From our passion in crafting celebrated wines with distinctive Portuguese grapes, emerges one of the finest olive oils from the Alentejo region in Portugal.
Zambujeiro Olive Oil.
The Art of Fine Wine,
The Beauty of Olive Oil
Pressed from the highest quality olives harvested from the unspoiled lands of Quinta do Zambujeiro, every single drop of this exceptional extra virgin olive oil is 100% natural, free from other additives, ingredients and products. Prepared with state of the art extraction process, all you will enjoy from Zambujeiro Olive Oil are the pure flavour, aroma, vitamins, antioxidants of the olive fruit, just as nature intended.
Zambujeiro Olive Oil is not only prized for its healthful properties, it is treasured due to the fact that it takes 5 to 6kg of healthy, ripe olives to extract just a single litre of extra virgin olive oil. An olive tree typically provides only 20kg of olives per harvest, making every bottle a fine and valuable addition to your kitchen.
Use it to prepare your favourite dishes, or as a healthy seasoning packed with natural goodness. For even more flavour, try adding a splash of balsamic vinegar or a sprinkling of spices to the olive oil.
Nurtured by Nature
The Alentejo region has very particular climatic conditions that create an ideal and privileged environment for the growth of olive trees. Home to a wide variety of soil types, all of which are rich in calcium and potassium, only the best varieties olive trees thrive here.
Enhanced by Excellence
Each olive is hand harvested after ensuring they are properly ripened. They are then carefully transported in open boxes to avoid undesirable fermentation. After stringent processing, the olive oil is stored between 15˚C to 18˚C to allow precise maturation and prevent oxidisation.
Guaranteed Quality
The uncompromised quality of Zambujeiro Olive Oil is certified by its Protected Denomination of Origin (PDO) product status. This is only awarded to products originating from North Alentejo and when production is adhered to a strict set of standards:
Only healthy, ripe olives picked from the tree are to be used;
The olive oil can only extracted by a pressing or centrifugation process;
Olive paste is to be squeezed and beaten at a maximum temperature of 30˚C;
The olive oil must be stored in containers covered by an easily washable protective material;
Bottling of the olive oil has to take place in an environment free from dirt, smoke, odours or any other conditions that may alter its physical, chemical or organoleptic characteristics.
Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Naturally packed with monounsaturated fatty acids and antioxidants including vitamin E, polyphenols and carotene.