with a free acidity, expressed as oleic acid, not exceeding 2,0.

• origins,
• cooperative,
• fidore

First there is the olive tree, which goes back to our distant ancestors, and still is evident, in our rural landscapes for its beauty and importance. Our approximately 2,500 producers are characterized by the traditional variety and production style, from properties that go from generation to generation with centennial cultivars that translate into unique characteristics of the olive groves of the border hole. Traditional olive groves of small and medium size, located in a geographic zone alternated between the mountainous character of the Serras da Estrela and Gardunha extended to the logo of the valleys formed by them. Characteristics provided by the climate and soil of the region make our olive oil unequaled.  Mostly they are delivered in the mill, traditional Galician olive and Cordovil, varieties that confer a ripe fruity, sweet notes with slight bitter and spicy finish. The main concern is always quality, and the harvest height and waiting time are fundamental to obtain the most desired product. The training and the information to the farmer and a fundamental step to be able to make the bridge between the field and the winery.

• Origins,
• Cooperative,
• fidore