ESTÂNCIA DAS OLIVEIRAS

Gourmet food importer and distributors, olive oil distributors, restaurant, hotels, HORECA sector, convenience stores, supermarkets

Olive oil, especially extra virgin olive oil (EVOO), is used for raw applications like dressings and dipping, and for cooking methods including sautéing, roasting, and shallow frying. Use it as a healthier butter alternative to boost flavor in pastas, vegetables, grilled meats, and soups, generally keeping temperatures below the smoke point of roughly.
Culinary Uses (Where & How)
Raw & Finishing: Drizzle over salads, soups, cooked pasta, grilled fish/meats, and dips like hummus.
Dipping: Serve with crusty bread, salt, and spices.
Sautéing & Roasting: Use EVOO for low-to-medium heat cooking, such as sautéing vegetables or searing, to add flavor.
Baking: Substitute butter or vegetable oil with light olive oil for savory breads, focaccia, or cakes.
Marinades: Combine with acids (lemon/vinegar) and herbs for meat and vegetable marinades.

What makes our olive oil win so many awards is the complexity of this oil, which has zero defects. Complexity refers to how many different flavor notes this oil can achieve. For example, fresh herbs; almond; spiciness; fruitiness, which is endless, apple, kiwi, tomato, peach, even blueberry. Regarding the flavor notes, none are artificially added to this olive oil. These flavor notes come from the terroir, a composition of natural characteristics that include climate, temperature, humidity, rainfall, soil, and soil type of the farm's region.
Wonderful olive oils can reach up to seven flavor notes. Our olive oils, in international competitions, have achieved 12 to 14 flavor notes. It is indeed an explosion of flavors within a single bottle. This "explosion of flavors" comes from a production technique that influences everything from the terroir to the cultural treatment of the tree, the manual harvesting of the olives, and the time between harvesting and oil extraction.

Gourmet food importer and distributors, olive oil distributors, restaurant, hotels, HORECA sector, convenience stores, supermarkets

Olive oil, especially extra virgin olive oil (EVOO), is used for raw applications like dressings and dipping, and for cooking methods including sautéing, roasting, and shallow frying. Use it as a healthier butter alternative to boost flavor in pastas, vegetables, grilled meats, and soups, generally keeping temperatures below the smoke point of roughly.
Culinary Uses (Where & How)
Raw & Finishing: Drizzle over salads, soups, cooked pasta, grilled fish/meats, and dips like hummus.
Dipping: Serve with crusty bread, salt, and spices.
Sautéing & Roasting: Use EVOO for low-to-medium heat cooking, such as sautéing vegetables or searing, to add flavor.
Baking: Substitute butter or vegetable oil with light olive oil for savory breads, focaccia, or cakes.
Marinades: Combine with acids (lemon/vinegar) and herbs for meat and vegetable marinades.

What makes our olive oil win so many awards is the complexity of this oil, which has zero defects. Complexity refers to how many different flavor notes this oil can achieve. For example, fresh herbs; almond; spiciness; fruitiness, which is endless, apple, kiwi, tomato, peach, even blueberry. Regarding the flavor notes, none are artificially added to this olive oil. These flavor notes come from the terroir, a composition of natural characteristics that include climate, temperature, humidity, rainfall, soil, and soil type of the farm's region.
Wonderful olive oils can reach up to seven flavor notes. Our olive oils, in international competitions, have achieved 12 to 14 flavor notes. It is indeed an explosion of flavors within a single bottle. This "explosion of flavors" comes from a production technique that influences everything from the terroir to the cultural treatment of the tree, the manual harvesting of the olives, and the time between harvesting and oil extraction.