‘Ollivus By João S. M. Schmidt

Ollivus | Olive Oil Times

    Tasting Notes and Food Pairings:

    A Pure Extra Virgin Olive Oil, yellow-greenish in colour, smell and fruity aroma with notes of apple, tomato, green ear of corn and almond, wrapped by the bitter and spicy sensation being the end long and persistent.

    Company History:

    From the traditional olive groves in the region of the Douro Superior valleys, the most fresh and best tended olives are carefully selected and picked by hand at the perfect moment of maturity. From the cultivars Verdeal-Transmontana, Madural, Cobrançosa and Cordovil, they originate this superior olive oil with excellent organoleptic quality.

    Location: Fonte Longa, 6430-062 Mêda, Portugal.

    Production Methods:

    Cold Extraction in a certified Ecological Mill.

    Extraction of the Extra Virgin Olive Oil ‘Ollivus is made in cold at a certificated ecological mill, so that the production process of the olive oil is pure and genuine retaining its genuine characteristics, not harming the Environment and public health.

    Being ecological means, basically, an extraction system in two phases (centrifugation at controlled temperatures) with a maximum of hygiene, where the pomace oil absorbs nearly all dirty waters thus preventing their deposition in the Environment.

    This working process respectful of the Environment and public health, allows fully extract of the existing oil in the olive and ensures greater control of the product’s intrinsic quality.

    Awards and accolades:

    - Selection, with 90 in 100 points, for the Guide FLOS OLEI 2010 – World Best Extra Virgin Olive Oils, from Marco Oreggia, in Rome.

    - Bronze Medal for design and packaging in the PORTUGUESE NATIONAL COMPETITION 2009, in Santarém.

    - Honorable Mention for quality in the Olive Oil World Competition MARIO SOLINAS 2009, in Madrid.

    *All Information is provided by the producer.