As well as producing fine ports and wines Quinta de La Rosa makes an Extra Virgin Olive Oil of distinct quality and flavour. The olive oil is made from a blend of different olives, in particular Carrasquinha and Negrilha, which we believe gives the oil its pleasant fruity aroma and unique taste.
The olive trees grow high up on the steep banks of the Douro Valley amongst the vines and are organically grown without the use of any pesticides. The trees flourish in the Douro valley's microclimate and during October the red ripe olives are manually harvested with care and attention.
After harvest La Rosa's Olive Oil is made using a process called cold extraction during which the temperature is maintained at 28C. The olives are washed, crushed, passed through a continuous press and finally filtered to produce a rich and intensely coloured extra virgin olive oil with an acidity of 0.3%.
La Rosa's Olive Oil has been described as having pleasant fruity aroma of fresh green apples with a well rounded nutty palate and an agreeable peppery finish. It is ideal for salads, marinades and as a condiment for fish and pasta. It's also delicious with some fresh bread before a meal.
The oil may throw a slight sediment or become cloudy, as is common with other naturally produced oils, when stored at low temperatures. This will disappear when the oil is returned to room temperature.
La Rosa's Extra Virgin Olive Oil is 100% natural without any additives.